Gluten Free Zucchini Fritters

Zucchini fritters are the perfect appetizer or small bite. And these goat cheese zucchini fritters are topped with a creamy garlic, chive, yogurt sauce.

Author: Lisa Bryan

Ingredients

  • 1 1/2 pounds zucchini about 2-3 medium to large zucchini

  • 1 shallot finely diced

  • 2 eggs beaten

  • 1/2 cup almond flour

  • 1/4 cup goat cheese crumbled

  • salt and pepper to taste

  • 2 tablespoons olive oil for frying

Garlic, Chive Yogurt Sauce:

  • 1 cup yogurt

  • 2 garlic cloves minced

  • 1 tbsp chives finely chopped

  • 1/2 tsp salt

  • 1/4 tsp pepper

Instructions

  • Grate the zucchini and put into a bowl. Sprinkle with salt, stir together and let stand for 20 minutes. The salt will work to draw the moisture out of the zucchini.

  • Squeeze out the liquid from the zucchini, with either a nut milk bag or cheesecloth, then return to a clean bowl.

  • Add the shallot, eggs, goat cheese, almond flour, salt and pepper. Then stir to combine.

  • Heat the oil in a large pan over medium heat. Using either your hands or a spoon, dollop out mounds (approximately 1/4 cup worth) of the mixture into the hot pan. Using a spatula, push down each fritter to flatten.

  • Cook the fritters 3-4 minutes on each side, or until they're lightly golden.

  • Remove the fritters from the pan and place them on a paper towel to dab away any extra oil.

  • Mix the sauce ingredients together in a bowl, stirring until creamy.

  • Serve the fritters with a dollop of the sauce, then enjoy!

Notes

  • To Store: Place cooled fritters in an airtight container and store for up to 5 days in the fridge.

  • To Freeze: Use a freezer-safe bag or container and store for up to 2 months in the freezer.

  • To Reheat: Make sure to thaw the fritters either overnight in the fridge or on the counter for about 30 minutes. Then simply reheat in the microwave. Or for a more crisp texture, bake them in the oven at 375 degrees Fahrenheit for 10-15 minutes, until warmed through.

  • If you'd like to use coconut flour instead of almond flour, start with 1/4 cup and add more as needed. Coconut flour is highly absorbent, so you can use less.

VeggiesKatharina Kunzzucchini