Gluten-Free Zucchini Fritters (Dairy-Free)

Abundant Zucchini in the Summer

Now that it’s almost summertime, and zucchini will soon be abundant and everywhere, it’s time to take advantage of the summer bounty during zucchini season and use zucchini in everything!

From gluten-free zucchini muffins, to sweet gluten-free zucchini bread and zucchini fries, there are plenty of different zucchini recipes to add to your meals!

Delicious Gluten-Free Zucchini Fritters

And of course, we can’t forget about zucchini fritters (savory zucchini pancakes), which are an incredibly tasty and delicious way to enjoy zucchini this summer.

Super easy to make, these corn and zucchini fritters make a great savory snack, appetizer, side dish, or even a vegetarian main dish!

Why This Recipe Works:

• Simple Ingredients: The ingredients required for these gluten-free zucchini fritter recipe are easily accessible at the local grocery store (nothing fancy required).
• Easy to Make: Preparing these zucchini corn fritters is a matter of combining the ingredients and then frying the mixture in round circles until golden.
• Totally Gluten-Free & Dairy-Free: The best part is that these easy zucchini fritters are 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this gluten-free zucchini fritters recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipes Notes + Substitutions:

• Zucchini: I like using green zucchini (also known as courgette), but you can also use yellow zucchini if that’s what you have on hand.
• Onion: I used a yellow onion, but you can also use white onions or red onions too.
• Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch and potato starch) for a lighter texture. I do NOT recommend gluten-free flour blends that are made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.
• Coriander: I like adding ground coriander for extra flavor, but feel free to leave it out if you don’t enjoy the taste.
• Granulated Garlic: Garlic always makes the flavor composition better, so I highly recommend that you add it in. Granulated garlic, garlic powder, or minced garlic will work too.
• Oil: I like using extra virgin olive oil, but you can also use vegetable oil if you prefer (such as sunflower oil, canola oil), or melted vegan butter or melted coconut oil too. If you are not lactose-intolerant, feel free to use normal melted butter instead.
• Corn Kernels: You can use canned sweet corn kernels for convenience, or you can also used blanched fresh corn kernels if you have them.
• Egg: The egg helps to bind the ingredients together, so make sure you add it in. If you are allergic to eggs, or would simply prefer to keep this recipe egg-free and vegan, feel free to use acquafaba, flax eggs or an egg-replacer. (If you do make this zucchini corn fritters recipe egg-free, please let me know how it goes in the comments below, I’d love to know!).
• Fresh Herbs: I like adding fresh chopped parsley for a pop of color and taste. Alternatively, you may also use fresh cilantro, fresh dill, chopped chives or green onions.

1. Grate and Squeeze Zucchini

Wash and grate zucchini on a large hole on the box grater.

Make sure to squeeze the grated zucchini very well to get rid of excess moisture. (TIP: I recommend placing the shredded zucchini in a nut milk bag or use a cheese cloth or clean kitchen towel and squeeze it as much as you can – this will prevent soggy fritters).

Once the excess liquid is squeezed out, place the zucchini in a large mixing bowl.

2. Grate Onion

Grate the peeled onion or roughly chop in a food processor or high-speed blender.

3. Combine Zucchini, Corn and Onion

Add the corn and grated onion to the bowl with the shredded zucchini.

4. Add Flour, Egg and Spices

Add the gluten-free all-purpose flour, egg, salt and spices to the zucchini mixture and mix well.

5. Add Herbs

Add chopped parsley and mix all the ingredients thoroughly, making sure to drain any excess water from the mixture.

6. Cook Zucchini Fritters

Heat up 1 tablespoon of olive oil in a frying pan or non-stick skillet. Scoop 1/3 cup of zucchini mixture for each fritter and place the mixture in the skillet. Press down to form a round circle (you can fry 2 fritters at once).

Fry the mixture on medium heat for 3-4 minutes until golden on the bottom.

7. Flip Over

Once the bottom is golden brown, flip the zucchini fritters over and then fry them on the other side for another 3 minutes.

8. Place on Paper Towels

Place the cooked zucchini fritters on absorbent paper towels to absorb any excess oil.