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A colorful platter of assorted Gluten Free Fingerfood including vegetable sticks, dips, and baked snacks.

Crispy Gluten-Free Zucchini Fritters

These crispy, savory zucchini fritters are the perfect gluten-free finger food. Made with grated zucchini, gluten-free flour, feta, and herbs, they are pan-fried to golden perfection. They're a delicious, shareable snack that everyone will love.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Appetizer, Snack
Cuisine: American, Mediterranean
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium zucchini about 1 lb / 450g
  • 1 teaspoon salt, for draining
  • 1 large egg
  • 1/2 cup gluten-free all-purpose flour blend or almond flour
  • 1/4 cup crumbled feta cheese
  • 2 green onions, finely chopped
  • 1 clove garlic, minced
  • 2 tablespoons fresh dill or parsley, chopped
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon xanthan gum if your flour blend doesn't contain it
  • Olive oil or avocado oil, for frying
  • For serving: Lemon wedges and plain yogurt or sour cream

Equipment

  • Box grater
  • Clean kitchen towel or cheesecloth
  • Mixing bowls
  • Whisk
  • Large skillet or frying pan
  • Spatula
  • Paper towels
  • Plate
  • Cookie scoop (optional)

Method
 

  1. Grate the zucchini using a box grater. Place the grated zucchini in a clean kitchen towel or cheesecloth, sprinkle with 1 teaspoon of salt, and let sit for 10 minutes to draw out moisture.
  2. After 10 minutes, twist the towel tightly and squeeze over the sink to remove as much liquid as possible. This is crucial for crispy fritters.
  3. In a medium mixing bowl, whisk the egg. Add the squeezed-dry zucchini, gluten-free flour, crumbled feta, green onions, garlic, fresh herbs, black pepper, and xanthan gum (if using). Mix until well combined.
  4. Heat a large skillet over medium heat and add enough oil to coat the bottom generously (about 1/4 inch deep).
  5. Once the oil is hot (a drop of batter should sizzle), use a cookie scoop or spoon to portion the mixture into the pan, flattening each scoop slightly with the back of the spoon to form a patty. Do not overcrowd the pan.
  6. Cook for 3-4 minutes per side, or until deeply golden brown and crispy. Adjust heat if necessary to prevent burning.
  7. Transfer cooked fritters to a plate lined with paper towels to drain any excess oil. Repeat with the remaining batter, adding more oil to the pan as needed.
  8. Serve warm with lemon wedges and a dollop of yogurt or sour cream.

Notes

For a dairy-free version, omit the feta or use a dairy-free alternative. Ensure all packaged ingredients (like flour) are certified gluten-free if cooking for someone with celiac disease. The fritter mixture can be prepared and refrigerated for up to 2 hours before cooking. Leftover fritters can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a toaster oven or skillet to restore crispiness.