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

Every summer I find myself with more zucchini than I know what to do with—sound familiar? These gluten-free zucchini fritters are my go-to solution. They’re lightly crispy on the outside, fluffy in the middle, and packed with savory parmesan and a touch of garlic.

I’ve served these countless times when friends come over, and they’re always the first thing gone from the appetizer spread (especially dipped in sour cream or some herby yogurt!). No fuss, no fancy steps—just a tasty way to enjoy fresh zucchini.

Why You’ll Love this Recipe

  • Great texture – Crisp edges and tender centers, exactly what you want in a fritter.
  • Straightforward ingredients – Everything here is easy to find or probably already in your kitchen.
  • Versatile snack – Delicious as an appetizer, snack, or even a light lunch served with a fresh salad.

Searching for more gluten-free zucchini recipes? Gluten-Free Zucchini Muffins / Gluten-Free Zucchini Bread

Ingredients

Overhead view of ingredients for gluten-free zucchini fritters, including fresh zucchini, gluten-free flour, green onions, eggs, parmesan, and spices.

TIP

Zucchini holds a ton of moisture. If you skip squeezing it out, your fritters will end up soggy. I wrap mine in a clean kitchen towel and twist tightly over the sink or a bowl—don’t skip this step!

Ingredient Notes

  • Zucchini – You need 2 lbs of zucchini, which is about 4 medium zucchini. I don’t peel mine, because I like the texture from the skin. You’ll grate, salt, and squeeze these dry. This helps avoid soggy fritters!
  • Parmesan cheese – Finely grated cheese blends seamlessly into the batter. I like to use a microplane for finely grated cheese.
  • Green onions – These add subtle, fresh flavor without being overpowering.
  • Gluten-free flour – Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour is my go-to, but your preferred blend works too.

How to Make Zucchini Fritters

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

Jump to the Recipe Card
Zucchini being shredded with a box grater over a wooden cutting board, creating a large pile of ribbons.
Use a box grater or food processor to shred the zucchini. You can leave the skin on, but cut off the stem.
Freshly shredded zucchini in a clear glass mixing bowl on a white countertop.
Toss the zucchini with 1 teaspoon of salt and let it sit for 10–15 minutes. You’ll start to see liquid pooling at the bottom — that’s exactly what you want.
Bright green liquid left in the bowl after squeezing moisture from shredded zucchini.
Grab a clean kitchen towel (or cheesecloth) and wrap up the shredded zucchini. Twist firmly over the sink or a bowl to wring out as much liquid as possible — The zucchini should feel dry and clump together like damp paper shreds. If you can still press water out with your fingers, keep squeezing.
Overhead view of zucchini fritter ingredients in a glass bowl, including eggs, gluten-free flour, shredded zucchini, parmesan, and green onion.
Add gluten-free flour, eggs, green onion, and cheese right on top. Use a fork to break up the egg yolks before stirring for an even mix.
Mixed zucchini fritter batter in a glass bowl with visible shredded zucchini and flour.
The batter should be cohesive but not runny. You’re looking for a scoopable texture that holds its shape when dropped into the pan.
Four crispy zucchini fritters frying in a cast iron skillet with bubbling oil.
Spoon the batter into a hot, oiled pan. Press gently to flatten them with the back of your spatula. Don’t crowd the pan so they crisp up. I do 3-4 fritters at a time.
Three uncooked zucchini fritters sizzling in a cast iron pan before flipping.
Flip when the bottom is deep golden and the edges look set — about 3–4 minutes. They should lift easily from the pan without sticking.
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.
Once golden on both sides, drain on a paper towel and serve warm. The outside should be crisp and browned, the inside tender with bits of zucchini and melty cheese.

Recipe FAQs

Can I use another type of cheese besides Parmesan?

Definitely! Aged cheddar or feta both make tasty alternatives. Just pick something flavorful and not too wet to maintain the texture. You can also skip the cheese, too.

Can I bake these instead of pan-frying?

Yes, baking works. Place fritters on a parchment-lined baking sheet, spray or brush lightly with oil, and bake at 400°F (200°C) for about 20–25 minutes, flipping halfway through. They won’t be quite as crispy, but they’ll still taste great.

Can I freeze zucchini fritters?

Sure! Once cooled completely, freeze fritters in layers between parchment paper for up to 2 months. Reheat in an oven or air fryer to restore some crispness

Expert Tips

  • Don’t skip squeezing – To get perfectly crispy fritters, it’s crucial to remove as much moisture as possible from the zucchini. Wrap the grated zucchini in a clean kitchen towel and squeeze tightly.
  • Temperature check – Start with medium heat. Too hot and fritters burn before the inside cooks; too low and they’ll absorb too much oil and become greasy.
  • Avoid overcrowding – Cook in batches, leaving space around fritters. This helps them crisp properly instead of steaming.

Storage instructions

These fritters taste best fresh, straight from the skillet. But if you have leftovers:

  • Fridge: Store cooled fritters in an airtight container for up to 3 days.
  • Freezer: Freeze fritters between parchment paper in airtight containers for up to 2 months.
  • Reheating: Bake at 375°F (190°C) for 10-15 minutes, or reheat in an air fryer at 375°F for about 5-7 minutes, until crisp.
Close-up of a golden-brown zucchini fritter with crispy edges, topped with sour cream and fresh green onions.

Serving suggestions

These zucchini fritters are delicious as-is, but if you want to make them feel a bit special, here are a few easy options:

  • Dollop with sour cream, crème fraîche, or Greek yogurt mixed with dill or basil.
  • Pair with marinara sauce or your favorite aioli for dipping.
  • Serve with a simple side salad to make a full meal.
  • Make them for brunch and top them with a fried egg.

More gluten-free sides to try

All Sides
A white bowl containing cabbage dill slaw with red cabbage, green cabbage, carrots and dill with lime wedges on a table and fresh dill.

Dill Cabbage Coleslaw

Roasted broccoli and potatoes topped with parsley and shredded parmesan cheese on a baking sheet with a wood spoon.

Roasted Broccoli and Potatoes

A shallow bowl of burrata caprese salad with cherry tomatoes in the background.

Burrata Caprese

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.

Gluten-free zucchini fritters topped with a dollop of sour cream and garnished with green onion, served with lemon slices and creamy dip on the side.
No ratings yet

Gluten-Free Zucchini Fritters

These gluten-free zucchini fritters are crisp on the outside, tender in the center, and full of savory flavor from parmesan and green onion. They’re the perfect way to use up fresh zucchini—great as an appetizer, snack, or even a light lunch. Best enjoyed hot off the skillet with a dollop of sour cream or herbed yogurt.
Print Recipe Pin Recipe Rate this Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 15 minutes
Total Time 50 minutes
Servings 12 fritters

Ingredients

  • 2 lbs zucchini - skin-on and grated (from about 3-4 medium zucchinis)
  • 1½ teaspoons kosher salt - divided (1 teaspoon for salting zucchini, ½ teaspoon for batter)
  • ¼ cup sliced green onions - from about 4–5 green onions, 11g
  • 2 large eggs - 100g
  • ⅔ cup gluten-free flour - Bob’s Red Mill 1-to-1 recommended (95g)
  • ⅓ cup finely grated parmesan cheese - about ¾ oz
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • ½ teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • 1/4 cup oil - for frying (avocado or vegetable oil works well)

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

Instructions

  • Grate and salt the zucchini: Place grated zucchini in a bowl and toss with 1 teaspoon kosher salt. Let sit for 15 minutes to draw out moisture.
    Pile of shredded zucchini spread across a wooden cutting board.
  • Then, use a clean kitchen towel to squeeze out as much liquid as possible. You want it really dry.
    Bright green liquid left in the bowl after squeezing moisture from shredded zucchini.
  • Mix the batter: In a large bowl, combine the drained zucchini, green onions, eggs, gluten-free flour, parmesan cheese, cornstarch, baking powder, garlic powder, remaining ½ teaspoon salt, and 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 well combined.
    Mixed zucchini fritter batter in a glass bowl with visible shredded zucchini and flour.
  • Heat oil: In a large skillet over medium heat, add enough oil to lightly coat the bottom of the pan.
  • Fry the fritters: Working in batches, scoop about 2-3 tablespoons of batter per fritter into the hot pan. Flatten slightly with a spatula.
    Four crispy zucchini fritters frying in a cast iron skillet with bubbling oil.
  • Cook for 2–4 minutes per side, until golden brown and crispy.
    Three uncooked zucchini fritters sizzling in a cast iron pan before flipping.
  • Drain and serve: Transfer cooked fritters to a wire rack or paper towel-lined plate. Season with flaky sea salt, if desired. Serve hot with sour cream, Greek yogurt, or dipping sauce of your choice.

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.
  • Oven Option: You can bake the fritters on a parchment-lined baking sheet at 400°F (200°C) for 20–25 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. 
  • To reheat: Place in a 375°F oven or air fryer for 5–7 minutes to crisp them back up.

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

I'm Megan: a gluten-free food blogger from Chicago and lover of all things food, showing you gluten-free can be easy and delicious, too. Let's make gluten-free stress free together!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.