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Gluten-free zoodle fritters on a wire cooling rack with a tea towl in the background

Gluten-free zoodle fritters

Kate Crocker
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
Cook Time 20 minutes
Course Light lunch
Cuisine Australian
Servings 20 fritters

Equipment

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

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

Instructions
 

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

Notes

Serve with a salad and tomato-based dipping sauce
Keyword gluten-free, gluten-free kids, lunchbox