Gluten Free Zucchini Fritters Food

GLUTEN-FREE CARROT-ZUCCHINI FRITTERS

Steps:

• Mix shredded carrots, shredded zucchini, flour, eggs, mayonnaise, onion powder, garlic salt, and red pepper flakes together in a bowl.
• Heat oil in a skillet over medium-high heat. Add batter by the tablespoon to the hot oil and fry like pancakes until both sides are cooked, about 5 minutes per batch.

GLUTEN FREE ZUCCHINI FRITTERS

Steps:

• Drain the zucchini in a strainer for 10 minutes then place in a clean dish towel and wrap up tightly and squeeze out as much liquid as possible.
• Add zucchini and the rest of the ingredients into a bowl and mix well.
• Heat 1 tablespoon of ghee or butter in a large skillet over medium heat.
• Drop and flatten slightly a spoonful of batter onto hot skillet. (make about 6 pancakes per tablespoon of butter).
• Cook 2-3 minutes on each side or until browned.
• Place cooked fritters onto a pate lined with a paper towel then continue with the rest of the batter.
• Enjoy immediately with sour cream if desired or refrigerate and reheat in microwave when ready to serve.

GLUTEN-FREE ZUCCHINI FRITTERS

Steps:

• Set a colander over a dinner plate and line the colander with a kitchen tea towel. Grate the zucchini with a box grater or the grating attachment of a food processor.
• Add the grated zucchini to the colander, sprinkle with the salt and toss to combine. Let sit for 10 minutes to drain.
• While the zucchini is draining, add the chopped green onions, feta cheese, dill, parsley, garlic and red pepper flakes to a large bowl. Whisk the eggs together in a small dish and add them to the mixture.
• Pick up the corners of the kitchen tea towel with the zucchini and squeeze the water from the zucchini into the kitchen sink. Give it a good squeeze to remove the excess moisture as much as possible.
• Add the squeezed zucchini to the bowl with the cheese and herb mixture. Sift the gluten-free flour over the zucchini mixture and stir it until it is evenly blended.
• Add a couple of tablespoons of oil to a 10-inch skillet set over medium heat. When the oil is hot, add a generous tablespoon of the zucchini mixture to the skillet. Cook the fritters in batches of 3 or 4 at a time. Flatten with the back of a spoon while they cook.
• Cook until the edges begin to turn golden, about 3 minutes, then flip and cook the other side for about 3 more minutes.
• Transfer the fritters to a paper towel-lined plate to drain while cooking the remaining fritters.
• In a small dish, add the yogurt, garlic and dill and stir until it is well mixed. Add salt and pepper to taste, and serve alongside the plate of fritters.

GLUTEN-FREE TURKISH ZUCCHINI FRITTERS (KABAK MüCVER)

Steps:

• Shred zucchini and set aside.
• In a small bowl, mix yogurt, cucumber, dill, lime juice, garlic (if used), salt and pepper to make a yogurt sauce. Set aside.
• Squeeze water out of the shredded zucchini.
• In a bowl, mix zucchini, green onions, dill, eggs, flour and salt. Fold in cheese.
• Heat a frying pan, spray oil and pour the zucchini mixture (1/6 of the mixture for each fritter).
• Cook each side about 3 minutes or until nicely browned. You need to cook all the fritters in two batches if you don't have a large griddle.
• Infuse love and serve with the yogurt sauce.

ZUCCHINI FRITTERS (GLUTEN-FREE, LOW-CARB, KETO)

Steps:

• Grate the zucchini and put into a bowl. Sprinkle with salt, stir together and let stand for 20 minutes. The salt will work to draw the moisture out of the zucchini.
• Squeeze out the liquid from the zucchini, with either a nut milk bag or cheesecloth, then return to a clean bowl.
• Add the shallot, eggs, goat cheese, almond flour, salt and pepper. Then stir to combine.
• Heat the oil in a large pan over medium heat. Using either your hands or a spoon, dollop out mounds (approximately 1/4 cup worth) of the mixture into the hot pan. Using a spatula, push down each fritter to flatten.
• Cook the fritters 3-4 minutes on each side, or until they're lightly golden.
• Remove the fritters from the pan and place them on a paper towel to dab away any extra oil.
• Mix the sauce ingredients together in a bowl, stirring until creamy.
• Serve the fritters with a dollop of the sauce, then enjoy!

BAKED ZUCCHINI FRITTERS

Steps:

• Preheat oven to 400°
• Line a 16" x 12" baking pan with parchment, and brush or spray the parchment with olive oil
• Using a food processor or a box grater, shred zucchini and sprinkle it with salt.
• Put the grated zucchini in batches in the center of a couple of layers of cheesecloth, or use a clean kitchen towel. Form a "bag" around the zucchini and really squeeze as much water as you can from it. You want the zucchini to be as dry as possible. Let the zucchini sit in a strainer while you prepare the rest of the ingredients. When as much moisture as possible is removed, you should have about 2 cups of zucchini, but a little more or less will be fine.
• In a large bowl combine eggs, Parmesan, garlic, onion, basil and pepper
• After giving the grated zucchini one more squeeze, in batches, add it to the Parmesan mixture and stir well to combine.
• Stir in the chickpea flour, combining thoroughly
• Form the batter into 12 balls (each ball will be a little less than 1/4 cup)
• Put the balls, evenly spaced, on the prepared baking sheet and flatten with the back of a spoon to form patties
• Bake in the center of the oven for 12minutes
• Flip the patties and bake 12 more minutes
• Garnish with parsley and serve hot or allow to cool and refrigerate.

EASY ZUCCHINI FRITTERS RECIPE (GLUTEN-FREE)

Steps:

• Using a box grater or a food processor, shred the zucchini. Once shredded, sprinkle salt into the shredded zucchinis (about 1/2 teaspoon or so) and set aside for 10-15 minutes. Completely squeeze out the water out of the shredded zucchini.
• In a medium bowl, combine all the ingredients - the shredded zucchini, flour, cheese, scallion, and eggs. Add salt and pepper according to taste. Whisk using a spoon or spatula.
• In a frying pan, heat oil over medium heat. Scoop the zucchini batter according to your preferred size. Fry for 3-5 minutes each side or until golden brown and crispy on the edges. Before flipping, spoon some oil from the pan and pour over the fritters. Press down the fritters once flipped. I used a 1/4 size measuring cup to scoop the zucchini batter. Do not overcrowd while frying.

GLUTEN FREE ZUCCHINI FRITTERS RECIPE

Steps:

• Coarsely grate the zucchini. Place the zucchini in a colander set over a bowl and sprinkle with 1/2 tsp of salt. Let it stand for 10 minutes and release juice. With your hands or a wooden spoon squeeze out as much liquid from the zucchini as possible. Transfer the zucchini to a large bowl. Add the flour, eggs, cheese, green onion, ¼ teaspoon salt and ⅛ teaspoon pepper, stir until combined. Fry on medium heat with 1 tbsp of olive oil. I like to use a nonstick frying pan, as it allows to use less oil. When the oil is hot, scoop about 2 tbsp of your mixture into the pan and flatten a bit. Cook the zucchini fritters for 2 to 3 minutes, then flip and cook for an additional 2 minutes.