Gluten-Free Zucchini Fritters
These zucchini fritters are crisp around the edges, tender in the middle, and packed with fresh zucchini and herbs. They’re easy enough for a weekday breakfast, freeze well for meal prep, and are delicious topped with my avocado gremolata, which adds bright lemon, parsley, and garlic flavors.
I developed this zucchini fritters recipe when our local CSA left me with more zucchini than I knew what to do with. I wish I’d tried them years earlier—they’re simple to make, naturally gluten-free, and always disappear quickly.
These fritters are dairy-free, but if you tolerate dairy, a light shaving of Parmigiano-Reggiano melted on top is wonderful.
Nutrition Note
These zucchini fritters are a nutritious, savory alternative to pancakes. Zucchini provides fiber, vitamin C, and antioxidants, while eggs contribute high-quality protein. Ground flaxseeds add fiber and plant-based omega-3 fats, and almond flour is a good source of vitamin E and heart-healthy unsaturated fats.
Related
If your garden is overflowing with zucchini, my Shredded Zucchini Frittata is another easy gluten-free, dairy-free recipe that’s great for using it up this summer.
Ingredients
- ZUCCHINI – No need to peel them—leave the skins on for extra nutrients and color.
- EGGS – Hold everything together while adding protein.
- SHALLOT – For savory flavor. Half of a small yellow onion works, too.
- GLUTEN-FREE FLOUR – I like combining equal parts almond flour with gluten-free 1:1 baking flour for a deep golden-brown finish.
- GROUND FLAX – Helps bind the batter while adding fiber.
- DRIED BASIL – Gives these fritters a sweet, earthy flavor. Dried summer savory is also lovely.
- AVOCADO OIL – Its high smoke point and neutral flavor make it the best choice for pan-frying zucchini fritters.
- ITALIAN GREMOLATA (OPTIONAL) – My avocado variation yields a creamy texture that’s easy to spread on the fritters.
How to Make Zucchini Fritters
These fritters come together in about 30 minutes. The biggest secret is removing as much moisture from the zucchini as possible before mixing the batter.
After grating the zucchini, sprinkle it with a little salt and let it rest for about 10 minutes. Then squeeze out as much liquid as you can using your hands or a fine-mesh kitchen strainer. Drier zucchini yields crispier fritters.
Mix the zucchini with the remaining ingredients until a thick batter forms. If it looks too wet to hold its shape, stir in another tablespoon of gluten-free flour.
Cook the fritters in a large, lightly oiled skillet over medium-low heat until they’re deeply golden on both sides. Work in batches if needed, so they have plenty of room to brown without touching.
Serve warm as is, or top with your favorite sauce and add a few slices of crispy turkey bacon for extra protein.
Recipe Tips
- Remove as much moisture as possible from the grated zucchini.
- Don’t overcrowd the pan.
- Use medium-low to medium heat so the almond flour doesn’t burn.
- Let the fritters cook until the edges are golden brown before flipping. They may fall apart if flipped too soon.
- Freeze the fritters in a single layer before stacking between sheets of parchment paper to prevent sticking.
Enjoy These Gluten-Free Zucchini Fritters
Whether you’re making them for breakfast or brunch, these gluten-free zucchini fritters are a delicious way to use fresh zucchini all summer.
They also make a delicious light lunch when served with a simple green salad.
More Egg Breakfast Ideas
FAQS
Absolutely. Yellow summer squash works just as well for fritters.
There was likely too much moisture left in the zucchini. Make sure to sprinkle with salt (to draw out excess moisture) and let it sit for 10 minutes before squeezing out the water.
Yes! These are perfect to make in batches. You can refrigerate the cooked fritters for up to 4 days. Reheat them in a skillet or a warm oven.
Yes—these fritters freeze really well! Freeze them in a single layer before transferring to a freezer-safe bag or silicone pouch, or stack them between pieces of parchment so they don’t stick together.
🥒 Let me know how your zucchini fritters turned out in the comments below!
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Gluten-Free Zucchini Fritters
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: (6) 4-5-inch fritters
- Category: Breakfast
- Method: Pan Fry
- Cuisine: American, Mediterranean
- Diet: Dairy-Free, Gluten-Free, Keto, Low-Carb, Vegetarian
Description
Crispy on the outside and tender on the inside, these gluten-free zucchini fritters are a simple, healthy way to enjoy fresh summer zucchini. Made with almond flour, ground flaxseed, and herbs, they’re perfect for breakfast or brunch—especially with a spoonful of avocado gremolata on top.
Ingredients
2 medium zucchini (about 7″ long), finely grated
1/4 teaspoon mineral salt, plus a pinch
2 eggs, whisked
1 medium shallot, finely chopped
1 heaping tablespoon almond flour
1 heaping tablespoon gluten-free 1:1 baking flour
1 heaping tablespoon ground flaxseed
1 teaspoon dried basil
6–10 spins fresh pepper
1–2 tablespoons avocado oil
Optional:
Italian Gremolata for toppingInstructions
Prep the Zucchini: Using the small side of a box grater or the shredding attachment on a food processor, grate the zucchini. Add it to a small mixing bowl with a pinch of salt and let it sit for 10 minutes to release excess water while you make the batter.
Make the Batter: Whisk the eggs, shallot, almond flour, gluten-free flour, ground flaxseed, dried basil, ¼ teaspoon salt, and pepper in a small bowl and set aside.
Drain the Zucchini: Using your hands or a fine-mesh strainer, squeeze as much excess water as possible from the zucchini before returning it to the bowl.
Combine: Pour the egg mixture over the drained zucchini and stir until a thick batter forms. If it looks too wet to hold its shape, add another tablespoon of gluten-free flour.
Cook the Fritters: Heat 1 tablespoon of avocado oil in a large skillet on medium-low heat. Pour scant ¼ cup scoops of the batter into the pan, gently flattening each scoop with the back of the measuring cup. Cook for 6–7 minutes total, flipping halfway, until both sides are golden brown. Depending on the size of your pan, you may need to cook in batches. Keep cooked fritters warm.
Plate and Serve: If desired, top each fritter with avocado gremolata and serve warm with a side of crispy turkey bacon or a simple green salad.
Storage: Refrigerate leftover fritters in an airtight glass container for up to 3 days or freeze for up to 3 months. Reheat in a skillet until warmed through.
Notes
The drier the zucchini, the crispier the fritters.
Cook in batches to avoid overcrowding the pan.
Use medium-low to medium heat to prevent burning.
Be patient before flipping to help the fritters hold their shape.
