These healthy gluten-free zucchini fritters make an easy vegetarian main dish when summer squash are abundant. They get a falafel vibe from chickpea flour lightly spiced with cumin and coriander, all finished with an addictive garlicky yogurt sauce.
These savory little fritters were inspired by a trip to my cousin's family farm in Northern California. We stopped by after a long-weekend camping trip to find zucchini the size of baseball bats taking over the garden. My little cousins Audrey (age 4) and Keira (age 7) delighted in cradling the mega-squash like babies, the giant vegetable-fruits dwarfing their tiny frames.
Zucchini-abundant recipes were in order. In addition to gluten-free zucchini bread, I craved a simplified version of these zucchini chickpea veggie burgers that I shared a few years back – one that could be eaten on their own, sans burger bun. I made some changes to the original recipe and these gluten-free zucchini fritters were born.
Joelle and I both have made these every summer since. They make a not-boring gluten-free breakfast, and they're equally at home at brunch, lunch, or dinner. They can be made ahead of time if you like. I hope you'll love them too!
Ingredients
- These gluten-free zucchini fritters start with 2 whole pounds of zucchini or summer squash, which are interchangeable here. The zucchini get shredded on the large holes of a box grater. The shredder attachment of a food processor makes quick work of them should you be so lucky. (I had to excavate mine from the bottom kitchen cupboard – it was the first time I ever used it and it was totally worth it!)
- Minced shallot adds savory flavor
- Chickpea flour absorbs moisture and helps the cakes hold together
- Coriander and cumin spice the batter gently giving the fritters a falafel vibe
- Baking powder gives them lift
- Eggs hold the batter together. I tested a version with aquafaba in place of eggs for a vegan option, but it didn't work – the cakes never cooked through. I'm curious to try these with Just Egg and will update the post if I do.
- A little bit of ghee or other high-heat cooking oil cooks these fritters. Ghee has one of the highest smoke points of any cooking oil which is why I choose it for pan-frying recipes such as this. Ghee is butter that has been clarified and cooked until it tastes sweet and nutty. It adds a bit of umami flavor to these gluten-free zucchini fritters.
- Herbaceous garlic dill yogurt sauce makes the perfect accompaniment. And while not necessary, I like to top these with a confetti of chopped tomatoes, cucumbers, feta, herbs, olive oil, and Aleppo pepper to make the dish feel extra special.
How to Make Gluten-Free Zucchini Fritters
These fritters take about 50 minutes to make, start to finish, turning out about 20 small fritters, or 4-6 servings.
Healthy Zucchini Fritters Without Flour
These gluten-free zucchini fritters are made with chickpea flour, so they're also grain-free. They're dairy-free if you cook them in oil and use plant yogurt for the sauce. Top them with extra veggies and they make a perfectly nourishing lunch or dinner.
How to Serve
A hefty dose of herbed, garlicky Greek yogurt sauce makes an ideal topping for these fritters. TBH I could eat this yogurt sauce on anything from crackers to roasted veggies to latkes to the aforementioned zucchini burgers. It compliments these fritters perfectly.
If you're after a dairy-free option, swap in an unsweetened plant-based yogurt. I tested this with cashew yogurt and it was delicious (if looser) than the Greek yogurt version.
If you like, throw some cherry tomatoes and chopped cucumber on top of it all, drizzle with a thread of flavorful olive oil, feta, and a pinch of Aleppo pepper.
How do you like to use up excess zucchini? Let me know in the comments!
Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, YouTube, or Pinterest, purchase my award-winning gluten-free baking cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this gluten-free zucchini fritter recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.
Spiced Gluten-Free Zucchini Fritters
Print Recipe Pin RecipeIngredients
Fritters:
- 2 pounds (900 g, about 4-5 medium) zucchini or summer squash
- 2½ teaspoons fine sea salt, divided use
- 2 large eggs, lightly beaten
- ¼ cup finely chopped shallot (about 1 medium shallot)
- 1 cup (130 g) chickpea flour
- 2 teaspoons baking powder
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- ¼ teaspoon freshly ground black pepper
- Ghee, sunflower, or avocado oil, for frying
Topping Options:
- yogurt sauce
- chopped cherry tomatoes and/or cucumber
- crumbled feta or goat cheese
- flavorful olive oil
- lemon wedges
- Aleppo pepper
- dill and mint leaves
Instructions
Make the Fritters:
- Rinse and dry the zucchini. Trim the ends and grate them on the large holes of a box grater or with the shredder attachment of a food processor.
- Place the zucchini shreds in a large bowl and toss with 2 teaspoons of the salt. Let sit 15 minutes, then transfer to a large, clean kitchen towel and squeeze out as much of the liquid as you can.
- Put the shredded, dried out zucchini in a large bowl and stir in the eggs and shallot. Sift in the chickpea flour, baking powder, coriander, cumin, ½ teaspoon salt, and pepper. Stir until combined.
- Coat a wide skillet or griddle with a thin layer of ghee or oil and warm over medium heat until it shimmers. Drop ¼ - ⅓ cup scoops of batter into the oil and flatten slightly. I like to use a spring-loaded #24 ice cream scoop for uniform fritters.
- Cook the fritters over medium-low heat until golden on the bottom, 2-3 minutes. Gently flip and cook on the second side until golden and cooked through. 2-3 more minutes.
- Remove to a cooling rack while you cook the remaining zucchini cakes. When ready to serve, reheat the fritters in the skillet until hot.
Finish the Fritters:
- Place a large dollop of yogurt sauce on a plate, top with warm fritters, and sprinkle with tomatoes, cucumbers, feta, olive oil, lemon juice, flaky salt, Aleppo pepper, and herbs, if using. Serve right away.
Ice says
What a great way to use up all the zucchini that is in abundance. As always, your photos take my breath away.
Alanna says
Aw thanks so much friend!! <3
Emily says
Have you ever made these with a hot pepper included? I was just curious about how it would taste with a bit of hot and spicy mixed in!
Alanna says
I love that idea! Let me know if you give it a try. ;)
Sabrina says
I'm impressed! Great way to use up remaining summer squash, etc, especially since eating them "straight" is getting a little tiresome! Nice sauce too (I love dill)
Alanna says
Aw thank you! Please let me know if you try the recipe. :)
Sabrina says
Could you substitute white or whole wheat flour for the chickpea flour? I've seen charts with 1 cup white:3/4 cup chickpea, but maybe you tried a more successful variation?
Alanna says
That should work! I think 1 cup white or whole wheat flour weighs about the same as the cup called for here, so I would try a direct substitution. Maybe try a half batch and see how you like it. Let me know how it goes!
Didina says
A suggestion: if made with aquafaba, try covering the pan with a lid to cook them through. Works with pancakes.
Shannon Joyner says
Do you think these could be frozen?
Shannon Joyner says
Nevermind! I see someone already asked. :)
rebecca bush says
Really loved this recipe! I had guests who couldn't do dairy, so we made jalapeno lime hummus instead of the yogurt sauce and it was a hit. Also added feta to some of the fritters which really put them over the edge. Can't wait to try these again!
Alanna says
Those variations sound delicious! Thanks for sharing!
Carol says
Alanna........I thought the fritters were very good....I used scallions and added some grated parm.....I would make these again!! Thank you so much for a healthy recipe.
Alanna says
I'm so glad you liked them! Thanks a bunch for the note. If you feel inspired to give it a star rating as well, please do!
LYNETTE N RAAP says
I made 1/2 the recipe just to test... I'm pleased with the outcome. Added peeled diced red and orange peppers for color--- and some minced parsley. ALSO, I baked them on parchment paper greased with non flavored coconut oil and plan to reheat on a skillet for dinner tonight. Haven't tasted yet; I'm sure they will be good!
Rebecca S. says
Do you think these can be made ahead and frozen? I'm prepping some food for a friend who's about to give birth and I've had success with freezing potato pancakes on a sheet pan and separating by wax paper before they go into a sealed storage container. I was wondering if the same might work for these?
Alanna says
I think that would work perfectly! Let me know if you try it?
Lisa Fox says
I cooked these in goat butter, and used yellow summer squash. Amazing!!!
Alanna says
Yum!!!
Joelle says
These are so good! I swapped some fresh basil for the spices and mixed some avocado oil in with the ghee for frying. They were cooked through and tasted great. Husband and kid approved.
Alanna says
Awwww I'm so glad you, Brian, and the girls all liked them! Fresh basil sounds delicious. Did you use the egg or did you swap it out?
Teneisha says
OH. MY. GOD. These are so good! And the sauce, THE SAUCE!!!! I used an all in one gluten free flour because that's what I had - I bet its even better with chickpea flour.
Alanna says
Aw I'm so glad you loved the fritters and sauce! Agreed - I could put that sauce on anything and everything. :)
Eliana says
Could a different GF flour be used instead of chickpea? How about tapioca, coconut, or an all-purpose GF blend? Thank you in advance!
Alanna says
That's a great question! I think out of those, the GF AP blend would be the best bet. It's usually best to sub by weight if you can. Please let me know if you try!
Jess says
These were amazing!! Followed the recipe exactly except for frying in avocado oil. Really light and delicious. This is the second of your recipes that Iโve tried and theyโve both been a huge hit. Iโm a big fan! ๐
Alanna says
I'm so glad you loved these fritters! Thanks for trying my recipe and for the sweet note!
Claire says
I made these last night and they were quite tasty. No one in my family likes zucchini, so the fact that they were all gone by the end of dinner says something.
And, they were super easy and quick to make which was great because I needed to hand off the preparation to my daughter who executed them wonderfully.
Thanks for another winner!
Alanna Taylor-Tobin says
Aw thanks for trying my recipe Claire (& daughter). I'm so glad it was loved even by the zucchini haters in the family!
marion says
These turned out absolutely perfect ! Although i didn't have enough zucchini (i completed with leftover green bellpepper and corn). Will absolutely redo for sure ! Thank you for this recipe :D
Alanna Taylor-Tobin says
Mmm I can imagine what nice flavors and textures pepper and corn would add here. So glad it worked out well!
Anita says
These were fantastic! Will definitely be adding them to our summer zucchini menus! Thank you for always creating amazing gluten free recipes.
Alanna Taylor-Tobin says
Aw I'm so glad you liked them! One of my favorite summer recipes too :)
dona abramson says
I like to use a ricer to squeeze โ the dickensโ out of the shredded zucchini.. I donโt even know how I got one but itโs great for zucchini and potatoes latkes.
Alanna Taylor-Tobin says
That's a genius tip, thank you so much for sharing it with me! I need to dig my ricer out of the garage - love having another use for it!
Catherine says
Loved this recipe Alanna, itโs DELICIOUS, & there were requests for repeats!
We adapted slightly by using a tin of cannellini beans (due to garbanzo sensitivity) & 3 tbs buckwheat flour, then reducing baking powder to 1 tsp.
The leftovers were even better, so now we make extra to have during the week!
Another reason to go Bojon for savories, not just baking & sweets!
Alanna Taylor-Tobin says
Yay, I'm so glad these fritters were a hit and that they worked well with those *brilliant* substitutions! I bet the buckwheat flour added a touch of nice, earthy flavor too.
Haha yes, I've got loads of savory recipes on TBG to peruse too. Happy cooking!