Some recipes stick around for a reason, and these gluten free zucchini fritters have been on our family table for over 50 years. Crispy parmesan zucchini pancakes, made with just four simple ingredients, are the kind of easy savory snack or side that never gets old (even after 5 decades!) Serve with sour cream, applesauce, or butter and watch your own family make them disappear.
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Seriously, the Best Gluten-Free Zucchini Fritter Recipe
Once mid-summer rolls around, my kitchen has one sole purpose – find ways to use up an overwhelming supply of fresh garden zucchini. I’m sure that was the reason why my mom made zucchini pancakes non-stop in the summer. We couldn’t get enough (still can’t), so of course modifying the recipe into classic gluten-free zucchini fritters was a no brainer.
Growing up my mom always made hers with Bisquick and we served them similar to potato pancakes, with sour cream and applesauce. Since I wanted to turn her vintage recipe into a GF fritter I could add to my easy gluten-free sides collection, I experimented with making them a couple different ways.
When recreating another of mom’s old school recipes, cheesy tomato pie with Bisquick crust, I tried out using both a GF baking mix, similar to Bisquick, and no baking mix, only flour. I prefer to keep things simple, without having to buy speciality ingredients. That is why my crispy gluten free zucchini fries don’t use breadcrumbs, and why I wanted to give another easy option for zucchini cakes.
Below I go over your ingredient options to make the best veggie fritters. I’m telling you, they are just as good as the ones I grew up on and my kids now do the same “happy dance” when zucchini pancakes are served!
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Ingredient Tid Bits
- Fresh zucchini – Use 1-2 medium, enough to yield 3 cups grated. I usually make this recipe when I have a large zucchini to use up. However, you may want to scrape out the seeds to eliminate some of the water.
- Parmesan cheese – This is what makes the recipe so good – grated parmesan! It makes up a lot of the dry ingredients, so I don’t have a dairy-free sub for this. Sorry!
- 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. However, in the recipe card below I also share how to use GF all-purpose flour with some other simple kitchen ingredients.
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Beat eggs and add dry ingredients
This recipe is quick and easy – not a lot to it! In a large bowl, whisk the eggs then stir in the parmesan cheese and gluten-free baking mix. If you are using GF flour, add this along with the baking powder and salt.
Time for the zucchini and cook
Stir in the zucchini. The mixture should be thicker to dollop on a buttered griddle and pan fry the fritters, similar to pancakes.
However, as the mixture sits during cooking the zucchini releases more moisture and the batter will thin. I usually just let it ride. Towards the end of cooking, it will be more like a zucchini pancake.
The more butter you add to the cooking pan, the crispier they will be. Spread the batter out and let it cook for 2-3 minutes, flip, and cook for 2-3 minutes more. Enjoy!
Anything Else I Need To Know?
Using a box grater, instead of a food processor grater disc, releases less water from the zucchini. This helps the batter stay thicker so it’s more of a fritter consistency than pancake.
As you are cooking these the batter thins because of the zucchini’s moisture. You can just go with it – it still tastes great, they are more like a pancake. Or, add a couple more tablespoons of GF flour to thicken the mixture.
GF veggie fritters are great for some mix-ins. Try grated onion, cooked, crumbled bacon, green onions, feta, other cheeses, like mozzarella or cheddar, and fresh herbs. It’s a tasty pancake canvas!
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Easiest Gluten-Free Zucchini Fritters (4 Ingredient)
Ingredients
- 3 large eggs
- ⅔ cup gluten-free baking & pancake mix , see recipe notes for options
- ½ cup grated parmesan
- 3 cups grated zucchini, about 2 medium
- butter, for greasing
- For serving: (optional) sour cream, applesauce, marinara, or butter
Equipment
Instructions
- 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.3 large eggs, ⅔ cup gluten-free baking & pancake mix , ½ cup grated parmesan, 3 cups grated zucchini
- 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.
Notes
Gluten-Free Baking Mix Options
You may use any gluten-free baking & pancake mix, such as Bob’s Red Mill, King Arthur, Gluten-Free Bisquick, or Pamela’s Baking Mix. Using gluten-free all-purpose flour – 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.Freezing and Reheating
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.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
I had a feeling making these with dairy free cheese wouldn’t translate well… and I was right. The “follow your heart” brand grated Parmesan does not have enough flavor or the right texture for these pancakes/fritters. I would’ve loved some more progress pictures because I felt completely unsure of what my batter should look like before putting on the griddle – my first batch was seriously lacking baking mix and an extra egg – I used 3 zucchini for 4 cups and was having to modify the recipe accordingly. After amending, they turned out better but sadly, I won’t make these again dairy free. I also added salt and a little pepper – again, maybe it was needed because I didn’t have a true Parmesan.
Hi Krisyen,
Thanks for the notes. I reread over the post to see if I added anything about vegan cheese, and I didn’t come across anything, so I’m glad you added your notes about it. I do have a batter process pic in the post itself. Is there something else you would like to find it more helpful? I’d happy to hear feedback like this!
Best,
Melissa
Do you recommend squeezing the liquid out of the zucchini after grating it?
Hi Elaine,
I never do, but if you want to blot it slightly before adding it, I think that would only help!
Best,
Melissa
Bisquick is not gluten free. The first ingredient is wheat.
Hi Linda,
I apologize the recipe was unclear for you. I link in the recipe and on the post the gluten free mix I always use for the recipe, Pamela’s Gluten Free Baking Mix. I included the regular Bisquick in the recipe card so people who don’t need to eat gluten free can still make the recipe. The blog post explains how it was adapted from the recipe my mom always made growing up (pre-gluten free days 🤗). I hope you won’t be deterred by this and give it a try because I promise it’s a 5 star recipe!
Take care and thanks for writing!
Melissa
The pictures look so good. I think I missed it but what did you use for topping?
Thanks! I always put applesauce and sour cream on mine.