Zucchini fritters (gluten-free)
I was tempted to call these zucchini/courgette rosti as the mixture more closely resembles rosti compared to your usual flour-based fritter, but once cooked they’re definitely worthy of the fritter name. Like most who grow zucchini/courgette, I’m sure you’ll appreciate recipes that really pack that zucchini/courgette in. This recipe can easily be doubled or more, to feed a crowd.
Servings 8 fritters
Ingredients
- 2-3 medium zucchini/courgette
- 1 large free-range egg
- 1/2 medium onion diced
- 1/3 cup grated cheese, parmesan or tasty are ideal, but Edam or cheddar will work too
- 1/3 cup gluten-free breadcrumbs
- 2 tablespoons gluten-free cornflour (starch)
- handful flat leaf parsley roughly chopped + extra to serve
- 1/2 teaspoon fine sea salt
- freshly ground black pepper
- Olive oil or ghee to shallow fry
- Your favourite relish or chutney to serve, optional
Instructions
- Grate 2 of the zucchini/courgette, transfer to a clean tea towel and wring out as much liquid as you can. You need 1 cup of firmly packed squeezed zucchini/courgette, so grate and wring out more if needed.
- Transfer zucchini/courgette to a medium bowl, along with the egg, onion, cheese, breadcrumbs, cornflour, parsley, salt and pepper. Mix well. Heat a large heavy-based frying pan over medium heat, add olive oil or ghee to lightly coat the pan, then add 1/4 cupfuls of fritter mixture, flattening fritters out slightly as you go. Cook for 3-4 minutes or until golden underneath, flip gently then cook for a further 2-3 minutes or until cooked through and golden on both sides. They are a bit fragile feeling to work with initially, but once you flip onto the second side they firm up nicely. Transfer to a plate and repeat with remaining batter.
- Serve warm with relish/chutney and extra parsley, if you like.
Notes
This recipe was originally created for and featured in On the Land magazine, NZ.
