Gluten-free Zucchini Fritters

Gluten free zucchini fritters
From the gift that keeps on giving – fresh grown zucchinis make the best zucchini fritters
  • 2 medium zucchini
  • 1.5 cups gluten-free flour
  • 1 egg
  • 1 tbsp melted butter
  • 1 tsp salt
  • pepper to taste
  • 50g fetta cheese
  • 1 cup milk
  • Coarsley grate your zucchini and squeeze out the excess moisture
  • Put all the ingredients except for the fetta cheese and zucchini in a bowl and mix well to combine. If it’s a bit runny add more flour – slowly! If it’s too thick add more milk – slowly! You need a batter texture that will hold it’s shape and not run all over the pan.
  • Add the zucchini and crumbled fetta cheese and stir gently to combine
  • Heat a frying pan and add a generous amount of light olive oil
  • Drop tablespoons of the zucchini batter into the pan, flatten slightly and cook slowly until golden brown on one side, then flip and cook the other side.
  • Don’t hurry the frying or they will burn on the outside and be raw in the middle
  • As you cook each batch, put them in the oven at about 125 C to keep them hot
  • Serve with a side of sweet chilli sauce and/or sour cream.

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