GF version of my best zucchini fritters with feta

Don’t wanna brag here, but my original zucchini fritters recipe was (and still is) a hit. SOO many people made it since I posted the recipe on my IG four months ago and it makes me a VERY PROUD mama bear.

However, I decided that a gluten free version of zucchini fritters must exist. For those of us celiac, otherwise gluten intolerant or/and on a low carb diet. Also, coronavirus crisis made finding AP flour next to impossible in many places. Including Portland, where I happened to live for the last few months. So we can call them my plan B zucchini fritters, shall we?

Five rules of extra crispy delicious GF zucchini fritters:

1. Get rid of as much moisture from zucchini as possible. The best way is to mix grated zucchini with salt and place in a sieve lined with a kitchen towel. Extra clean kitchen towel, of course (any other germaphobes out there?). Let zucchini sit for 10-15 minutes to release excess water. Then gather the ends of the towel and twist, squeezing out as much moisture as possible. 
2. I might say it too often but I’ll say it once again- no pre-crumbled feta, please. It’s dry, sad and it’s not gonna do any good to your pancakes. Especially, GF zucchini pancakes. Feta in brine not only tastes better. It also adds creaminess and structure any gluten free pancakes desperately need. Greek feta is my favorite (duuh), but delicate french or even denser bulgarian will do too.
3. Keep your salt in check. I don’t give an exact amount of salt for a reason. Firstly, it largely depends on taste of your feta. Secondly, on how much water (along with salt) you squeeze out of zucchini. So, not to oversalt – taste your zucchini. They should be a little too salty after you get rid of the liquid. Taste your feta. Don’t salt the batter if your feta is already quite salty and add 1-2 pinches if it’s on a milder side. 
4. Since coconut flour doesn’t contain gluten, it needs proper hydration. Hydration is its only chance to build any resemblance of structure. Make sure to let your batter sit for 5-10 minutes before frying. This way your GF zucchini fritters won’t fall apart during cooking.
5. While my classic zucchini pancake recipe can be made using cast iron pan or my stainless steel skillet + parchment DIY method, GF version does need a solid non-stick. These are very delicate so treat them with care:)

A few of my fav alterations and substitutes (in case you feel fancy and want to experiment):

• Swap feta for goat cheese (sold in logs) or ricotta salata. You can also mix feta with parmesan 1:1. This combo yields more umami flavor and cheesy, crispy edges.
• Chop up some herbs! Add up to 1/4 cup of finely chopped fresh herbs such as mint, basil, cilantro, parsley or dill.
• DON’T sub coconut flour for any other flour. It acts very differently and requires more eggs then others. To substitute for rice or GF mix flour go to my original recipe. There you can painlessly swap AP flour 1:1 for rice or GF mix (typically, mix of rice and arrowroot). If using pure arrowroot flour, swap 1/3 cup AP for 1/4 cup arrowroot.

Gluten free delicate zucchini fritters

Serves: 3-4 Prep Time: 10 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

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Ingredients

• 2 medium zucchini
• 1 scallion, thinly sliced
• 2 shallots, minced
• 3 eggs
• 100 grams feta
• 2 tbsp coconut flour
• 1 tsp oregano
• 1 tsp Herbes de Provence

Instructions

1. Grate zucchini on the large side of a box grater. Add 1/4 tsp of salt, mix well and set aside for 10-15 min. This will draw the excess moisture out ensuring crispiness of the final dish. 
2. In the meantime,place feta into a large bowl and crumble it using a fork. It is important to use a chunk of feta in brine rather than its pre-crumbled version. Crumbled feta is just too dry for this recipe (and too dry in general). Add minced shallots, scallions and eggs and mix until well combined.
3. Transfer zucchini into a sieve lined with a clean kitchen towel and press well to get rid of extra liquid. Once dry, taste a piece of zucchini - it should be just a little too salty, but not too much. It will get balanced out by other ingredients once mixed.
4. Add zucchini to the feta-onion mixture. Add oregano and coconut flour and mix thoroughly. Good news - you can’t overmix your batter since coco flour doesn’t contain any gluten;)
5. Heat 1 - 2 tbsp of oil on medium high, then reduce to medium. Add ¼ cup batter per fritter to a pan. Flatten each of them with a measuring cup or a spoon. 
6. Fry on each side for 3-4 min adjusting the heat if they brown too fast. Once golden brown and crispy on both sides, transfer them to a baking sheet covered with a paper towel (no baking sheet is needed if you plan on eating them right away). 
7. The best option is to eat them hot right off the pan. If you have to wait- stick the fritters into a 375 F oven for 5 min before serving. You can serve them with sour cream, creme fraiche or my herby-lemony dressing.