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+ servings

Gluten-Free Zucchini Fritters

These are really like savory pancakes to be enjoyed hot, warm or room temperature.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 as part of a maza platter or appetizer


  • 1 tablespoon olive oil
  • 1 onion diced
  • 1 medium zucchini grated (I used a food processor)
  • 2 cloves garlic crushed in a mortar and pestle with 1 teaspoon salt
  • 4 large eggs
  • 4 tablespoons gluten-free flour mix
  • 1/2 bunch fresh parsley minced
  • Pinch of freshly ground black pepper
  • 2 tablespoons olive oil


  1. Heat 1 tablespoon olive oil in a medium skillet over medium heat; add onion and cook until it starts to soften, about 5 minutes, stirring occasionally. Add zucchini and cook until softened and the water has evaporated, about 8 minutes, stirring occasionally; add garlic and cook 1 minute more, stirring occasionally. Cool slightly.
  2. Lightly beat together eggs, flour, parsley, and pepper in a medium bowl. Stir in zucchini mixture.
  3. Lightly coat a large cast iron skillet or nonstick skillet with 1 tablespoon oil. Drop batter into hot pan using a small cup (about 2 tablespoons). Fry until set and golden on one side, about 2 minutes; flip and cook until set and golden on the other side, about 1 minute.
  4. Transfer cooked fritters to a paper towel-lined plate to drain any excess oil, and cook the remainder egg mixture in the same way, adding more oil to the skillet as needed.

Recipe Notes

Used with permission from An Edible Mosaic by Faith E. Gorsky