Gluten Free Courgette Fritters Recipes

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GLUTEN FREE COURGETTE FRITTERS



Gluten Free Courgette Fritters image

I made this big batch of gluten free courgette fritters for breakfast with the specific idea that I would also make enough to have cold with hummus and babaganoush for tea as well. www.simplybeglutenfree.co.uk

Provided by Simply Be Gluten Free

Time 20m

Yield Makes 12 Fritters

Number Of Ingredients 0

Steps:

  • Grate the courgettes and press them between kitchen towels to remove the excess moisture. Place in a bowl, together with the rice flour and eggs. Grate in the parmesan cheese and season the mixture with salt and pepper. Mix it all up until well combined.
  • Heat the oil in a frying pan over a medium heat.
  • Place a tablespoon of mixture into the pan and flatten. Repeat with another 3 tablespoons so you've got 4 fritters on the go at once. Pan fry them for 2-3 mins, then turn them over and do the same on the other side, until they are golden brown.
  • Transfer them to a plate whilst you repeat step 3 again until all your mixture is used up (note you may need to add a little more oil to the pan between batches).
  • Serve hot with a poached egg on top, or keep them in the fridge and serve cold with dips like you would a pitta bread.

GLUTEN-FREE ZUCCHINI FRITTERS



Gluten-Free Zucchini Fritters image

Make and share this Gluten-Free Zucchini Fritters recipe from Food.com.

Provided by djunqx

Categories     Breakfast

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 1/2 cups chickpea flour
3 1/2 cups zucchini
1/2 teaspoon garam masala
1/2 teaspoon curry powder
1 tablespoon butter
1/8 teaspoon salt

Steps:

  • finely shred zucchini. I once just peeled the zucchini and then lightly chopped the peels, that works too. You can leave the skin on for crunch if you like.
  • Place zucchini in a bowl, add salt, mix, let sit refrigerated and covere 1/2 hour so the salt can let the water out.
  • Put spices and flour together. Slowly sprinkle over zucchini, stirring. Usually just add about a 2 tablespoons dry mix, and stir, wait about 1 minute as it can either get much thicker or thinner batter. Continue until batter is similar to pancake or crepe batter, but obviously chunky from the zucchini You might use all the flour, might not.
  • Heat pan on medium high and add a pat of butter. When warmed enough to fry, spoon in some batter, and lightly spread it so that it is about pancake thickness.
  • Cook on one side until golden, flip, cook until golden.
  • It can be served with maple syrup.
  • You can omit the curry and add a pinch of cinnamon if you like.
  • Makes 6-8 pancakes, more if you make them small.

Nutrition Facts : Calories 118.1, Fat 3.6, SaturatedFat 1.4, Cholesterol 5.1, Sodium 84.1, Carbohydrate 15.8, Fiber 3.3, Sugar 3.8, Protein 6.1

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