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These zucchini fritters are mini gluten free zucchini pancakes and will quite possibly be the only way you could get your kiddies to eat zucchini! 
They are perfect for a meatless Monday meal and with only 5 ingredients not including salt and pepper, super easy too! If you garden you know that once you start harvesting zucchini you have quite an abundance so recipes that use many zucchini are always helpful in my mind as I hate ever wasting fresh produce!
Made mini for little fingers to easily pick up and enjoy! You could make them larger, then you’ll just have a few less than in the nutrition info below.
The key to making these crisp and not soggy is in the draining and squeezing of the shredded zucchini. Once that is done the rest is easy, just mix together and cook a few minutes in Ghee or butter. Have you tried Ghee yet? It’s a clarified butter that has no added salt or preservatives. I bought some recently and really like how it helps crisp foods up. I’ve used it to make pancakes for the kids and in a sauté with veggies and now for these. You could also just use regular butter or oil if you prefer.
My oldest who is almost 14 said he couldn’t believe I got him to eat and like zucchini! That says a lot from a picky teen! My tween daughter also loved them. I made them again for my family coming for Easter and they were a big hit. My mom said they were just as good as my cousins mother in law who always makes them for family parties and gave me her recipe. Of course as an Italian woman the recipe was a little egg, a little flour, salt and pepper…. yep that’s how it goes, so I improvised. 🙂
Brenda’s Notes:
- I used Bob’s Red Mill all purpose gluten free baking flour.
- Ghee is clarified butter and many people who are sensitive to dairy are able to enjoy ghee without issues.
- 4 cups of shredded zucchini was 3 medium zucchini for me.
- Other fabulous zucchini recipes popular on my blog: Mini Cheese Zucchini Bites, Oven Fried Zucchini Crisps, Mini Quinoa Zucchini Bites, Raw Caprese Zucchini Salad, Mason Jar Zucchini noddle salad
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Gluten Free Zucchini Fritters
Ingredients
- 4 cups shredded zucchini
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon pepper
- 1 cup gluten free flour
- 2 tablespoons ghee or butter
Instructions
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Drain the zucchini in a strainer for 10 minutes then place in a clean dish towel and wrap up tightly and squeeze out as much liquid as possible.
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Add zucchini and the rest of the ingredients into a bowl and mix well.
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Heat 1 tablespoon of ghee or butter in a large skillet over medium heat.
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Drop and flatten slightly a spoonful of batter onto hot skillet. (make about 6 pancakes per tablespoon of butter).
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Cook 2-3 minutes on each side or until browned.
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Place cooked fritters onto a pate lined with a paper towel then continue with the rest of the batter.
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Enjoy immediately with sour cream if desired or refrigerate and reheat in microwave when ready to serve.
Recipe Notes
Weight Watchers PointsPlus: 2*
Hi Brenda! This is a wonderful recipe! I love the use of gluten free flour and tons nutritious zucchini. I know my kids would love this too. Can’t wait to try. Pinning later!
These fritters look perfect! Thanks for a wonderful recipe!
Gorgeous use of fresh produce! Love this recipe.
Oh, hello! Those look so good! When I was a vegetarian (many, many years ago) my dad made something similar for me. It was the only meatless main he had mastered. These make me think of them!
Hahaha, the only meatless main he mastered, lol, you always crack me up, thank you!
Love how easy this recipe is Brenda!
Thank you Jeanette!
The FDA is trying to stop the unreasonable serving sizes, you should take notice. Seriously……serving size one mini pancake?
I have not had Ghee yet but oh how I’ve heard amazing things about it! Love Zucchini so I know I’d love these!
I made these tonight as a side dish for our dinner. My family loved them including my son who absolutely hates zucchini! Thank you 🙂
AWESOME!!! Love that!
I love everything zucchini. These fritter look fantastic
Thanks!
My Calabrian mother-in-law makes zucchini fritters in the summer and yours remind me of hers…delicious!!!
Thank you!!
Loving these pancakes! In the summer I’m always looking for recipes to jazz up zucchini.
I love your use of zucchini here. I’m always looking for a good, quick, weeknight dinner fritter. Love these!
Thank you!
Thanks for sharing this recipe – I have some in the pan right now 🙂 they look divine!
These are awesome!! They were so good, I had to stop myself.
Lovely recipe, thank you! I actually did half gluten free flour mix and half tapioca flour. Very fluffy and light. Thank you!
Hi – Can you clarify whether 2tbsp of butter go into the batter AND additional tablespoons of butter are used for frying? Or is the butter just for frying?
Step 3: use 1 tbsp of butter to heat in pan to cook 6 fritters. The recipe makes 12 total. Once the 6 are cooked add another tbsp of butter to cook the other 6.
These were great! However, only one of my kids liked them. I’ll keep trying!
Those zucchini fritters were soooo good! I had to really stop myself from eating them. The pollock in me told me to add some onion. I’m gonna try these adding apple shreds to the zucchini next time. I was looking at the nutrition specs you listed.. what size fritter is that and/or what size spoon did you use for one fritter? These can be dangerous! lol! Thanks for sharing this!
could I use a substitute for the egg?
I’ve not tried it with a flax egg, but I think it could work.
Can almond or coconut flour be used instead of gluten free… I have both and hate to keep buying all different types of flour. ??