I remember the times when we could find the vegetables only when it was the season they were grown. Tomatoes, cucumbers, eggplants, etc. … they were all available only in summer. Zucchini was one of those vegetables heralding the advent of summer. Actually their season started in May and lasted until late September in our southern seaside city, but possibly this period lasted shorter for northern cities where continental climate was dominant. These gluten free meat zucchini fritters always remind me of those happy summer holidays.
My mother usually made zucchini fritters for lunch. I remember all the rooms filled with that great smell. She usually fried them with the door closed because she used to put a lot of oil in the pan and we did not have a stove hood, so there was a lot of smoke in the kitchen. But when it was time to eat them, nobody cared about the smoke. We always had some Greek yoghurt as a dip sauce, and I enjoyed drinking cola in that meal. That was a source of happiness for me.
Thanks God we can find zucchinis all round the year nowadays, but I remember those summer holidays in my childhood whenever I eat zucchini fritters. The best thing is that, my son likes them a lot too. For me gluten free meat zucchini fritters recipe is the second most delicious one after my mom’s recipe. And I hope my son will remember these days in the future and put my recipe on the top of the list, you know mothers are the best chefs ever!
My recipe is different from my mother’s and other zucchini fritters recipes in that I put meat in it. My son doesn’t eat meat nowadays (he says “eating animals is crazy”, possibly he’ll become a vegetarian in the future) and this is a good way to have him eat meat. Meat is very high in protein content and is very important while he is growing up.
Other chefs usually put some cheese and wheat flour in their fritters recipes. I wanted this to be gluten free recipe, so I substituted wheat flour with corn flour. There are also some flourless zucchini recipes, but I don’t think they will have a good texture. And instead of cheese, I used minced beef meat. When you buy the meat, be careful not to get fatty meat because it will melt while frying and your fritters will shrink a lot and they will leave a sticky layer in your mouth, which you wouldn’t like.
As a snack when you feel hungry, for breakfast, lunch, dinner, or for your picnic hamper, you should try these gluten free meat zucchini fritters. You can have them immediately after frying or keep in your fridge to eat the next day. They are also so delicious when you eat them cold.
Yields 15 - 17
Gluten Free Meat Zucchini Fritters. A perfectly balanced meat and vegetable combination in a traditional recipe!
15 minPrep Time
15 minCook Time
30 minTotal Time
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Ingredients
- 1 lb. zucchini (4 cups grated)
- 8 Oz minced meat
- 4 eggs
- ¼ cup dill (finely chopped)
- ¼ cup parsley (finely chopped)
- ½ cup spring onion (finely chopped)
- 4/3 cup corn flour
- ½ tbsp. salt
- ¼ tbsp.. black pepper
- 150-200 ml sunflower oil (depending on how big your pan is)
Instructions
- Grate the zucchinis in a large bowl an let it rest for about 10 minutes while you chop the other ingredients
- Chop the dill, parsley and spring onion
- Break the eggs in a bowl and beat well
- Squeeze the grated zucchini to get rid of the extra juice
- Add all the other ingredients and stir well
- Heat the oil in a pan
- Put one spoonful of batter for each fritter
- Fry on both sides until golden brown (1-2 minutes for each side)
- Transfer onto paper towel to get rid of the extra oil
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