Make gluten-free parmesan zucchini fritters for a savory snack or side dish using only four simple ingredients! Although zucchini pancakes are healthy and low-calorie, they taste anything but, and are a hit with kids!
Once mid-summer rolls around, my kitchen has one sole purpose – find ways to use up an overwhelming supply of zucchini! Fresh zucchini becomes nightly sides dishes, like zucchini fries or lemon garlic zucchini saute, baked into treats, such as gluten-free zucchini cake or almond flour zucchini bread, or used in many other gluten-free zucchini recipes.
I come back again and again to this parmesan zucchini fritters recipe because the whole family enjoys them, they are freezer-friendly, and most importantly – the use up a ton of grated zucchini!
- Fresh zucchini – Use 1-2 medium, enough to yield 3 cups grated. If you have a large zucchini, you may want to scrape out the seeds before grating.
- Parmesan cheese – I typically use the pre-grated store-bought to make this recipe quickly.
- Eggs – Acts as a binder for the ingredients
- Gluten-free “Bisquick” Baking & Pancake Mix – I typically use Pamela’s Baking & Pancake Mix, but there are a variety of options that would work, such as gluten-free Bisquick, King Arthur all-purpose gluten-free baking mix, or Keto / almond flour baking mixes.
how to make gluten-free zucchini fritters
(Note: This is a step-by-step tutorial with pictures. For more specific instructions, along with ingredient amounts, see the recipe card at the bottom of the post.)
- First grate the zucchini. Since a lot of zucchini is need for this recipe, I find using a food processor makes this step a breeze!
- Whisk together the eggs then stir in the parmesan cheese and gluten-free baking mix.
- Stir in the zucchini.
- Preheat griddle or non-stick skillet over medium heat. Swipe butter on the griddle and then drop the batter on the hot pan. Cook for 2-3 minutes, flip, and cook 2-3 minutes more, or until golden.
FREQUENTLY ASKED QUESTIONS
You can always use a box cheese grater, but if you have a food processor with a grater disc, this gets the job down quickly!
Yes. You may use any gluten-free baking & pancake mix, such as Simple Mills, King Arthur, or Pamela’s.
To substitute gluten-free all-purpose flour instead of baking mix, add 2/3 cup gluten-free flour, 1 teaspoon baking powder, 1/8 teaspoon salt, and 2 teaspoons oil to the zucchini, eggs, and parmesan cheese. Please note, when using all-purpose flour you may need to add an extra egg because the batter will be thicker.
If you do not need a gluten-free recipe, regular Bisquick may be substituted.
The batter will get slightly thinner as it sits due to the water being released from the zucchini. If it becomes too thin as they are being cooked, add 1-2 tablespoons gluten-free flour or Bisquick.
If you use all-purpose gluten free four (see above) or a baking mix besides Pamela’s, the batter may be thicker. Use an additional egg to offset this.
Try spreading on sour cream, applesauce (like latkes!), dipped in warm marinara, or with butter.
Yes, and this is another reason I love this recipe! When I have a lot of zucchini I need to use up, I double or triple the recipe and freeze what we don’t eat.
Make sure they are completely cooled (otherwise they will steam and cause ice crystals to form on them). To freeze, lay the fritters flat in a freezer ziplock bag. Freeze up to 3 months.
To reheat, set them out on the counter for 30 minutes or microwave at 50% power for 2 minutes. After they are almost completely thawed, you can crisp them back up by heating in non-stick skillet or warm in toaster oven.
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Gluten-Free Parmesan Zucchini Fritters
- 3 eggs
- ⅔ cup gluten-free baking mix or Bisquick (I use Pamela's Gluten-Free Baking & Pancake Mix)
- ½ cup grated parmesan
- 3 cups grated zucchini, about 2 medium
- butter for greasing
- (optional) For serving: sour cream, applesauce, marinara, butter
- In a large bowl whisk the eggs. Stir in the baking mix and parmesan until no lumps remain. Stir in the zucchini until well combined.
- Preheat the griddle or non-stick skillet over medium heat. Swipe the butter on the griddle. Drop about 3 tablespoons batter for each pancake on the hot pan. If necessary, use the back of a spoon to spread the batter slightly.
- Cook for 2-3 minutes, flip, and cook 2-3 minutes more, or until golden. Serve immediately with optional sour cream, applesauce, marinara, or butter.
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