I made this Zucchini Fritters recipe several years ago as part of a blogger cooking challenge. I thought I’d share it again with you for Pancake Tuesday.
Zucchini fritters are a terrific way to use up extra zucchini from your summer garden. But any time of year, you can use zucchini from your local grocery store or farmers’ market.
Don’t feel like grating two pounds of zucchini, then try Green Giant Zucchini Veggie Spirals that you can find in the freezer section. (Love this product!) Yes, a bit pricey, but super convenient to use.
Making gluten free zucchini fritters
Check out my Best Gluten Free Products List
to find more terrific gluten free products!
If you’re not gluten free, you can use a regular all purpose flour, of course.
This fritter recipe is naturally dairy free as well, since the fritter pancakes are cooked up in canola oil instead of butter. There’s also no added dairy products like milk or cream in the batter.
How to serve up zucchini fritters
If you love potato pancakes, you know they’re served with apple sauce and sour cream. Well, that’s how I like to serve these zucchini fritters! (Though I feel that non-fat Greek yogurt is a smarter alterative than sour cream.)
You may like this fritters recipe with ketchup. (I serve my Corn Fritters recipe with ketchup).
I also think Zucchini Fritters are delicious on their own, and are just as good the second day cold as a lunch time snack.
A fritter recipe versus a pancake recipe
So what’s the difference between zucchini fritters and a zucchini pancake made with the same ingredients?
According to The Old Foodie: “Not much really.”
Some zucchini fritter recipes are thick and pancake like, while others look like zucchini latkes with lots of pieces of crispy zucchini sticking out. Sometimes fritters even look like fried dough balls.
My gluten free zucchini fritter recipe is more pancake like – and fairly wholesome since it’s not deep fried like a doughnut.
More zucchini fritter recipe tips
Keep several bags of zucchini veggie spirals in your freezer. (Stock up when they’re on sale or when you have coupons!) That way you can make a last minute batch of zucchini fritters for dinner or breakfast.
Forgot to pick up fresh sage at the store or don’t have any in your garden? You can substitute 1 teaspoon ground sage.
Please, please, please use a food processor to grate your zucchini instead of a box grater. Using a box grater is so much work that you’ll wonder why you didn’t bother taking your food processor out of the pantry.
I have an older Cuisinart Prep 11 Plus with an 11-cup capacity. If it ever breaks, I’d buy a Cuisinart 14-Cup Food Processor in brushed stainless steel. I’d love to have a bigger work bowl and a larger feed tube.
- 2 pounds zucchini, grated (no need to peel)
- 1/4 cup onion, grated
- 2 shallots, grated
- 2 eggs
- 1/3 cup egg whites
- 1 1/4 cup all purpose gluten free flour
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- 1/2 teaspoon pepper
- 1 tablespoon fresh sage, finely chopped
- 1 tablespoon canola oil
- Preheat the oven to 200 degrees.Preheat the oven to 200 degrees.
- Grate the zucchini, onion, and shallots in a food processor.
- In a bowl, mix rest of ingredients, except the canola oil.
- Immediately stir in the zucchini, onion, and shallots. Mix well.
- Heat oil in a large sauté pan or pancake skillet over medium heat.
- Drop 1/4 cup of batter on to the pan or skillet. Cook the pancakes about 2 minutes on each side, until golden brown.
- Place the pancakes on an oven-safe plate or sheet pan and keep warm in the oven.
- Continue to make pancakes until all the batter is used.
- The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.
- Serving size: 1 pancake
Originally posted on September 12, 2011. Updated with new pictures and information.
Picture credit: Anna Shepulova at Depositphotos