Gluten Free Zucchini Fritters (Pancakes)

Looking for an easy gluten-free breakfast that’s packed full of vegetables? These Gluten Free Zucchini Fritters will not disappoint. They are fabulous.

My kids especially enjoy eating them because they feel like they’re eating hash browns, but they’re getting so many more nutrients. I make extra (slightly undercooked) and store them in the freezer. Then I just pop them in a toaster oven during the week when I don’t have time to make these from scratch. You could even cook them in the toaster

I recommend shaping these fritters small and thin in the pan – about the size of silver dollar pancakes. They will develop a crunch on the edges.

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Gluten Free Zucchini Fritters (Pancakes)

Servings: 10 fritters

Ingredients

• 2 medium organic zucchini shredded (should make about 2 cups)
• 1 medium Yukon gold potato or your favorite potato, shredded
• 1/2 organic onion shredded (option to use 2-3 stalks of green onion, sliced thin and long)
• 1/2 cup all-purpose gluten-free flour
• 1/4 cup organic Parmesan grated
• 2 pasture-raised or organic eggs
• 3-4 tbsp of cooking oil try expeller-expressed or lard for extra flavor
• Celtic sea salt
• Fresh-ground pepper

Instructions

1. Heat oil in large cast iron or stainless steel pan on medium heat.
2. Squeeze all the water out of the shredded zucchini, potato and onion with a cloth or paper towel. Make sure to squeeze out as much water as possible.
3. Combine all the ingredients in a large bowl, add salt and pepper to taste, and mix well a few times.
4. Form fritters in a pancake shape about 3 inches wide (a little larger than a silver dollar) and heat in the pan.
5. Cook until brown and crunchy on both sides. Set aside on a wire cooling rack.

Recipe Notes

Equipment & Tools

• Large glass mixing bowl
• Measuring cup
• Stainless steel spatula
• Large cast iron skillet or stainless steel pan
• Vegetable grater

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Photo credit: DepositPhotos.com / a.liubko