Crispy Gluten-Free Vegetable Fritters
Crisp on the outside, irresistibly light + fluffy on the inside, packed with veggies and so flavorful... these are everything you want in a Gluten-Free Vegetable Fritter! And super quick + easy to make, these savory beauties are perfect anytime you want something warm and bready!
Servings: 5 fritters
Ingredients
- ½ cup gluten-free all purpose flour (with xanthan gum) we use GF Jules -- affiliate link
- 1 teaspoon baking powder
- ⅓ cup milk (we've used everything from skim milk to whole milk)
- 1 large egg, lightly whisked
- ⅓ cup chopped green onions (white and dark parts)
- ½ cup corn kernels we've use frozen, dethawed
- ½ cup shredded carrot
- ¾ cup shredded zucchini, lightly packed then water squeezed out
- ½ teaspoon minced garlic (1 clove)
- ¼ teaspoon ground pepper
- ½ teaspoon salt (plus an extra pinch or two)
- olive oil for frying
Instructions
- If you haven't already, grate the zucchini and let sit while you gather the rest of your ingredients. Then grate the carrots. Set both aside.
- In a large bowl, use a large spoon to combine flour and baking powder. (note, this is a recipe I do by hand; I do not use a mixer)
- Add egg and milk and mix to combine.
- Gently squeeze zucchini to remove excess water. Then add salt, pepper, corn, carrots and grated zucchini to the batter and stir to combine.
- In a large non-stick skillet, heat olive oil over medium heat until shimmering (not burning). Drop batter in spoonfuls onto hot oil to make 5-6 fritters. Use a spoon to gently flatten a little and shape them as needed.
- Cook approximately 4 minutes, flip and slightly flatten fritters with the back of the spatula. Cook another 5 minutes until golden on both sides. (you may need to re-flip and cook a minute or two to make the first side more golden as desired)
- Serve as is or top with sour cream or yogurt and enjoy!
Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!
Hi! This recipe looks delicious and I’m very motivated to try it! However, I am sensitive to corn. Do you have any suggestions for an alternative, by chance?
Great question! This recipe is pretty forgiving so you should be able to substitute extra zucchini and carrot and it should work. Let me know if you make them.