Healthy, easy to prepare, and absolutely delicious, these gluten-free zucchini fritters make the perfect summer lunch! Adding lemon zest and lots of herbs makes them wonderfully aromatic, and they can be made in less than half an hour.
Course: Lunch or dinner | Cuisine: Gluten-Free | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Servings: 8 fritters
Ingredients
- 1 1/2 oz (40 g) grated Parmesan cheese (leave aside for dairy-free option)
- 5 to 10 sprigs of thyme, leaves only, chopped (or ~ 1 to 2 tsp dried thyme)
- a pinch of pepper
- 1/4 teaspoon salt
- 2 large or 3 medium zucchini (~ 750 g)
- 2 eggs
- pinch of grated nutmeg
- Zest of 1 lemon
- 1 teaspoon baking powder
- 1 - 1 1/4 cup (120 - 150 g) plain gluten-free flour mixture (I used a simple mixture of rice flour, potato, and corn bought in-store without added xanthan gum)
- 1/4 teaspoon xanthan gum
- olive, coconut or vegetable oil for frying
Instructions
- Coarsely grate the zucchini, then place them in a sieve over a bowl and allow some of the excess liquid to drain out. To speed up this process, press the grated zucchini with a spoon or spatula. You should get ~ 1 cup of water / drained liquid.
- Add the parmesan, thyme, salt, pepper, nutmeg, lemon zest, and eggs. Mix well.
- Add the gluten-free flour, xanthan gum, and baking powder. Mix well until there are no more bunches of flour. If the mixture is too runny, add more gluten-free flour (1 tablespoon at a time).
- Heat a large skillet / nonstick pan until very hot, then add 1 to 2 tablespoons of the oil of your choice. Pour 1/4 - 1/2 cup of the zucchini fritter mixture and cook until the bottom is a dark golden brown, about 2 minutes. Turn and cook on the other side for another 2 minutes.
- Serve immediately, with a spoonful of yogurt (Greek yogurt, or a soy alternative with a pinch of lemon juice that works great!), A pinch of chopped parsley, or a side dish.
Source: theloopywhisk.com
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