25-Minute Crispy Zucchini Fritters That Crunch Like

Q: Can I use gluten-free flour in these zucchini fritters?

Absolutely! My cousin Sarah ( who’s gluten-free ) swears by a 1:1 gluten-free flour blend for these. The texture might be slightly more delicate, so handle them gently when flipping. Almond flour works too if you're going low-carb, but add an extra egg to bind everything together.

Question 1

Can I use gluten-free flour in these zucchini fritters?

Accepted Answer

Absolutely! My cousin Sarah (who’s gluten-free) swears by a 1:1 gluten-free flour blend for these. The texture might be slightly more delicate, so handle them gently when flipping. Almond flour works too if you're going low-carb, but add an extra egg to bind everything together.

Question 2

Why are my fritters turning out soggy?

Accepted Answer

Nine times out of ten, it's that sneaky zucchini water! You really gotta squeeze those grated zucchinis like you're wringing out a wet swimsuit. My trick? Salt them first, let them sit for 5 minutes, then double-squeeze in a clean dish towel. Also, make sure your oil is properly hot before adding the batter—a lazy sizzle means soggy fritters.

Question 3

Can I bake zucchini fritters instead of frying?

Accepted Answer

You bet! Spread them on a parchment-lined baking sheet at 400°F for about 15 minutes, flipping halfway. They won't get quite as crispy as the skillet version, but a quick broil at the end helps. Spritz with oil first—it makes all the difference! Perfect for when you're meal prepping a big batch.

Question 4

What's the best way to keep them crispy for later?

Accepted Answer

Air fryer to the rescue! Leftovers crisp up beautifully at 375°F for just 3 minutes—no preheating needed. If you're freezing them (smart thinking!), skip the microwave and go straight to the air fryer or skillet. That first crispy bite will taste just like fresh!

Crispy Zucchini Fritters

Ingredients

Instructions

Notes

Nutrition