Gluten Free Zucchini Fritters with Salsa Verde

Easy, healthy gluten free zucchini fritters – nutritious, quick to whip up and delicious!

Zucchini fritters – I have to say I have made some really soggy, bland, blobs of mush over the years. It’s actually been a good few years since I’ve even bothered making zucchini fritters as I’ve always been so underwhelmed with the results.

Somehow I was inspired to try again, and I’m so glad I did. These gluten free zucchini fritters are really easy to make, healthy, full of nutrition, taste delicious, and you can save half of the batter for the next day to make a fresh batch if you like.

Fritters are a great way to use up veggies that are a little on the edge and don’t have much life left in them – just grate and go!

You can eat these fritters just as they are for a quick snack or lunch or dinner, or top with things like:

• Avocado slices
• Squeeze of lemon juice
• Parsley salsa verde – we have a crazy easy recipe
• A handful of chopped herbs – parsely, coriander or mint
• A dollop of sour cream
• Your favourite cheese, grated or broken up

If you don’t have buckwheat flour, you can use all chickpea flour. I find that the buckwheat helps the mixture bind together better.

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Ingredients

• 2 eggs

• 1/4 cup buckwheat flour

• 1 cup chickpea flour / besan flour

• 1 cup water

• 4 teaspoons olive oil

• 1 teaspoon salt

• 2 zucchinis, grated

• 1 teaspoon grated lemon rind

• Avocado, sliced, to serve (optional)

• Salsa Verde, to serve (optional)

• Goats cheese, to serve (optional)

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Directions

• In a large bowl, mix together the eggs, water, olive oil, buckwheat flour, chickpea flour and salt until there are no lumps
• Add the zucchini and lemon rind and stir together
• Scoop in batter into a frypan on medium heat and cook on each side for 3-4 minutes
• Serve topped with avocado slices and a generous spoonful of salsa verde