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Gluten Free Zucchini Fritters
Gluten free zucchini fritters with a special guest star: garlic scapes!
Course: Side Dish
Cuisine: American
Author: Christine
  • 2 lbs zucchini
  • About 7 garlic scapes
  • 2 large eggs beaten
  • 1/2 cup fine yellow cornmeal
  1. Shred the zucchini in your food processor.
  2. Place shredded zucchini in a bowl, add salt and let sit for 10 minutes.
  3. Trim bulb end and tail off garlic scapes and slice the stem thinly (like a scallion.)
  4. Slice enough to fill 1/2 a cup.
  5. Strain zucchini through cheesecloth getting as much moisture out as possible.
  6. Add strained zucchini, garlic scapes, eggs, salt and pepper to taste to a large bowl and mix.
  7. Add cornmeal and mix to combine.
  8. Heat olive oil in a skillet (cast iron preferred) over medium heat.
  9. With two spoons working in tandem, add zucchini mixture to skillet, shaping and flattening as you go.
  10. Cook until golden brown at edges, around four minutes.
  11. Flip and cook on the other side.
  12. Keep warm on baking sheet in 200° oven until ready to serve.

Recipe Notes

Delicious plain or with a yogurt dill sauce.