Zucchini Feta Cranberry Fritters

These pan-fried, gluten-free zucchini fritters with salty crumbled feta and sweet dried cranberries are a family favorite and the perfect way to sneak some veggies into dinner! Serve them as a side, a light main course or as an appetizer, paired with a sour cream dip.

This Zucchini Feta Cranberry Fritters recipe is one of the best ways you can use up your zucchini and dazzle your taste buds. Crispy on the outside, soft on the inside, the humble zucchini is flavored with fresh thyme, scallions, feta cheese and dried cranberries for a burst of sweetness to perfectly compliment the pan-fried fritters. As a bonus, they are completely gluten-free!

There’s something about zucchini that makes me feel it’s summer all year long. So every time I use it out of season,  I either look forward to summer or tell myself next summer will be here sooner than I know. Try these pan-fried Zucchini Fritters and you’ll know what I mean.

I am one of those who really love this humble summer vegetable. I enjoy that bite zucchini has, I love its mild flavor which makes it versatile in many ways and I really like that it cooks really really fast! We take advantage of all of these qualities in this gluten-free zucchini fritter recipe.

Why this recipe for Gluten-Free Zucchini Fritters works:

Trust me, even zucchini-haters might wave these summery zucchini fritters! I blame the fact that they come with a crunchy crust and a packed with juicy sweet cranberries and creamy salty feta cheese. Who does not enjoy this combo?

Now to make it even more exciting, I love my fritters completely gluten-free. I use flax meal instead of flour, and here’s why—flax meal adds a nutty taste to the zucchini fritters, it totally binds the batter so I don’t need to add to many eggs or worry about the zucchini being too watery.

Also, flax meal does not make my fritters feel gummy—rather soft and pillowy on the inside and perfectly crispy on the outside.

Another cool thing I love to add to my gluten-free zucchini fritter batter is hemp seeds, it’s totally optional so don’t feel that you can’t try this easy recipe today because you are out of hemp seeds! All it does is a boost of protein, amino acids, iron and fibre with a subtle nutty flavor minus the crunch of the nuts.

How to make Gluten-Free Zucchini Fritters: 

So this recipe for these gluten-free Zucchini Fritters is really really good, and here’s why. I love a fritter that isn’t oily and has a good flavor or spice to it.

These ones come with a Greek twist by adding thyme and feta cheese. The scallions really give our gluten-free fritters a depth of sweet onion taste, and the cranberries just take it to another level. The slight sweetness with the salty feta and strong oregano are just what makes these zucchini fritters the best ever!

Place the grated zucchini in a kitchen towel and try to drain most of its liquid out by wrapping the towel around it and then squeezing the towel.

Heat a non-stick skillet or cast iron pan over medium-low heat. In a bowl, mix the egg, fresh herbs and seasoning, scallions, flax powder and hemp seed into a loose paste.

Add the zucchini to the egg mixture, and fold it in along with the cranberries and feta.

Use a large serving spoon or tablespoon or 1/4 cup measuring cup ( depending on the size you want your fritters to be—the ones pictured above are about a golf size ball of batter) and roll it between your hands slightly into a ball, then place it carefully into the hot skillet. Repeat with the remaining batter.

Let the healthy veggies fritters cook on each side for 3-6 minutes (depending on the size of your fritters— the ones pictured above cooked 3 minutes per side) before flipping them. Drain on paper towels for a few seconds and serve.

Serve your healthy, gluten-free Zucchini Fritters with crumbled feta and some freshly chopped herbs on top!

Tips for success:

• Keep the zucchini fritters warm in a low oven (220F), or reheat them at 350 degrees for 8 minutes.
• They are best when eaten fresh out of the frying pan! Serve them as a side dish, an appetizer or as a dip.
• Make sure to squeeze out as much moisture as you can, using at least 2 layers of kitchen towel, so that it does not rip.

5 from 4 votes

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Zucchini Feta Cranberry Fritters

These pan-fried, gluten-free zucchini fritters with salty crumbled feta and sweet dried cranberries are a family favourite and the perfect way to sneak some veggies into dinner! Serve them as a side, a light main course or as an appetizer, paired with a sour cream dip.

Course Appetizer, Main Course, Side Dish

Cuisine American

Keyword gluten-free zucchini fritters, veggie fritters with cranberries, zucchini fritters with feta

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 6

Calories 131 kcal

Author Mahy

Ingredients

• 2 tablespoons olive oil
• 3 small zucchinis (2 cups) grated
• 1 large scallions or 2 small, finely minced
• 2 tablespoons fresh thyme leaves finely chopped
• 1 tablespoon fresh parsley finely chopped
• 1 egg
• 1/4 teaspoon salt (or to taste)
• 1/4 teaspoon fresh pepper (or to taste)
• 3 tablespoons flax meal (use 1/4 cup of all purpose or whole wheat flour, if flax meal is unavailable)
• 2 tablespoons hemp seeds (optional)
• 1/4 cup cranberries (scant, not tight packed)
• 1/4 cup crumbled Greek feta cheese

Instructions

1. Place the grated zucchini in a kitchen towel and try to drain most of its liquid out by wrapping the towel around it and then squeezing the towel.

2. Heat a non-stick skillet or cast iron pan over medium-low heat.

3. In a bowl, mix the egg, fresh herbs and seasoning, scallions, flax powder and hemp seed into a loose paste.

4. Add the zucchini to the egg mixture, and fold it in along with the cranberries and feta.
5. use a large serving spoon or tablespoon or 1/4 cup measuring cup ( depending on the size you want your fritters to be—the ones pictured above are about a golf size ball of batter) and roll it between your hands slightly into a ball, then place it carefully into the hot skillet.
6. Repeat with the remaining batter.
7. Let the fritters cook on each side for 3-6 minutes (depending on the size of your fritters— the ones pictured above cooked 3 minutes per side) before flipping them.

8. Drain on paper towels for a few seconds and serve.

9. Keep them warm in a low oven (220F), or reheat them at 350 degrees for 8 minutes. They are best when eaten fresh!

Recipe Notes

• Keep the zucchini fritters warm in a low oven (220F), or reheat them at 350 degrees for 8 minutes.
• They are best when eaten fresh out of the frying pan! Serve them as a side dish, an appetizer or as a dip.
• Make sure to squeeze out as much moisture as you can, using at least 2 layers of kitchen towel, so that it does not rip.

Nutrition Facts

Zucchini Feta Cranberry Fritters

Amount Per Serving (1 serving)

Calories 131 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 2g13%

Cholesterol 32mg11%

Sodium 183mg8%

Potassium 218mg6%

Carbohydrates 4g1%

Fiber 2g8%

Sugar 2g2%

Protein 5g10%

Vitamin A 360IU7%

Vitamin C 15.7mg19%

Calcium 73mg7%

Iron 1.7mg9%

* Percent Daily Values are based on a 2000 calorie diet.

 

3.2.2925

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