Gluten-Free Zucchini Fritters

These gluten-free zucchini fritters are crispy on the outside, tender in the middle, and ready in under 30 minutes. I make them as a side dish all summer when zucchini is piling up, and they pair well with just about any protein.

The key is squeezing the moisture out of the zucchini before mixing the batter. Skip that step and they’ll steam instead of crisp. You can pan fry, bake, or air fry them.

Why You’ll Love this Recipe

• Works three ways. Pan fry for the crispiest result, or bake or air fry if you’d rather skip the stovetop. All three options are in the recipe.
• Ready in 30 minutes. That includes the 15-minute rest for the zucchini to release moisture. The actual cook time is fast.
• Pairs with everything. These work alongside chicken, fish, or steak without competing with whatever else is on the plate.

Searching for more gluten-free zucchini recipes? Gluten-Free Zucchini Muffins / Gluten-Free Zucchini Bread

Ingredients

Ingredient Notes

• Zucchini – You need 2 lbs of zucchini, which is about 4 medium zucchini. I don’t peel mine, because I like the texture from the skin. You’ll grate, salt, and squeeze these dry. This is the most important step for crispy fritters.
• Parmesan – Finely grated blends into the batter better than coarsely shredded. A microplane works well here.
• Gluten-Free Flour – I used Bob’s Red Mill 1-to-1 (blue bag). It binds the batter and gives the fritters structure.
• Cornstarch – Works with the flour to help the fritters crisp up in the pan.
• Green Onions – Adds fresh flavor without overpowering the zucchini. Slice thinly.

How to Squeeze Zucchini for Crispy Fritters

Salt the grated zucchini and let it sit for 15 minutes, then wrap it in a clean kitchen towel and squeeze hard over the sink. When you think you’ve squeezed enough, squeeze again. The zucchini should feel like damp paper shreds. If you can still press liquid out, keep going.

Recipe FAQs

Yes. Aged cheddar or feta both work well. Just use something flavorful and not too wet so the batter holds together. You can skip the cheese entirely too.

Yes. Spray the air fryer basket with oil, add the batter and flatten slightly with a spatula. Cook at 375°F for 12 to 14 minutes, flipping halfway through and spraying with oil as needed.

Yes. Place on a parchment-lined baking sheet, brush or spray with oil, and bake at 400°F for 20 to 25 minutes, flipping halfway. They won’t be quite as crispy as the stovetop version but they’ll still hold together and brown.

Expert Tips

• Squeeze harder than you think you need to. Most of the work in this recipe is in the moisture removal. The drier the zucchini, the crispier the fritter.
• Don’t crowd the pan. Cook 3 to 4 fritters at a time. Too many at once drops the oil temperature and they end up greasy instead of crispy.
• Wait to flip. The fritters are ready to flip when the edges look set and the bottom lifts cleanly from the pan, about 3 to 4 minutes. If they’re sticking, give them another minute.

Storage Instructions

These fritters taste best fresh from the skillet. But if you have leftovers:

• Refrigerator: Store cooled fritters in an airtight container for up to 3 days.
• Freezer: Freeze in a single layer on a baking sheet first, then transfer to a freezer bag or airtight container with parchment between layers for up to 2 months.
• Reheating: Bake at 375°F for 10 to 15 minutes or air fry at 375°F for 5 to 7 minutes until crispy again. A microwave will make them soft.

Serving Suggestions

I usually serve these straight from the skillet with a big spoonful of sour cream on the side, but Greek yogurt mixed with dill works just as well. For a full weeknight dinner, my gluten-free sheet pan sausage, green beans, and potatoes goes in the oven while the fritters cook on the stovetop so everything is ready at the same time.

In the summer I’ll make a batch alongside my gluten-free baked chicken kabobs or my gluten-free fried chicken for a dinner that feels like a real summer meal. They also make a solid brunch dish topped with a fried egg.