Gluten-Free Zucchini and Dill Fritters

Loaded with veggies, these delicious fritters from Whole Kids are the perfect finger food for fussy toddlers (and children) – and they’re gluten-free too.

The key to a good zucchini fritter is being able to reduce the amount of water in the zucchini as much as possible. This is a great recipe to get the kids involved by shaping the fritters or grating the vegetables. Aim for smaller zucchinis as these tend to be so much sweeter.

Ingredients

  • 2 small zucchinis, grated (2 cups)
  • 1 carrot, grated
  • 1 clove garlic, finely chopped
  • 1/2 cup quinoa flour
  • 2 tbs dill, chopped
  • 1/4 tsp cumin, ground
  • 2 eggs, well beaten
  • Salt and pepper

Method

Step 1.
Grate the zucchini and sprinkle through a little salt. Place the zucchini into a colander and drain for 20 minutes.

Step 2.
Place the grated zucchini into a tough paper towel, bring up the corners to seal and squeeze out as much of the liquid as possible. This takes a very strong paper towel so start with a small amount of zucchini first, in case you lose it.

Step 3.
Mix the zucchini with the carrot, garlic, flour, dill, cumin and eggs. Season with salt and pepper and stir to combine.

Step 4.
Heat oil in a frying pan over medium heat, drop 2 teaspoons of batter into the oil and flatten slightly to make a round shape.

Step 5.
Cook for two minutes on either side or until golden brown. Drain on a paper towel and serve piping hot with a sprinkling of dill and a squeeze of lemon.

 

Recipe from 
Monica Meldrum, founder at Whole Kids.
Shop for Whole Kids’ organic, additive free snack foods at Chemist Warehouse.
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