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!
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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Notes
Substituting bisquick
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.
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.