One day, as I was shredding potatoes for hash browns, I had an epiphany. A little one, but an epiphany nonetheless. I realized I needed to squeeze all the excess water out of the potatoes before cooking them. Now, based on what I see on the Internets, *everybody* already knew this somehow. I guessed I missed a memo.
So, putting two and two together — never let it be said that I don’t catch on quickly — I realized I needed to do the same thing for zucchini when making fritters. It is fascinating to discover how much liquid is in a zucchini. And making fritters is a tasty way to make zucchini interesting again. Seriously…it’s been coming on strong all summer, and I don’t think there’s an end in sight!
If you make too many fritters, you can freeze and reheat in the oven. If you’re looking for a party appetizer, make smaller fritters. The best part of this recipe? Nobody will ever know they’re gluten-free. I love delicious recipes that showcase GF-specific ingredients — the lack of gluten doesn’t mean a lack of flavor.
When researching this recipe, I discovered a few recipes featuring freshly grated Parmesan cheese, and one that used feta. I think cheese is always a good idea! Now, given my druthers, I’d go with the feta (and skip any additional salt), but it’s always good to have options. Also, you can make the dipping sauce however you like. I use Greek yogurt all the time, so naturally gravitate in that direction.
By August 4, 2013Published:
- Yield: 4 - 6 Servings
- Prep: 30 mins
- Cook: 15 mins
- Ready In: 45 mins
Using all-purpose gluten-free flour plus baking powder gives this recipe body and lift. Make a large batch and freeze the extras for future meals!
- 2 large zucchini unpeeled and shredded (use your food processor or box grater)
- 1 medium onion shredded
- 1 medium potato peeled and shredded
- 1 teaspoon salt
- 2 cloves garlic minced
- 2 eggs beaten
- 1/2 cup gluten-free all-purpose flour
- 1/2 teaspoon baking powder
- freshly ground black pepper
- salt if needed
- 1/4 cup canola or olive oil or as needed
- 1/2 cup Greek yogurt
- Sriracha to taste
- Mix the shredded zucchini, onion, potato, and salt in a large bowl, then transfer to a colander over a bowl. Set aside for about 20 minutes.
- Pour the vegetable mixture onto a large, clean dishtowel or section of cheesecloth (something I never seem to have around the house). Fold up the edges and squeeze out as much moisture as possible. Go ahead...squeeze a bit more. You want this to be as dry as possible. Okay, one more squeeze. Now put back into your large bowl.
- Mix the garlic, eggs, flour, baking powder, and black pepper together in a bowl. Whisk together until smooth. Taste your veggies -- do they need a bit more salt (you lost quite a bit when squeezing out your liquid). Pour the egg mixture into the vegetable mix.
- Preheat your oven to 200 degrees.
- Heat approximately 2 tablespoons oil the oil in a large skillet until shimmering. Scoop approximately 3 - 4 tablespoons of the zucchini mixture into the pan (this is maybe a 1/4 cup of zucchini), filling but not crowding. Flatten to a patty. Fry until golden brown on one side, probably no more than five minutes. The patty should be firm. Flip and fry on the other side, approximately 3 more minutes.
- Add more oil if necessary and repeat the frying process for the remaining fritters.
- Drain the cooked zucchini fritters on a paper-towel lined platter, then transfer to a baking sheet in the oven. Keep warm until ready to serve. For serving, mix the Greek yogurt or sour cream with Sriracha, and serve on the side.