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Stack of crispy gluten-free zucchini fritters served on a white plate, topped with sour cream and sliced green onions.
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Gluten-Free Zucchini Fritters

These gluten-free zucchini fritters are crispy on the outside, tender in the middle, and made with parmesan, green onion, and a touch of garlic. The key is squeezing the moisture out of the zucchini before you mix the batter. Pan fry, bake, or air fry — all three options are in the notes.
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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 15 minutes
Total Time 50 minutes
Servings 12 fritters
Metric - US Customary

Ingredients

For the Zucchini:

  • 2 lbs (907.18 g) zucchini - skin-on and grated on the largest holes of a box grater (from about 3-4 medium zucchini)
  • 1 teaspoon kosher salt - for salting the zucchini

For the Batter:

  • ⅔ cup (95 g) gluten-free flour - Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag) (95g)
  • 2 (100 g) large eggs - 100g
  • ⅓ cup (25 g) finely grated parmesan cheese - about ¾ oz, a microplane works best
  • ¼ cup (11 g) sliced green onions - thinly sliced, from about 4–5 green onions, 11g
  • 2 tablespoons (16 g) cornstarch
  • 1 teaspoon (4 g) baking powder
  • ½ teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • ¼ cup (56 g) oil - for frying (avocado or vegetable oil both work well)

**Use the toggle button above to turn the instruction photos on and off!

Instructions

  • Place 2 lbs (907.18 g) zucchini in a large bowl and toss with 1 teaspoon kosher salt. Let sit for 15 minutes. You'll see liquid pooling at the bottom, which is exactly what you want.
    Pile of shredded zucchini spread across a wooden cutting board.
  • Transfer the zucchini to a clean kitchen towel and squeeze firmly over the sink. Keep squeezing until no more liquid comes out. The zucchini should feel like damp paper shreds and clump together when pressed.
    Bright green liquid left in the bowl after squeezing moisture from shredded zucchini.
  • In a large bowl, combine the squeezed zucchini, ⅔ cup (95 g) gluten-free flour, 2 (100 g) large eggs, ⅓ cup (25 g) finely grated parmesan cheese, ¼ cup (11 g) sliced green onions, 2 tablespoons (16 g) cornstarch, 1 teaspoon (4 g) baking powder, ½ teaspoon kosher salt, ½ teaspoon garlic powder, and ½ teaspoon ground black pepper.
    Overhead view of zucchini fritter ingredients in a glass bowl, including eggs, gluten-free flour, shredded zucchini, parmesan, and green onion.
  • Stir until evenly combined. The batter should be thick and scoopable, not runny.
    Mixed zucchini fritter batter in a glass bowl with visible shredded zucchini and flour.
  • Heat ¼ cup (56 g) oil in a large skillet over medium heat. The oil is ready when a small drop of batter sizzles on contact.
  • Working in batches of 3 to 4, scoop about 2 to 3 tablespoons of batter per fritter into the pan. Press gently with the back of a spatula to flatten slightly. Do not crowd the pan.
    Four crispy zucchini fritters frying in a cast iron skillet with bubbling oil.
  • Cook for 3 to 4 minutes until the edges look set and the bottom is deep golden. Flip and cook for another 2 to 3 minutes until golden on the second side. If they stick when you try to flip, give them another minute.
    Three uncooked zucchini fritters sizzling in a cast iron pan before flipping.
  • Transfer to a wire rack or paper towel-lined plate. Season with flaky salt if desired. Serve warm with sour cream or Greek yogurt.
    A plate full of crispy golden-brown zucchini fritters garnished with sliced green onions and lemon wedges, served with a bowl of sour cream dip.

Notes

  • Zucchini tip: You’ll need to squeeze hard to remove enough water from the zucchini. If you skip this, the fritters won’t crisp up.
  • Baking Option:Place on a parchment-lined baking sheet, brush or spray with oil, and bake at 400°F for 20 to 25 minutes, flipping halfway through.
  • Air Fryer Option: Spray the air fryer basket with oil. Place the fritter batter in the basket and lightly flatten with a spatula. Cook in the air fryer at 375°F for about 12-14 minutes, flipping halfway through. Spray the fritters with oil as needed to help them crisp up. 
  • Reheating: Bake at 375°F for 10 to 15 minutes or air fry at 375°F for 5 to 7 minutes. I don't recommend the microwave, since it will make them too soft.

Nutrition

Calories: 104kcal | Carbohydrates: 9g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 29mg | Sodium: 352mg | Potassium: 252mg | Fiber: 2g | Sugar: 2g | Vitamin A: 234IU | Vitamin C: 14mg | Calcium: 70mg | Iron: 1mg
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