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Shredded zucchini, salty feta, rice flour, and fresh parsley are featured in these vegetarian, gluten-free zucchini fritters. | justalittlebitofbacon.com

Gluten-Free Zucchini and Feta Fritters

Shredded zucchini, salty feta, rice flour, and fresh parsley are featured in these vegetarian, gluten-free zucchini fritters.
Course Main
Cuisine Greek
Keyword gluten free fritters, zucchini fritters
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 4 servings
Calories 375kcal
Author justalittlebitofbacon


  • 1 1/2 lb zucchini, peeled and seeded if necessary
  • 1 tsp kosher salt
  • 1/2 cup finely chopped fresh parsley
  • 4 large scallions, finely chopped, use all but dark green
  • 1/2 cup rice flour, (or an equal amount of all-purpose flour)
  • 1 tsp baking powder
  • 2 large eggs
  • 4 oz feta, crumbled
  • vegetable oil for frying

Tzatziki Sauce

  • 2 cups plain greek yogurt, preferably 2%
  • ½ cup shredded cucumber, squeezed dry, peeled and seeded if necessary
  • ½ tsp kosher salt
  • 1 tbsp olive oil
  • 1 clove garlic, finely minced


  • Cut zucchini into large chunks. In a food processor with the blade attachment, process 1 pound (2/3 of the total) of zucchini for 10 seconds, or until finely chopped. Pulse 1-2 times more to get any large chunks.
  • Transfer the chopped zucchini to a large bowl. Switch the processor to the shredding attachment and shred the remaining 1/2 pound of zucchini; then transfer it to the bowl with the rest.
  • Salt the zucchini and toss to combine. Set aside for 10-15 minutes.
  • Then scoop the zucchini into a clean kitchen towel and squeeze it until most of the liquid has been removed.
  • Rinse out the large bowl you were using and put the squeezed zucchini in the bowl. Add the parsley and scallions and stir.
  • Then add the rice flour, baking powder, and eggs. Mix well. Gently stir in the crumbled feta.
  • Let the fritter batter rest for a few minutes while you heat up the skillet.
  • Add enough oil to a 12 inch skillet to coat the bottom. Heat the skillet on medium until the oil is shimmering and hot.
  • Set out a platter or baking tray lined with paper towels.
  • Working in batches, scoop out portions of batter which measure about 2-3 tablespoons. Flatten each scoop into a patty and lay it into the hot oil. Don't overcrowd the skillet.
  • Fry 2 minutes to a side, until the patties are golden brown and crispy, adding more oil as necessary. Transfer the cooked fritters to a the prepared tray.
  • To make the tzatziki sauce: Add all ingredients to a medium bowl. Stir to combine. Taste and adjust the seasonings if necessary.


  • Portioning Out the Fritters: Used a #24 Red Zeroll Disher for the fritters. It holds a little more than 2 1/2 tablespoons and produced nicely sized patties. (Dishers are sized by the amount of scoops per cup. #24 Dishers make 6 scoops per cup.)
  • Take Advantage of Down Time: A good time to make the tzatziki sauce is while the zucchini is salted and resting.
  • Servings: The recipe makes 4 main course vegetarian dinners or 8 side dish portions.


Calories: 375kcal