Gluten-Free Zucchini and Feta Fritters
Okay, friend, let's talk breakfast. Not just any breakfast, but the kind that makes you want to leap out of bed and face the day with a smile – even if that day involves a mountain of laundry. I'm talking about my go-to, can't-live-without-it, absolutely-delicious Gluten-Free Zucchini and Feta Fritters.
You see, I've always been a big breakfast person. For years, it seemed like the choices for us gluten-free folks were either a bland bowl of something or a complicated, hour-long baking project. But then, I stumbled onto fritters – they're adaptable, quick to make, and oh-so satisfying. And these particular fritters? Well, they were born out of an overabundance of zucchini from my garden (a very good problem to have!) and a deep love for salty feta. They've become a weekend staple, and I can't wait to share the joy (and ridiculously good flavor) with you. This recipe is not only gluten-free, but it's packed with veggies, making you feel good, and it's unbelievably easy even if you're not a culinary whiz. Let's get cooking, shall we?
Ingredients You'll Need:
This list might seem longer, but I promise, each ingredient plays a vital role in creating fritter perfection. Don't worry, I've got you!
- 2 cups shredded zucchini (about 2 medium zucchini), squeeze most of the moisture out after shredding either using your hands or a cheese cloth
- 1/2 cup gluten-free all-purpose flour (I use Bob's Red Mill 1-to-1 baking flour, feel free to use your go-to blend!). If you don't have all-purpose, make it yourself, by blending rice flour, tapioca starch, and potato starch at a 2:1:1 ratio
- 1/4 cup finely grated parmesan cheese (plus extra for sprinkling because why not?)
- 1/4 cup crumbled feta cheese (the saltier, the better, in my opinion)
- 2 large eggs, lightly beaten
- 1 small clove garlic, minced (or 1/4 teaspoon garlic powder in a pinch)
- 1/4 teaspoon dried oregano (or a pinch of fresh if you have it)
- Salt and freshly ground black pepper, to taste (don't be shy)
- 2 tablespoons olive oil or other preferred cooking oil
- Optional: a pinch of red pepper flakes for a little kick!
- Optional: 1/4 cup chopped fresh herbs. Parsley, dill, or chives work great to add freshness.
Let's Get Frittering! The Simple Steps:
Okay, here's how to bring these beauties to life. It's easier than you might think and the reward is so worth it.
- Zucchini Prep is Key: First things first, get your zucchini shredded. You can use a box grater or a food processor – whatever you prefer. Now, for a crucial step: Moisture control. Zucchini is notoriously watery, and soggy fritters are no fun. To fix this, place the shredded zucchini in a clean kitchen towel, gather the edges, and squeeze out as much liquid as you can. A good squeeze is your secret weapon here. Don't be shy, get that liquid out!
- Combine the Dry Goods: In a medium-sized mixing bowl, whisk together the gluten-free flour, grated parmesan, oregano, salt, and pepper (and red pepper flakes if you're using them). I always use a fine mesh sieve to sift the flour and ensure there are no clumps, a total pro move I tell ya!
- Mix the Wet & Cheesy: Add the beaten eggs to the dry ingredient mixture, whisk until just combined . Gently fold in the squeezed zucchini, crumbled feta cheese and minced garlic. Don't overmix, you want to keep the mixture light and fluffy.
- Time to Heat: Place a large frying pan or a cast-iron skillet over medium heat. Add your oil (olive, avocado, whatever you prefer). Let it get nice and hot, just until you see a shimmer on the oil. This helps with that golden-brown crust we crave.
- Fritter Forming: Once the oil is hot scoop a generous tablespoon of the zucchini mixture into the hot pan and flatten it slightly with the back of your spoon into your beautiful fritters. Don't overcrowd the pan, you'll want to cook in batches, so they get crisp.
- Golden Perfection: Cook the fritters for about 3-4 minutes per side, or until they are a beautiful golden-brown and cooked through. You want to see a nice crust forming. If the fritters are browning too quickly, reduce the heat a notch.
- Serve & Enjoy: Carefully remove the cooked fritters from the pan and place them on a wire rack or a plate lined with paper towels to drain any excess oil. It's important not to stack them or they will become soggy. Finally, serve them warm sprinkled with extra Parmesan cheese, a dollop of Greek yogurt (optional), and maybe a squeeze of lemon.
Tips & Tricks for Fritter Success:
- Make-Ahead Magic: The zucchini mixture can be made ahead of time and stored in the fridge for a day or two. Just give it a little stir before cooking. Perfect for meal prep!
- Herb Infusion: Feel free to experiment by adding different herbs to the mix. Fresh dill, chives, or parsley would work wonders. Even some basil would make a delicious Mediterranean flavor. If you only have dried, that is great too.
- Cheese Please: Not a fan of feta? Try adding grated cheddar, mozzarella, or even a little goat cheese. Adjust the amount of salt to taste, as some cheeses are saltier than others. My favorite is using a rotary cheese grater for fast and even grating.
- Spice It Up: If you like a little heat, add a pinch of cayenne pepper or red pepper flakes to the batter. This gives it a nice kick to help wake you up in the morning. Also, a dash of smoked paprika can give it a deeper flavor.
- Dipping Delights: These fritters are delicious on their own, but feel free to get creative with dips! Greek yogurt, tzatziki sauce, or even a quick honey-mustard are great options. A set of small ramekins is perfect for serving different dipping sauces.
- Dietary Adaptations: For those who are dairy-free, just use plant-based cheese or omit it. These are so versatile, you can make almost any change that works for you.
- Make it a complete meal: Serve these fritters with a side of a fresh salad, some avocado, or a fried egg for a more substantial breakfast or brunch.
A Quick & Easy Recipe Card:
Ingredients:
- 2 cups shredded zucchini, squeezed dry
- 1/2 cup gluten-free all-purpose flour
- 1/4 cup finely grated parmesan cheese
- 1/4 cup crumbled feta cheese
- 2 large eggs, lightly beaten
- 1 small clove garlic, minced
- 1/4 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- Optional: a pinch of red pepper flakes
- Optional: 1/4 cup chopped fresh herbs.
Instructions:
- Shred zucchini and squeeze out excess moisture.
- In a bowl, whisk together flour, parmesan, oregano, salt, and pepper.
- Add beaten eggs and gently fold in zucchini, feta, and garlic.
- Heat oil in a skillet over medium heat.
- Spoon mixture into pan and flatten into fritters.
- Cook for 3-4 minutes per side, until golden brown.
- Serve warm, with optional toppings or dips.
Well, there you have it, my friends – the inside scoop on a breakfast that makes everyday just a little bit brighter. I hope you give these a whirl and see just how easy and delicious gluten-free cooking can be. Don't forget to let me know in the comments how yours turn out. Happy frittering!
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