Gluten-free Zoodle Fritters

Dust off your spiraliser and put it to good use with these gluten-free zoodle fritters

Kate Crocker

Gluten-free zoodle fritters

Serve these fritters with a salad for a light meal and send the leftovers in the next day's lunchbox

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Servings: 20 fritters

Course: Light lunch

Cuisine: Australian

Ingredients Equipment Method Notes

Ingredients

  

• 300 g zucchini (approx 2) Ends trimmed
• 130 g grated tasty cheese
• 50 g gluten-free plain flour
• 2 eggs Lightly beaten
• 1 or 2 tsp milk If required
• Salt and pepper
• Oil For frying

Equipment

• Vegetable spiraliser
• Cheese grater
• Large bowl
• Large frypan

Method

 

1. Using a vegetable spiraliser, spiralise the zucchini into a large bowl
2. Break zucchini strands into approximately 20 centimetre lengths to make them easier to handle
3. Add cheese, flour, eggs and combine
4. If mixture is too thick, add 1 or 2 tsp milk to loosen it a little
5. Add salt and pepper to taste. Combine
6. Heat a generous amount of oil in a large frypan
7. Drop dessert-spoonfuls of the mixture into the frypan, allowing room for spreading. Do not overcrowd the pan
8. Cook over medium heat for approximately 10 minutes or until brown
9. Turn and cook on the other side for a further 5-7 minutes until brown and cooked through
10. Remove from pan and cool on wire rack
11. Use any remaining mixture to cook further batches of the fritters

Notes

Serve with a salad and tomato-based dipping sauce

Gluten-free zoodle fritters: the backstory

I’m calling bullsh*t on the zoodle. Or, if you want to get highbrow, bullus sh*ttus maximus.

That’s right. When the world has gone zoodle crazy, I may be the lone dissenting voice, but I’m saying it anyway.

It’s just soul destroying sitting down to a bowlful of watery zucchetti bolognese. It is not the same as tucking into some lovely comforting carbs. Honestly, if carbs are off the menu, I’d rather go without the replacement product, thankyou very much.

You might be wondering how I know this. It’s because I succumbed to the craze and bought a vegetable spiraliser and a mountain of zucchinis. But after months of spiralising and experimenting, I’m not loving my zoodles.

But, now that I’ve got a spiraliser, there’s no point in letting it grow cobwebs. So I put it to use by making these gluten-free zoodle fritters. It’s no secret that I’m a huge fritter fan – they were my saving grace when my kids were little and very fussy eaters. They’re a great way to hide veggies and to use up leftovers. If you love fritters as much as me, you may want to try my recipe for Carrot and Pea Fritters, or my family’s all time favourite, Cheesy Corn Fritters, which you’ll find in my eCookbook.

Fritters are also really handy for a quick and easy light meal (just serve with a garden salad) and send the leftovers in the lunchboxes the next day.

If you don’t have a spiraliser, you can just grate the zucchini and it will work just as well. Even though I’m anti-zoodle, I admit that they do add a novelty element to this recipe which makes them a fun meal choice for the kids.

And I do have to say, while I’m on the topic of foodie trends, don’t be fooled – green smothies are not yummy. They taste like rubbish.