Vegan Gluten-Free Zucchini Fritters
My vegan gluten-free zucchini fritters are crispy on the outside, tender on the inside, and packed with fresh zucchini in every bite. I make them in just 25 minutes using simple wholesome ingredients like onion, garlic, and almond flour. They are a great way to use up summer zucchini, whether I am serving them as an appetizer, side dish, or light meal.
Servings: 4
Calories: 125kcal
Cost: $2.50
Ingredients
- 3 cups grated zucchini , about 3 medium zucchini or 1 pound
- ½ cup breadcrumbs , gluten free if needed
- ¼ cup almond flour , or regular flour if you don’t need gluten free
- ¼ cup chopped green onions
- 2-3 tablespoons vegan remoulade , sour cream or plain yogurt (see note)
- ¾ teaspoon sea salt , may vary depending on sauce used
- ½ teaspoon ground black pepper
- ¾ teaspoon garlic powder
Recommended sides:
- Cajun rice & beans , I use the Knorr® Cajun Sides Red Beans & Rice
- Shredded lettuce
- Cucumbers
- Vegan remoulade , extra to drizzle on top
Instructions
- Mix ¼ teaspoon salt with the grated zucchini. Allow it to sit for a few minutes while you assemble the other ingredients.
- Squeeze out the liquid from the grated zucchini. I like to put it in a paper towel and squeeze.
- Mix all ingredients in a bowl (along with the remainder of salt).
- Shape into patties (or you could do balls or tot shapes).
- Cook in a pan over medium heat for 7-9 minutes on each side. You could also try baking at 400 F/ 205 C for about 10-12 minutes on each side.
- Serve with sides of choice! See post for serving ideas.
Notes
- My #1 Secret Tip for this vegan gluten-free zucchini fritters recipe is to remove as much moisture from the zucchini as possible before mixing the batter. Zucchini holds a surprising amount of water, and leaving too much behind is the biggest reason the fritters turn out soft instead of crispy. Sometimes I get my husband to squeeze it firmly to ensure all the liquid comes out.
- Rest mixture: After mixing the ingredients, I let the batter sit for 5-10 minutes. This gives the breadcrumbs and almond flour time to absorb moisture, making the fritters easier to shape.
- Do not overcrowd: I leave a little space between each fritter when cooking or baking so the moisture can escape and the edges have a chance to crisp properly.
- Flip only once: I wait until the underside is a deep golden color before turning the fritters. Flipping too early may cause them to break apart.
- Use medium heat: Cooking over medium heat gives the center time to cook through while creating a stunning crisp exterior.
Nutrition
Calories: 125kcal | Carbohydrates: 15g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 435mg | Potassium: 292mg | Fiber: 3g | Sugar: 3g | Vitamin A: 248IU | Vitamin C: 18mg | Calcium: 34mg | Iron: 1mg