Zucchini Fritters (gluten-free)

Zucchini Fritters are a great way to get your veggies and proteins in one dish as they are usually prepared with combination of vegetables, eggs and cheese. In this recipe, all-purpose flour and hard cheese are replaced with cottage cheese and buckwheat flour so the fritters are a bit easier to digest. Zucchini fritters are quick and easy to make. You can even prepare the mixture on Sunday and keep it in the fridge for an upcoming week or you can freeze it.


1 medium-sized zucchini (or two small)

50 g of milled walnuts (½ cup)

2 medium-sized eggs

100 g of dry cottage cheese

3/4 cup of buckwheat flour (100 g)

½ cup of minced onions (50 g)

2 teaspoon salt

1 teaspoon of Cayenne paper

fresh chopped parsley

olive oil for frying

Coarsely grate the zucchini and add salt. Leave it for about 10 minutes and let the water from zucchini drain by pressing it against the holes of a colander with a wooden spoon. Try to squeeze as much liquid as you can. Place zucchini in a bowl and add milled walnuts, eggs, cottage cheese, onion, cayenne paper and parsley. Mix everything well until all ingredients are distributed. Heat 2 teaspoon olive oil in frying pan. Drop two portions of the mixture into pan. Cook for about 4-5 minutes each side or until golden and crispy. You can drain briefly on paper towels the extra oil. The mixture yields about six zucchini fritters.

Nutrition facts (1 piece):

Energy: 189 kcal

Total Fat:  10.5 g

Total Carbs: 17 g

Protein: 8 g

Fiber: 3 g