Gluten Free Zucchini Fritters (aka Zucchini Pancakes)
What do you do with monster zucchinis that are escaping from your garden? That's right, grate them up and turn them into these amazing zucchini fritters... or maybe they are zucchini pancakes... either way, delicious! Top with some tomato, avocado, and an egg or maybe make into canapés for your next party?
- 2 cups grated zucchini
- 1 each egg
- 1/4 cup grated parmesan
- 1 tbsp gluten free flour
- 1 pinch salt
- 1 pinch pepper
- 1 tbsp butter
- 1 pile your favorite toppings (optional)
- Grate the zucchini and place in a dish towel or paper towel to absorb the excess moisture.
- Leave them sit for about 5 minutes to get rid of all that water.
- In a bowl put the dry zucchini and the egg. Toss together to coat the zucchini with the egg.
- Sprinkle the parmesan over top of the grated zucchini and toss again.
- Sprinkle with the gluten free flour. Grind some fresh salt and pepper over top to your taste.
- Toss all the ingredients together so they are completely combined.
- Heat a skillet or griddle over medium/medium-low heat.
- Add some butter to the pan and swirl to coat.
- Now you need to decide if you're making larger (4-5 inch) or smaller canapés (1 inch).
- If you're making larger ones, add about a quarter cup of the mixture to the pan and press down to flatten like a pancake. Let cook for 2 - 3 minutes on the first side, watching to make sure they don't burn. You may need to turn the pan down a little.
- Flip once and continue cooking for another 2 - 3 minutes, about 5 minutes total. Continue with the batter until you are finished.
- If you're making smaller canapés you probably only need a couple teaspoons worth for each one and they'll cook in about 1 - 2 minutes each side.
- Finally serve and top with your favorites, I had these with some fresh tomato, avocado, and a fried egg (plus a little thai basil over top!)
I actually first imagined these zucchini fritters or zucchini pancakes as canapés but then was looking for a bit of breakfast so tried them out as a base for some delicious home grown tomato, avocado, and farm fresh chicken egg from our good friends! I have done this with coconut flour as well, definitely gives it some coconut flavor, and I'm thinking I need a coconut shrimp & cilantro topping over it... will see how that goes shortly!