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Gluten Free Zucchini and Feta Fritters Recipe

Updated on February 21, 2011

This is gluten free eating at its best – a recipe that delivers a better zucchini fritter than anything I’ve ever had using a conventional (wheat) recipe and that’s easy enough to whip up for dinner at the drop of a hat.

This is also another tried and true tested recipe given to me by my mom, a great cook and fearless celiac recipe experimenter – and she only gives me the best of the gluten free best. When she gives me a GF recipe to use in my own kitchen, I know it’s going to be better than any ‘regular’ recipe I’ve had and I’ll add it happily into my recipe rotation, even though I have no real need to eat wheat free myself.

Gluten Free Zucchini and Feta Fritters Recipe

· 2 medium zucchini shredded

· 1/2 tsp salt

· 2 eggs beaten

· 1/2 small onion chopped

· 3/4 cup feta cheese cut in cubes or just flake with hands

· 1/2 cup rice flour

· A little vegetable oil for frying

· Sour cream (for serving)

  1. After shredding the zucchini, toss it into a colander and sprinkle the salt over the top, and then let it drain away for about half an hour. This will get rid of some of the excess water in the zucchini, which will make for crunchier fritters on the back end.
  2. After half an hour or so transfer the zucchini to a mixing bowl. Crack and beat the eggs and then mix this into the zucchini along with the rice flour and the chopped onion.
  3. Once well mixed, gently add in the little chunks of feta and mix. You want to do this gently, because you want little bursts of feta in spots in the fritter, not a uniform fetaness’ to the whole thing…so don’t smoosh it to roughly!
  4. Heat a little oil over medium in your fry pan and when hot, add as many fritters as will fit in your pan without crowding – I think little fritters, about 1 Tbls of batter each, makes the tastiest and easiest to handle fritters, but you can do whatever size you like.
  5. Fry for a couple of minutes, and once browned, flip and repeat on the remaining side. Repeat with remaining batter until finished, keeping fritters warm in a low oven if desired.

    Serve warm with sour cream.

These can be reheated later if you wish. I like them reheated for breakfast with bacon and eggs.


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    • profile image


      6 years ago

      For those of us who's gardens do not produce "medium" zucchini, how many cups of shredded zucchini do you think you are using? Otherwise, this is a great recipe, the kids absolutely love it!

    • RTalloni profile image


      7 years ago from the short journey

      Sounds like a must-try recipe!


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