Gluten Free Zucchini Fritters with Feta

These Gluten Free Zucchini Fritters with Feta make a satisfying, savory breakfast or snack. You can serve them with poached eggs or just on their own, since they’re full of flavour. I like them with a dollop of natural yoghurt, plenty of fresh dill and a dusting of smoked paprika.

You usually need some sort of flour to hold fritters together. These fritters are made with buckwheat flour. Buckwheat flour is is a bit more nutritious than regular flour. It’s also gluten-free and is technically made from a seed, not a grain.

If you don’t need the fritters to be gluten-free, you can use plain, all purpose flour instead of the buckwheat flour. I have tested the recipe both ways and can’t tell much of a difference. Wholemeal wheat flour could also be used as a slightly more nutritious option than white wheat flour.

Light or dark buckwheat flour

I use light buckwheat flour, which is made from hulled buckwheat. I also use it in these Buckwheat Jam Thumbprint Cookies. Dark buckwheat flour, on the other hand, is made from unhulled buckwheat.

I’ve never actually tried dark buckwheat flour, but I imagine is has an earthier flavour and is perhaps heavier in texture when used in recipes. However, most buckwheat flour available at supermarkets or at health food stores is light buckwheat flour.

I buy my buckwheat flour from a health food store that stocks organic dry goods that you can buy in bulk per gram or kilogram. I’ve also seen buckwheat flour in the health food aisle of the major supermarkets in Australia.

Ingredients for Gluten Free Zucchini Fritters with Feta

Zucchini: Grated zucchini, or courgette, is the base ingredients of the fritters. You want to squeeze out as much moisture from the grated zucchini as possible to avoid wet fritters, but the buckwheat flour also absorbs some of the leftover moisture. I’ve explained how I squeeze out grated zucchini in the recipe notes below.

Spring onion: Gives the fritters a flavour boost. I love the subtle sweet flavour of spring onions, or scallions. But you could use any onion finely chopped if you prefer.

Free-range eggs: To hold the fritters together. I also like to serve the fritters with an extra poached egg if I’m having them post-training. I haven’t tested the recipe with an egg replacement, but I would say that the eggs are essential here to bind the mixture.

Buckwheat flour: To give the fritters structure and absorb leftover moisture from the grated zucchini. You can use plain, all purpose flour if you don’t need the fritters to be gluten-free.

Baking powder: To lighten the texture of the fritters slightly.

Feta cheese: To be crumbled up and folded through the fritter batter. I love the burst of saltiness that you get from the crumbled up feta. You could use another cheese if you prefer or leave it out altogether for plain zucchini fritters.

Extra virgin olive oil: A small amount is added to the fritter batter for flavour. A little more is also used in the pan for frying. If your pan is not non-stick, just add some extra oil when frying to prevent sticking. You can use another oil or melted butter if you prefer.

Sea salt and black pepper: Essential for seasoning the fritters.

More savory breakfast ideas

This Shakshuka with Fresh Tomato and Spinach makes a delicious warm and savory breakfast.

These savory Buckwheat Zucchini Muffins are gluten-free and great to make ahead for quick breakfasts or snacks.

I also make these Herbed Sweet Potato and Oat Savoury Muffins when I want something quick and easy that’s ready to go.

This Easy Hummus is another recipe that I make weekly. It’s great served with eggs and fresh vegetables for breakfast.

You can find all of my savory breakfast ideas on the Savory Breakfast page.

Gluten Free Zucchini Fritters with Feta Recipe