Gluten free zucchini fritters and a hankering

Kid 2: ‘I am a tiny bit weakened by winter and I think I am allergic to it, kind of like Kid 1 is allergic to spring.’

Kid, I hear you. Winter has weakened me, I hanker for stone fruit, light salad greens, vibrant vegetables, pretty frocks and fizzy wine. I long for sunshine on my pillow and swims in the pool on long, endless summer days.

My Cheergerm soul pines for the high pitched deafening buzz of cicadas and I yearn to be strong armed by sproglets into buying ice-cream at inappropriate times of the day.

Summer is now in sight and this is the kind of food that we will be eating.

Soft goats cheese marinated in olive oil and herbs makes another stunning appearance in these little beauties. The cheese provides the salty tang and works a treat with the pop of peas, zing of lemon, aromatic mint and springy zucchini. These fritters were light, like a summer sky. Don’t be a hater, just get it down you alligator.


3 eggs, beaten
1/2 red onion, finely chopped
120g besan flour (chickpea flour)
2 large or 3 small zucchinis grated and squeezed well to get rid of excess liquid
1 cup frozen peas
Zest of one lemon
1 large handful of mint, roughly chopped
1 tsp salt
Black pepper, a few generous grinds
100g marinated goats cheese
3 tbl olive oil

Preheat oven to 180C.
Beat the eggs in a large bowl. Add all the ingredients except the goats cheese and mix well.
Crumble the goats cheese into the batter and stir to combine.
Heat the oil in a medium to large saucepan over medium heat.
Add two large tablespoons of batter per fritter to the pan.
Cook for 3-4 minutes until a light golden brown then turn over and cook for 2-3 minutes on the other side. Remove to an oven tray lined with baking paper.
Repeat this process until all the fritters are cooked.
Place tray of fritters in the oven for 10-15 minutes to cook through, this also turns them a tad more golden and crunchy.
Serve with a dipping sauce of either sour cream and sweet chilli, plain yoghurt and sweet chilli, salsa, or a tomato chutney. Great with a green salad, coleslaw, steamed beans or broccoli.
Makes around 10- 12 fritters, depending on how big you make them.

Cooking note: sometimes chickpea flour gets watery in a batter, if this happens, add an extra spoonful or two into the batter halfway through cooking.

A cheergerm adaptation of a recipe from the Taste website, link follows the recipe.

31 thoughts on “Gluten free zucchini fritters and a hankering

  1. These fritters sound yummy and your post left me hankering for summer, just as we head towards the cold. Will definitely try them to stave off the ghouls of November!

    • They were delicious, the goats cheese adds that special ‘something’. We really are polar opposites, hope they stave off those winters blues for you, even if just for a moment!

  2. It is nowhere near summerlike conditions out here currently. In fact, Cheergerm, it’s about 55 degrees F, grey and gloomy, and the sky is belching buckets of rain. And I love it. I just finished the perfect summer weather and I’m sooo ready for winter’s hefty food, but your zucchini fritters are still perfect and timely and making me desperately wish I had a massive plate full of them this instant.
    So that’s it. It doesn’t matter what time of year we may be in. Your food is just plain ol’ fantastic and begs to be inhaled come rain or come shine.

    • Ah, thanks Mrs P! You are too kind. 😁 After your heatwave, it’s good to hear that things have cooled down in your neck of the woods. Despite their summery feel, I do think these fritters are great any time of the year. Fritter away!

  3. bluecrabmartini

    These look lovely and I’m going to live vicariously through your blog for the next 5 months! We are saying goodbye to summer and winter is rapidly approaching… much to my dread! Hope you are doing great and enjoying the warmer weather!!

    • Thanks, they are tasty! It’s funny to be at ‘polar opposites’ of the weather hey? You can enjoy a ‘summer lift’ when you need it from me and on the stinking hot days here, I shall read your posts and wish for cold weather longingly. (Well, I just said that to make you feel better…ha ha…) All good here, hope life is happy and busy for you too. 😁

  4. Amy

    Yep, definitely a summer girl too! Luckily winter didn’t linger long here in Brisbane, but I am so grateful for the longer days and shorter nights. The more sunshine, the better πŸ™‚ Can’t wait to make these fritters and top them with a gooey poached egg. Breakfast for dinner, yum yum.

    • Oh yeah, breakfast for dinner, I am a big fan of that! Isn’t it funny how we complain about our winters when they are so mild compared to the norther hemisphere? Oh well, it’s all relative! Bring on summer! (Until I get too hot then I start complaining…ha!)

  5. Want.Want.Want – I adore fritters and when you mentioned the surprise inside of cheese I may have actually drooled on my spanking new computer – now, where,s that warranty card?

  6. Hahah!!
    Love it!
    Kid 2 is as wise as his/her mom.
    You had me cracking up at 2 points: “Inappropriate times of the day” and “don’t be a hater”.
    Amen, amen!!
    I yearn for summer tooooo, but I have to get through this MOTHERfn Fall first.
    Womp. Womp.
    Have fizzy wine and ice cream on me

  7. Yes, I could do with a massive plate of these. Chickpea flour is an amazing ingredient, is it not? Very flavorful. Also: “stone fruit, light salad greens, vibrant vegetables, pretty frocks and fizzy wine”–pure poetry πŸ™‚

    • Yes, gotta love the flour made of chickpeas hey! Thanks LM, just a small ode to the summer season. Of course today the temperature has dropped and I am wearing bloody ugg boots. Sigh. 😁

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