Gluten-Free Zucchini Fritters Even Those Zucchini-Haters will Love!
Did you know that Zucchini, the lovely summer squash, can actually be considered a Super Food?
There are so many good reasons to eat them, but here are just a few of the Health Benefits of Zucchini:
- They provide many Essential Nutrients like Vitamins B1 and B6, Vitamin C, Magnesium, Niacin, Copper, Zinc, Phosphorus, Proteins, Riboflavin, Calcium, Vitamin A, Fiber, Tryptophan, Folate and, Vitamin K
- They can aid in Digestion and help keep the colon healthy – due to fiber and high magnesium content present
- They can Boost the Immune System and are associated with Cancer Prevention
- They are very Low in Calories and Nutrient Dense
- They can help Prevent Tooth Decay and Aid in Strengthening Tooth Enamel
- They can help to Reduce Cholesterol, because of the high levels of nutrients and fiber
- Their high water content make them beneficial for Body Detoxification and Hydration
- They have Anti-Inflammatory Properties because of their high vitamin and mineral content, making them an excellent remedy against various anti-inflammatory disorders such as rheumatoid arthritis, osteoarthritis, and asthma.
There are so many ways to prepare them quickly and simply.
You can roast them in the oven with just a drizzle of oil and some seasoning, you can do a quick steam on the stovetop, or you can even make Zucchini Noodles with them for a healthy “pasta” option.
But here is one of my favorite ways to prepare them – as Zucchini Fritters!
And, incidentally, this is one of the few ways that my oldest son (who officially self-proclaimed himself a Zucchini-Hater long ago) eats zucchini without a single complaint and often devours more of them than anyone else!
Zucchini Fritters – Gluten Free
Easily adapted to be Dairy Free and Egg Free
- 2 Zucchini, medium sized
- 1 1/2 teaspoons Celtic Sea Salt
- 2 Shallots, finely minced
- 1 teaspoon dried Oregano
- 1/4 cup fresh Dill, chopped
- 1 Egg, beaten (For Egg Free Version: replace egg with 1 Tbsp Ground Flax Seeds and 3 Tablespoons water or rice milk and beat lightly until foamy)
- 1/2 cup Parmesan, grated (For Dairy Free Version: replace with grated Daiya Vegan Cheese or just omit all together)
- 1/3 cup Gluten Gree All Purpose Flour Blend (any gluten free flour will work just fine)
- 2 Tablespoons Olive Oil
1. Grate the zucchini into a colander in the sink. Add the sea salt and toss with the zucchini. Then let the colander sit in the sink while the salt helps to draw the moisture out for about ten minutes. Then squeeze any extra moisture out.
2. Place a paper towel in the bowl you will be mixing the remaining ingredients in and place the zucchini on top of the paper towel (in the bowl) to absorb any more moisture. After a couple of more minutes, remove the paper towel, then add: shallots, oregano, dill, egg (or egg replacer), Parmesan (or dairy replacement-or omit), and flour. Gently mix all of the ingredients together
3. Heat the olive oil in your pan and then drop spoonfuls of the mixture in to the heated oil (about a tablespoon or so each). Flatten each with a spatula, cook about 3-4 minutes per each side, until golden brown. Drain on paper towels and season with salt, to taste.
And here are some more wonderful and healthy ways to put those zucchini to use:
Gluten-Free and Vegan Zucchini Pancakes – from She Let Them Eat Cake
Balsamic Chicken With Vegetables – from Alisa Cooks
Shredded Vegetable Meatballs – from Daily Bites
Smoky Zucchini Dip – from Diet, Dessert, and Dogs
Fresh Zucchini Toss Salad – from Gluten Free Easily
Healthy Chocolate Zucchini Muffins – from Tasty Eats At Home
Zucchini Noodles With Shrimp and Goat Cheese – from Cara’s Cravings
Garden Fresh Zucchini Cookies – from Simply Sugar and Gluten Free
Kim Maes is the creator of the Cook It Allergy Free iPhone and iPad Apps, which customize recipes to meet multiple food allergy needs. She also writes the recipe blog Cook It Allergy Free, where she shares her passion for teaching others how easy and delicious it can be to eat whole, pure allergy-friendly meals that the entire family will enjoy. Kim went back to receive a Master’s Degree in Holistic Nutrition after her son and her husband were diagnosed with Celiac Disease and other food sensitivities.