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    Home » Recipes » Breakfast

    ZUCCHINI AND POTATO FRITTERS (Gluten-Free)

    4 February 2023 by alicia gonzalez tome 1 Comment

    Jump to Recipe·Print Recipe

    These healthy zucchini and potato fritters are made with grated zucchini, potato, egg, chickpea flour, garlic and herbs! Pan fried with a drizzle of olive oil, for a crispy texture on the outside, and soft on the inside.

    Zucchini and potato fritters stacked (Gluten-free)

    Fritters are super quick & easy to make, perfect for breakfast, brunch, appetizer or as a side dish! Plus kids love them! 😊

    These zucchini potato fritters, are very similar to my potato fritters. For more fritters inspo, you might also want to try these sweet potato hash browns, or these vegan broccoli fritters.

    Jump to:
    • Ingredients
    • How to make zucchini potato fritters
    • Substitutions
    • What pairs well with zucchini fritters
    • Equipment
    • Storage
    • Top tips to make the best fritters!
    • FAQ
    • Related
    • ZUCCHINI AND POTATO FRITTERS (Gluten-Free)
    • See what other people think about this recipe!

    Ingredients

    Zucchini and potato fritters ingredients on bowls
    • Grated zucchini
    • Grated potato
    • Chickpea flour
    • Fresh parsley chopped
    • Purple onion finely diced
    • Salt
    • Ground pepper
    • Garlic clove grated
    • Organic egg

    See recipe card for quantities.

    How to make zucchini potato fritters

    Making these gluten-free zucchini potato fritters is very quick & easy.

    Squeeze the water out of the zucchini and potato using a gauze or milk bag

    Start by squeezing out the excess of water from the grated zucchini and potato. This step is super important!! It will ensure your fritters hold well together. Use a milk bag, clean tea towel or a large gauze to do this process. Put the grated zucchini in the gauze and squeeze until there’s no more water coming out. Repeat the process with the grated potato.

    Combine all the ingredients in a large mixing bowl

    Make the fritters mix: combine all the ingredients in a large mixing bowl, and mix well to combine.

    Form the fritters with a spoon on the pan

    Pan fry the fritters: add a drizzle of olive oil to a pan on medium-high heat. Form the fritters with a tablespoon. Press each fritter with a spatula to compress. Cook for approx. 5 minutes.

    Flip the fritters and pan fry for another 5 minutes

    Cook on the other side: add a drizzle of olive oil on top of the fritters. Flip each fritter using a spatula, press down to compress, and cook for another 5 minutes.

    How do you make fritters crispy?

    You can make fritters more or less crispy playing around with the amount of olive oil that you use. I find that a small drizzle makes them crispy without being too greasy.

    Substitutions

    • Other flour - These zucchini and potato fritters are made with chickpea flour. You could use tapioca flour or buckwheat flour instead. Tapioca flour is a great option to bind the ingredients together very well.
    • Add other veggies - like sweet potatoes or broccoli finely chopped.

    What pairs well with zucchini fritters

    These fritters are perfect for a fancy breakfast or brunch. Here are some toppings suggestions:

    • Sliced or mashed avocado
    • Wilted spinach
    • Coconut yogurt sauce
    • Poached eggs – learn how to make a perfect poached egg with this easy step-by-step tutorial.
    • Bacon
    • Sprouts
    Stack of zucchini and potato fritters (Gluten-free) with wilted spinach and tomato

    Equipment

    All you need to make these zucchini and potato fritters is...

    • Grater
    • Milk bag or gauze
    • Large mixing bowl
    • Cup, tablespoon and teaspoon measurer
    • Non-stick pan

    Storage

    Store the leftover fritters in an airtight container for up to 4-5 days. Reheat them in the microwave or in a pan to get the crispy texture back!

    If you have leftover fritter mix uncooked, you can also store it in an airtight container in the fridge for up to 4-5 days.

    Top tips to make the best fritters!

    Squeeze out the excess of water from the grated zucchini and potato. This step is super important!! It will ensure your fritters hold well together. Use a milk bag, clean tea towel or a large gauze to do this process.

    Cook on medium-high to make sure they are nice and soft on the inside and crispy on the outside.

    You can make these fritters more or less crispy playing around with the amount of olive oil that you use. I find that a small drizzle makes them crispy without being too greasy.

    Stack of zucchini and potato fritters (Gluten-free) with a cut in the middle

    FAQ

    Why are my fritters soggy?

    This is most likely because you haven't squeezed out the excess of water of the grated zucchini and potato. Use a milk bag, large gauze or clean tea towel, to squeeze out all the water before you combine the grated zucchini and potato with the rest of the ingredients.

    Why are my fritters not crispy?

    It can be because you haven't squeezed out the excess of water or the potato, OR because you're not using enough olive oil to pan fry them.

    Do you put egg in fritters?

    YES! Egg helps bind all the ingredients together in fritters.

    What is the best oil to cook fritters in?

    Extra virgin olive oil, or coconut oil.

    Related

    Looking for other recipes like this? Try these:

    • Potato fritters (gluten-free) stacked with spinach, avocado and poached egg square
      POTATO FRITTERS (Gluten-Free)
    • vegan broccoli fritters stacked
      VEGAN BROCCOLI FRITTERS
    • Easy sweet potato hash browns
      EASY SWEET POTATO HASH BROWNS
    • Dairy free vegetarian frittata with coconut cream
      Dairy-Free Vegetarian Frittata

    LOVE THIS RECIPE? LET’S STAY CONNECTED!

    If you like this recipe please leave me a comment below, share it on Pinterest, tag me on Instagram, and follow me on socials! Instagram @bitesinthewild and Pinterest @bitesinthewild. This way you can stay up-to-date with my latest recipes and tips!

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    Zucchini and potato fritters stacked (Gluten-free)

    ZUCCHINI AND POTATO FRITTERS (Gluten-Free)

    ★★★★★ 5 from 1 reviews
    • Author: alicia gonzalez tome
    • Prep Time: 10 minutes
    • Cook Time: 20 minutes
    • Total Time: 30 minutes
    • Yield: 8 servings 1x
    • Category: Breakfast, side dish, appetizer
    • Cuisine: Australian
    • Diet: Gluten Free
    Pin Recipe
    Print Recipe

    Description

    These healthy zucchini and potato fritters are made with grated zucchini and potato, egg, chickpea flour, garlic and herbs! Pan fried with a drizzle of olive oil, for a crispy texture on the outside, and soft on the inside.


    Ingredients

    Scale

    1 cup of grated zucchini (after squeezing out the water) - approx. 1 large zucchini

    1 cup of grated potato (after squeezing out the water)

    3 tbsp of chickpea flour

    1 tbsp of fresh parsley chopped

    ⅛ cup of purple onion finely diced

    ½ tsp of salt

    ¼ tsp of ground pepper

    1 small garlic clove grated (approx. ⅛ tsp)

    1 large organic egg


    Instructions

    1. Start by squeezing out the excess of water from the grated potato. This step is super important!! It will ensure your fritters hold well together. Use a milk bag or a large gauze to do this process. Put the grated potato inside, and squeeze hard until there’s no more water coming out.
    2. Make the fritters mix: combine all the ingredients in a large mixing bowl, and mix well to combine.
    3. Pan fry the fritters: add a drizzle of olive oil to a pan on medium-high heat. Form the fritters with a tablespoon. Press each fritter with a spatula to compress. Cook for approx. 5 minutes.
    4. Cook on the other side: add a drizzle of olive oil on top of the fritters. Flip each fritter using a spatula, press down to compress, and cook for another 5 minutes.

    Notes

    Squeeze out the excess of water from the grated zucchini and potato. This step is super important!! It will ensure your fritters hold well together. Use a milk bag, clean tea towel or a large gauze to do this process.

    Cook on medium-high to make sure they are nice and soft on the inside and crispy on the outside.

    You can make these fritters more or less crispy playing around with the amount of olive oil that you use. I find that a small drizzle makes them crispy without being too greasy.

    Keywords: zucchini and potato fritters, potato zucchini fritters, zucchini potato fritters, gluten free zucchini potato fritters

    Did you make this recipe?

    Share a photo and tag me @bitesinthewild — I can't wait to see what you've made!

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Amy

      at

      I made this recipe the other day for my family and everyone loved it! Usually I struggle to feed veggies to my kids, but they loved these fritters! They're easy to make and
      I love the fact they're pan fried and not deep fried.

      ★★★★★

      Reply

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    Welcome to Bites In The Wild!! 😊 In this blog you will discover easy, delicious and healthy gluten-free & dairy-free recipes, and lots of low-carb options too! I'm originally from Spain, so expect a lot of Mediterranean and Spanish recipes as well.

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