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Home Glutenvrije courgette-fritters met tzatziki

Gluten-free Vegetarian Greek Snack Side dish Summer Crispy

Cooking gluten-free doesn't have to be boring. These zucchini fritters prove that crisp and tasty go perfectly together without a single gram of gluten. Chickpea flour is the hero here: it binds perfectly, adds a subtle nutty flavor and creates that golden-brown crust you're after. Make the tzatziki about half an hour ahead so the flavors can meld.

x_ckl_recipe_markerGluten-free zucchini fritters with tzatziki These gluten-free zucchini fritters are crispy on the outside, tender on the inside and perfect served with a refreshing tzatziki. Ideal as a snack, side dish or light lunch. How to make gluten-free zucchini fritters with tzatziki? Side dish Greek 4 personen 20 min 30 min 70 min

Coarsely grate the zucchini and put it in a clean tea towel. Squeeze out as much liquid as possible. This is a crucial step for crispy fritters, so take your time here.
Put the squeezed zucchini into a large bowl. Add the chickpea flour, eggs, feta, garlic, spring onion, fresh mint, salt and pepper. Mix everything well.
Meanwhile make the tzatziki: grate the cucumber, squeeze out the moisture and mix with the Greek yogurt, garlic, lemon juice, olive oil and fresh dill. Season with salt. Chill until needed.
Heat a generous splash of olive oil in a frying pan over medium heat. Spoon tablespoons of the fritter batter into the pan and press them lightly flat into rounds about 1 cm thick.
Cook the fritters 3 to 4 minutes per side over medium heat until nicely golden-brown and crispy. Work in batches so the pan doesn't get overcrowded.
Place the cooked fritters briefly on kitchen paper to absorb excess oil.
Serve the fritters immediately with the chilled tzatziki on the side. Optionally garnish with an extra sprig of fresh mint or some chili flakes for a spicy twist.

Gluten-free Vegetarian Greek Snack Side dish Summer Crispy 2 medium zucchini (approx. 500 g) 100 g chickpea flour 2 eggs 100 g feta, crumbled 2 cloves garlic, pressed 3 spring onions, finely sliced 2 tbsp fresh mint, chopped Salt and black pepper to taste Olive oil for frying For the tzatziki: 200 g Greek yogurt (10% fat) 1/2 cucumber 1 clove garlic, pressed 1 tbsp lemon juice 1 tbsp olive oil 1 tbsp fresh dill, chopped Salt to taste Grater Tea towel or cheesecloth Large mixing bowl Frying pan Spatula Kitchen paper Small bowl for the tzatziki Mixing Bowl mixing-bowl Grater grater Tea Towels tea-towels Frying pan induction induction-frying-pan Ghidini Cheese Grater / Drum Grater - with 3 drums Ghidini Trommelrasp Cosy & Trendy Tea Towels Fabric Amber Gold 50x70 cm - 3-piece Cosy & Trendy Theedoek Birkmann Spatula Colour kitchen White - 27 cm Birkmann Pannenlikker Cookinglife Mixing bowl / mixing bowl - stainless steel - 3 pieces Cookinglife Mengkom Creamy zucchini soup foodies-romige-courgettesoep Pasta al limone with grilled zucchini foodies-pasta-al-limone-met-gegrilde-courgette-3

Recipe

Gluten-free zucchini fritters with tzatziki

These gluten-free zucchini fritters are crispy on the outside, tender on the inside and perfect served with a refreshing tzatziki. Ideal as a snack, side dish or light lunch.

Course	Side dish
Kitchen	Greek
Servings	4 personen

Preparation time

Preparation time	20 min
Cooling time	30 min
Total	70 min

Equipment

Grater
Tea towel or cheesecloth
Large mixing bowl
Frying pan
Spatula
Kitchen paper
Small bowl for the tzatziki

Ingredients

2 medium zucchini (approx. 500 g)
100 g chickpea flour
2 eggs
100 g feta, crumbled
2 cloves garlic, pressed
3 spring onions, finely sliced
2 tbsp fresh mint, chopped
Salt and black pepper to taste
Olive oil for frying
For the tzatziki:
200 g Greek yogurt (10% fat)
1/2 cucumber
1 clove garlic, pressed
1 tbsp lemon juice
1 tbsp olive oil
1 tbsp fresh dill, chopped
Salt to taste

How to make gluten-free zucchini fritters with tzatziki?

Coarsely grate the zucchini and put it in a clean tea towel. Squeeze out as much liquid as possible. This is a crucial step for crispy fritters, so take your time here.
Put the squeezed zucchini into a large bowl. Add the chickpea flour, eggs, feta, garlic, spring onion, fresh mint, salt and pepper. Mix everything well.
Meanwhile make the tzatziki: grate the cucumber, squeeze out the moisture and mix with the Greek yogurt, garlic, lemon juice, olive oil and fresh dill. Season with salt. Chill until needed.
Heat a generous splash of olive oil in a frying pan over medium heat. Spoon tablespoons of the fritter batter into the pan and press them lightly flat into rounds about 1 cm thick.
Cook the fritters 3 to 4 minutes per side over medium heat until nicely golden-brown and crispy. Work in batches so the pan doesn't get overcrowded.
Place the cooked fritters briefly on kitchen paper to absorb excess oil.
Serve the fritters immediately with the chilled tzatziki on the side. Optionally garnish with an extra sprig of fresh mint or some chili flakes for a spicy twist.

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A good frying pan with a solid base really makes the difference here. Make sure the oil is properly hot before you drop in the batter, that way you get the crispy exterior you're hoping for. If it's too cool, the fritters will soak up oil instead of frying nicely. A pan that retains heat well is your best friend for this recipe.

These fritters are also delicious the next day, cold or briefly reheated in the oven. Make a larger batch and serve them as a party snack or as part of a summer buffet. The tzatziki will keep covered in the fridge for at least two days. Taste for yourself how quickly the plate disappears.