Gluten Free Zucchini Fritters

I love zucchini and I love eggplants. Why not mix the two and make the best ever gluten free zucchini fritters with eggplant? We all love pancakes and these are a savoury pancakes of sorts. I tend to whip them up every few days and the family loves them. I love the fact that they are so easy to make and everyone enjoys them. What’s not to like about that, right?

Ingredients for Gluten Free Zucchini Fritters

Simple ingredients that pack a punch when it comes to flavours.

Ingredients List for Gluten Free Zucchini Fritters:

• 1 white onion
• 2 garlic cloves
• 1 Asian eggplant
• 2 tablespoons oil
• 3 raw zucchini
• 1 cup chickpea flour
• 1/3 cup rice flour (or buckwheat flour)
• 1/2 cup almond flour
• 3 tablespoons onion powder
• 1 tablespoon cumin powder
• 1 teaspoon paprika
• 1/4 cup crumbled feta
• 1/4 cup coriander (or parsley)
• salt and pepper to taste
• water as and if needed
• Oil for pan frying

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The Eggplant

We need to cook the eggplant before we can get the fritters made. It needs to be cooked and cooled before we can make the batter. So, let’s start by cooking the eggplant:

• Cut 1 Asian eggplant into small bite sized cubes.
• Finely chop 1 white onion and 2 garlic cloves.
• In a pan, heat the 2 tablespoons of oil and add the onion and garlic.
• Cook them for about 3 or so minutes until they start to get soft.
• Add salt and pepper to taste and add the eggplant to the pan.
• Toss to coat and allow it to cook for 5 minutes until the eggplant gets a little soft.

The Batter for the Gluten Free Zucchini Fritters

Once the eggplant has cooked and cooled down completely, we can get the fritters started.

• Wash and dry 3 zucchinis.
• Grate them into a large bowl.
• Add 1 cup of chickpea flour, 1/3 cup of rice flour, and 1/2 cup of almond flour to the bowl.
• Next time the spices. To the bowl add:
  • 3 tablespoons onion powder
  • 1 tablespoon cumin powder
  • 1 teaspoon paprika
• Also, add 1/4 cup of crumbled feta to the bowl.
• Finally, add the cooled eggplant to the pan and mix everything together to form a thick batter.

Once mixed, allow the batter to sit and rest for about 2-3 minutes. This allows the zucchini to shed its water and that will thin out the batter a little bit. The batter will be quite thick, but if it is too thick, add a couple of spoonfuls of water at a time to get the right consistency. We need it to be thicker than pancake batter.

Once the batter has rested for a few minutes, we can add the coriander or parsley – whichever you are using. Mix everything together. I generally take a little taste to check for salt and spiciness and adjust as needed. There’s nothing in here that we can’t eat raw, so it’s ok to taste.

Pan Frying the Gluten Free Zucchini Fritters

Now we are ready to pan fry them.

• Heat a cast-iron skillet or a non-stick pan and pour 1 tablespoon of oil onto the pan.
• Once the oil is hot, drop 1/2 a ladle of the batter onto the pan. I use a spoon to drop the batter and spread it.
• Cook on one side for about 3-4 minutes.
• Before you flip it, pour a bit more oil onto the uncooked side and then flip it.
• Cook it for another 3-4 minutes and set it aside on a plate. Finish making them all and enjoy!

Can I Bake Zucchini Fritters?

Some days when I am being lazy, I bake them instead of pan frying each one individually. If you prefer to do that,

• Heat the oven to 400 degrees F.
• Line a baking tray with parchment paper and form little fritters out of the batter and place them onto the tray.
• Liberally brush the fritters with oil and place them in the oven for 6-7 minutes.
• Gently turn them over and bake them for a further 5 minutes.
• If they are still soggy, place them under the broiler for a couple of minutes.

Serving Suggestions:

I serve them with :

• a side of chili garlic aioli
• tzatziki sauce
• my favourite mango and green coriander chutney
• even just as they are with a fresh cup of chai.

How do I Store Left Over Zucchini Fritters?

I store mine in the fridge in an air tight container for up to 2 days. Allow the zucchini fritters to cool down completely before you put them in the container and into the fridge.

To REHEAT the Zucchini Fritters, remove them from the fridge and either reheat them on a hot skillet or put them in the toaster oven for a few minutes.

Can I Freeze my Zucchini Fritter Batter?

Yes! I freeze my zucchini fritter batter in the freezer for up to 2 months. To defrost, remove the batter from the freezer and place it in the fridge overnight. Once it’s thawed, you will need to add more chickpea flour to the batter to make the consistency thicker. I add one tablespoon at a time until I have the right consistency.

Tried and Liked the Recipe?

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