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cooked 4 zucchini fritters in a black cast iron pan.
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Zucchini Fritters

This Zucchini Fritters Recipe is naturally gluten free and amazingly healthy made using quinoa and almond flour. It’s an easy recipe, great reheated from frozen and is ready in about 30 minutes.
Course Appetizer
Cuisine American
Keyword gluten free zucchini fritters, healthy zucchini fritters, Zucchini fritters
Prep Time 15 minutes
Cook Time 15 minutes
10 minutes
Total Time 40 minutes
Servings 6 Fritters
Calories 130kcal
Author Maria Doss

Ingredients

  • 1 ½ cups grated zucchini (about 1 medium)
  • ½ cup thinly sliced red onion
  • ½ teaspoon salt or to taste, divided
  • 1 cup cooked quinoa
  • 1 egg, large
  • ½ cup almond flour (or more if needed)
  • 2 tablespoons chopped cilantro
  • ¼ teaspoon cayenne pepper powder
  • Olive oil, as needed to fry

Instructions

  • Grate zucchini on the large holes of a box grater and measure 1 and ½ cups for the recipe.
  • Add grated zucchini, sliced red onion and ¼ teaspoon salt into a bowl and toss to combine. Leave aside for 10 minutes.
  • After 10 minutes, squeeze handfuls of zucchini tightly over the sink to remove extra water (It helps to wring it out in a cheesecloth if you have one). You will be amazed how much water comes out.
  • Add the squeezed zucchini back into the bowl, add all remaining ingredients (except oil) and mix well until well combined.
    Tip: Mix in a touch of more almond flour or 1 egg white, if the mixture is not holding together and looks too dry (it will depend on the texture of your cooked quinoa)
  • Heat 2 tablespoon oil in a non stick pan or cast iron skillet over medium heat. Drop 3 to 4 tablespoons measure batter in the pan (an ice cream scoop is perfect). You can cook 3 to 4 fritters at a time, depending on the size your pan.
  • Flatten lightly with spatula to about ½ inch thick (I like to adjust the edges, to get a more even sized fritter). Cook for 3 to 4 minutes until underside is deep golden (adjust heat if browning too quickly). Flip and cook the other side for about 3 minutes. Transfer to a plate and repeat with remaining batter.
    Pro tip: Handle with a gentle hand! Flip gently because this zucchini fritter recipe has no flour, breadcrumbs or cornstarch to help it bind.
  • Serve with marinara sauce, ketchup, sriracha, yogurt sauce, dollop of yoghurt or sour cream.

Video

Notes

Be gentle when cooking. This zucchini fritters recipe needs to be handled gently because there is no flour to bind the batter, making them more prone to breaking.
Don’t cook too many fritters at once, unless you are using a large griddle. It gets difficult to flip and you have a higher chance of breaking them.
Cook over medium heat. High heat will cause the zucchini fritters brown too quickly before it has a chance to cook on the inside.
 If you are using one of those huge, overgrown backyard zucchini, then scrape out the seedy part before shredding to make zucchini fritters.

Nutrition

Serving: 1fritter | Calories: 130kcal | Carbohydrates: 12g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 22mg | Sodium: 163mg | Potassium: 166mg | Fiber: 4g | Sugar: 2g | Vitamin A: 147IU | Vitamin C: 7mg | Calcium: 59mg | Iron: 1mg