Got Zucchini growing out of your ears in your garden? Or Gluten Free Mama’ Zucchini Fritters”. Do you ever wonder what is Mama’s Favorite recipe? Well if so, this is definitely in the top 5. Not only is it Mama’s Favorite, Mama’s 6 children love it too and I always being asked for more. So I recommend making double or even triple batch.
These are delicious served for brunch, Lunch or Dinner (Mama’s Favorite). Serve with applesauce or slice fresh garden tomatoes on the side or even sour cream. No syrup needed, nor recommended. I hope your family enjoys these as much as our family does. If you make variations or serve with different variations, let Mama know so we can share with all our Gluten Free Friends.
Mama’s Zucchini Fritters
3 eggs
1 Tbsp. milk (dairy, rice, nut, soy)
1 garlic clove, minced
¼ cup parmesan, grated
½ tsp. salt
¼ tsp. pepper
1½ cups zucchini, grated
½ cup Mama’s Almond or Coconut Blend Flour
⅛ tsp. xanthan gum
¼ cup olive or grapeseed oil
Fresh tomatoes, optional
Directions:
In a medium bowl, mix together eggs, milk, garlic, parmesan, salt and pepper. Add zucchini, flour and xanthan gum. Mix well.
Heat oil in frying pan over medium heat. Drop ¼ cup of batter into hot oil and form a circle like a pancake. A 2 inch scoop works great. Cook each side for 2-3 minutes or until golden brown. Transfer to a plate lined with paper towels until all fritters are prepared. Serve with fresh sliced tomatoes.
Makes 7-8 fritters.
Note: For thicker fritters, use extra zucchini and drop 1/2 cup batter into circles and cook a little longer on each side.
©Rachel Carlyle 2006
If you have some variations to this recipe or suggested toppings, email rachel at recipes@glutenfreemama.com and also let us know what you think. Share your photo too!
Ingredients
- 3 eggs
- 1 Tbsp. milk (dairy, rice, nut, soy)
- 1 garlic clove, minced
- ¼ cup parmesan, grated
- ½ tsp. salt
- ¼ tsp. pepper
- 1½ cups zucchini, grated
- ½ cupMama’s Almond or Coconut Blend Flour
- ⅛ tsp. xanthan gum
- ¼ cup olive or grapeseed oil
- Fresh tomatoes, optional
- In a medium bowl, mix together eggs, milk, garlic, parmesan, salt and pepper. Add zucchini, flour and xanthan gum. Mix well.
- Heat oil in frying pan over medium heat. Drop ¼ cup of batter into hot oil and form a circle like a pancake. A 2 inch scoop works great. Cook each side for 2-3 minutes or until golden brown. Transfer to a plate lined with paper towels until all fritters are prepared. Serve with fresh sliced tomatoes.
- Makes 7-8 fritters.
- Note: For thicker fritters, use extra zucchini and drop 1/2 cup batter into circles and cook a little longer on each side.