Gluten-Free Zucchini Fritters Even Those Zucchini-Haters will Love!

Health Benefits of Zucchini

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

INGREDIENTS:

  • 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

DIRECTIONS:

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.

 

20 Responses to Gluten-Free Zucchini Fritters Even Those Zucchini-Haters will Love!

  • Oooh, how I love your zucchini fritters, Kim!! I need to make them again for sure. It’s wonderful to read all the health benefits of zucchini because I’ve been eating them a lot lately. Earlier this week, I added them to Kalyn’s egg muffins and then they were a key ingredient in my shrimp cakes (both the successful and crumbly versions). I’ve even added zucchini to smoothies and we all know how much they can add to baked goods. One of my support group members dehydrated them into chips for our picnic on Sunday. It took her eight zucchini to make one small bowl of chips though. Stacy of Paleo Parents wisely advised doing the dehydration route at the end of the season when one has a glut of them. :-)

    Shirley

    [Reply]

    Kim Maes Reply:

    @Shirley @ gfe, Well, Shirley, now you have me even more excited about these Shrimp Cakes!! And I have to say that i have yet to add zucchini to my smoothies yet! That is a new one for me! But I have tried them as zucchini chips in my dehydrator. I really liked them that way! ;)

    [Reply]

  • Tracey says:

    Thanks for this great idea! I’ll pick some up at the shop this afternoon and try out the recipe. It sounds like something my kids might eat and enjoy!

    [Reply]

    Kim Maes Reply:

    @Tracey, you will have to report back and let me know if your kids like them, Tracey!! ;)

    [Reply]

  • Ricki says:

    This is one zucchini dish I just have to try–I’m not a huge zucchini fan, so anything I can do to make it more palatable sounds good to me!

    [Reply]

    Kim Maes Reply:

    @Ricki, I must say that I am not a complete die-hard fan of them either, Ricki (must be where my son gets it, LOL). But this is one way that I have no problem eating them. ;)

    [Reply]

  • Alisa says:

    Amazing recipe Kim and always fun health info to boot!

    [Reply]

    Kim Maes Reply:

    @Alisa, I figure that at least if you know there are a few healthy reasons to eat it, then you may be just a little more inspired to try it. ;)

    [Reply]

  • Oh Kim, these look amazing! You know I’m a zucchini lover and these are a must make!

    [Reply]

    Kim Maes Reply:

    @Sarena (The Non-Dairy Queen), Thanks!! They are really so simple to throw together and a great way to use up a bunch of zucchini! :)

    [Reply]

  • Deanna says:

    Oooo – I can’t eat yours as-is (no cheese, no fake cheese, no flour). But, I’m thinking I could substitute some pumpkin seed flour and make a version of these. Yay!

    [Reply]

    Kim Maes Reply:

    @Deanna, haha! For sure! And I think Pumpkin Seed Flour is a brilliant idea for these! I have used almond flour in them many times so the pumpkin seed flour would likely work just the same! :)

    [Reply]

  • those look so delicious! i love zucchini! i always make zucchini chips as a snack in the afternoon! thanks for sharing!

    [Reply]

    Kim Maes Reply:

    @Caralyn @ glutenfreehappytummy, Thanks! Zucchini chips are fun to make as well! I have done them in the dehydrator and everyone seems to enjoy them here! :)

    [Reply]

  • Maggie Savage says:

    Can’t wait to make these when our zucchinis are ready! Yum!

    [Reply]

    Kim Maes Reply:

    @Maggie Savage, cannot wait to hear how your zucchini crop does! These are super easy to make egg-free. I have made them that way plenty of times. If your zucchini plants do well you are going to be trying to find every recipe under the sun to use them all up. That is what we did last year! LOL

    [Reply]

  • Great to read that list of the benefits of zucchini. As a zucchini lover, I am always looking for a new way to play with it. Thanks or a wonderful new recipe.

    [Reply]

    Kim Maes Reply:

    @Megan@BlueStarVermont.com, So glad there are so many zucchini lovers here! Hope you enjoy the fritters! ;)

    [Reply]

  • Alta says:

    Definitely need to bookmark these for when my zucchini plants are thriving (crossing fingers that they do!) Although since the rest of the state is already full of zucchini, I might be able to go ahead and get started. :) Thanks for including my chocolate zucchini muffins!

    [Reply]

  • What a fabulous (and tasty) way to use up those summer zucchini!

    [Reply]

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