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  • Jefferson Adams
    Jefferson Adams

    Gluten-Free Spring Zucchini Fritters

      Perfect for spring, and even more perfect for sharing, these crispy, salty zucchini fritters will be the standout dish at your next meal.

    Caption: Image: CC--psrobin

    Celiac.com 05/11/2019 - Zucchini is one of the early stars of spring, and this delightful recipe allows zucchini to shine. This simple blend of shredded zucchini, potato starch, eggs, and a bit of Parmesan cheese gets a quick fry in oil. A dollop of sour cream and a pinch of chives rounds them out. Perfect for spring, and even more perfect for sharing, these crispy, salty zucchini fritters will be the standout dish at your next meal. 

    Ingredients:

    • 4 medium zucchini, grated 
    • ¾ teaspoon kosher salt, divided  
    • ⅓ cup potato starch, or tapioca flour
    • ⅓ cup grated Parmesan cheese 
    • 2 large eggs, lightly beaten 
    • 2 garlic cloves, finely chopped 
    • 3 tablespoons cooking oil 
    • 4 tablespoons sour cream 
    • 3 tablespoons finely chopped fresh chives

    Directions:
    Heat oven to 250°F. 

    Stir together zucchini and ¼ teaspoon of the salt in a large wire-mesh strainer set over a large bowl. 

    Let stand until zucchini has released water, about 15 minutes. Discard liquid. 

    Place zucchini in a kitchen towel, and squeeze to remove excess water. Add zucchini to a large dry bowl.

    Add potato starch, Parmesan, eggs, and garlic to bowl with zucchini; stir until combined.

    Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium. 

    Add 1 heaping tablespoon zucchini mixture to skillet, and use a spoon to flatten into a 3-inch round. 

    Repeat to make more fritters. 

    Cook about 2 minutes, until golden brown and slightly crisp. 

    Flip and cook another minute or so, until bottom side is crisp and golden. 

    Place cooked fritters on a large baking sheet lined with a wire rack.

    Move rack to a warm, 250°F, oven.

    Working in batches, cook the remaining fritters. Place on rack as you go.

    When done, sprinkle cooked fritters with remaining ½ teaspoon salt. 

    Top with sour cream and chives, and serve warm.


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  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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