Description
These deliciously crispy gluten-free zucchini fritters are perfect to use up the abundant zucchini in the summer! Tasty and savory, these zucchini and corn fritters also make a great snack, appetizer or side dish! Totally dairy-free too!
Ingredients
- 2 zucchini
- 1 yellow onion
- 4 tablespoons gluten-free all-purpose flour
- 1/3 teaspoon salt
- 1/3 teaspoon ground coriander
- 1/3 teaspoon granulated garlic
- 3 tablespoons olive oil, for frying
- 2/3 cup sweet corn kernels
- 1 egg, beaten
- 3 tablespoons chopped fresh parsley
Instructions
- 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. Place in a large mixing bowl.
- Grate Onion: Grate the peeled onion or roughly chop in a food processor or high-speed blender.
- Combine Zucchini, Corn and Onion: Add the corn and grated onion to the bowl with the grated zucchini.
- Add Flour, Egg and Spices: Add the gluten-free all-purpose flour, egg, salt and spices to the zucchini mixture and mix well.
- Add Herbs: Add chopped parsley and mix all the ingredients thoroughly, making sure to drain any excess liquid from the mixture.
- Cook Zucchini Fritters: Heat up 1 tablespoon of olive oil in a frying pan. 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.
- Flip Over: Once the bottom is golden, flip the zucchini fritters over and then fry them on the other side for another 3 minutes.
- Place on Paper Towels: Place the cooked zucchini fritters on a paper towel to absorb any excess oil.
- Serve and Enjoy: Serve the cooked zucchini corn fritters with your favorite dipping sauce (such as garlic aioli, ketchup, sriracha etc).
Notes
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 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 Parsley: I like adding fresh chopped parsley for a pop of color and taste. Alternatively, you may also use fresh cilantro, chopped chives or green onions.
Storing: To store, place the gluten-free zucchini fritters in an airtight container and store them in the refrigerator for up to 3 days. Reheat the zucchini and corn fritters in the microwave or in a skillet before eating. To freeze, place the zucchini fritters in single layers separated by plastic sheets in a freezer-safe container or freezer bag and freeze for up to 2 months. Reheat the zucchini and corn fritters in the microwave or in a skillet before eating.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Appetizers
- Method: Stovetop
- Cuisine: American
