I absolutely love zucchinis – they’re so versatile. Which is a good thing too because once those babies get going in the garden, they go MAD. This year, i’m trying to keep ontop of them, partly by making sure I pick some of them while they’re still small and attached to the flowers, and partly by remembering that if you turn your back on them for just a second, they’ll have exploded into veritable monsters before your very eyes – so once they start reaching a resonable size, I pick them there and then.
I’ve been collecting a little cache of go-to zucchini recipes over the past few years, so the backlog doesn’t get out of hand. I think this was part of what made me wait so long to pick the beetroots last year – I simply didn’t know what to do with so many of them! Now i’ve realised that having a few reliable, delicious recipes to hand for all the anticipated garden bounty is definitely the way to go – and this recipe for gluten free zucchini fritters is one of that collection.
Gluten Free Zucchini Fritters
Adapted from Damn Delicious
- 1.25kg zucchini, grated
- 2 tsp salt
- 1/2 cup plain GF flour mix of your choice (I think mine is White Wings)
- 1/2 cup grated parmesan
- 3 cloves garlic, minced
- 2 eggs, beaten
- salt & pepper to taste
- 3 tbs olive oil in a small bowl
- Place grated zucchini in a colander over the sink. Sprinkle with salt and gently toss to combine, then let sit for 10 minuties. Put the zucchini into a clean dish towel, cheesecloth or chux, then gather the four corners together and make a secure ball by twisting it all together at the top. Squeeze out the liquid from the zucchini until most of it is gone.
- In a large bowl, combine zucchini, flour, parmesan, garlic and egg, then season with salt & pepper to taste – just remember you’ve already put salt in the zucchini so you may want to use a light hand with it at this point!
- Heat a large skillet or frying pan over a medium high heat. Brush some olive oil over the surface with a pastry brush, then scoop heaped tablespoons of batter for each fritter, flattening with the back of the spoon. Cook until the underside is nicely golden brown (approx. 2 minutes) then flip and cook the other side, for about 1-2 minutes longer.
- Let the cooked ones rest on some kitchen towel while you make the rest, just to drain away any excess fat.
- Serve and eat!
- These fritters are delicious served straight after cooking, but they work just as well cold, or heated up after being kept in the fridge, or even frozen. I usually make a whole batch and freeze them with small pieces of baking paper between them, and then to serve I just microwave for a minute or give them a quick dry fry, depending on how i’m serving them, and how lazy i’m feeling on the day 🙂
- This does seem like an awful lot of zucchini I know – and you can see from the bowl of my food processor, it was completely full after i’d grated them all! But you’ll find the mix significantly reduces in size once the water is squeezed out, so don’t be put off by the amount of zucchinis you’re using – I promise you, this recipe is so delicious, you’ll be kicking yourself if you make any less!