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golden crispy gluten-free zucchini fritters

Gluten-Free Pesto Zucchini Fritters

These gluten-free zucchini fritters are crisp on the outside, tender inside, and flavored with fresh pesto. They’re easy to make, healthy, and perfect for breakfast, lunch, or a light snack. Serve them with lemon or your favorite dipping sauce.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 people
Course: Appetizer, Main dish, Snack
Cuisine: Healthy Comfort Food, Mediterranean-inspired
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 medium zucchinis shredded and squeezed dry
  • 2 large eggs
  • ½ cup gluten-free oat flour or almond flour for low carb
  • 3 tablespoons pesto dairy-free if needed
  • Salt and pepper to taste
  • 2 tablespoons olive oil or avocado oil for frying
Optional add-ins:
  • Crumbled feta for healthy zucchini feta fritters
  • ½ cup grated potato for vegan zucchini potato fritters
  • ½ cup sweet corn kernels for vegan corn zucchini fritters

Method
 

Prep the zucchini
  1. Wash and grate the zucchinis using a box grater. Wrap the shredded zucchini in a clean kitchen towel and squeeze out as much liquid as possible.
Mix the batter
  1. In a large bowl, whisk the eggs. Add zucchini, oat flour, pesto, salt, and pepper. Stir until well mixed. The batter should hold together.
Heat the pan
  1. Place a skillet over medium heat. Add 1–2 tablespoons of oil and let it warm.
Cook the fritters
  1. Scoop about 2 tablespoons of batter for each fritter. Flatten slightly in the pan. Cook for 2–3 minutes on each side until golden and crispy.
Serve
  1. Serve hot with lemon wedges, extra pesto, or dairy-free yogurt.

Notes

  • For crispier fritters, squeeze zucchini very well to remove moisture.
  • You can bake instead of frying: 400°F (200°C) for 20 minutes, flipping halfway.
  • Store leftovers in the fridge for up to 3 days or freeze for up to 2 months. Reheat in the oven for best results.