CHRISTOPHER GOOD — One Workplace, Santa Clara

Several years ago, after battling several immune disorders, my wife learned that she would need to adopt a gluten free diet. This challenged our family to change the way we eat, and to seek out simple, great tasting, and healthy meals that can be prepared quickly. These gluten free zucchini fritters have become a great addition to any meal – or a fantastic afternoon snack.


Wash and dry the zucchini.

Shred the zucchini into a medium sized bowl using the large side of a box grater.

Remove the shredded zucchini and place into a large ziplock bag with one corner cut off.
Press and squeeze as much moisture as possible out of the zucchini, draining the excess liquid out of the bag.

Return the pressed zucchini shreds into the original bowl.

Add the dry ingredients: gluten free panko crumbs, Parmesan and mozzarella cheese.

Add the hot sauce and one egg.

Mix and season with a large pinch of salt and pepper.

Form the mixture into small balls – about the size that can easily be cupped in your hand.

Press out any additional liquid and shape into a small flat round cake.

Consider using a small metal ring to shape the fritter.

Egg poaching rings work well for this.

Heat a non-stick pan over medium heat – adding enough oil to coat the bottom of the pan. Avocado oil is preferred but can be substituted with extra virgin olive oil.

Cook each fritter for 3 minutes on each side.

Add salt and pepper to taste, and serve with hot sauce on the side.

PREP TIME: 5-10 minutes
COOK TIME: 6-12 minutes
TOTAL TIME: 11-22 minutes

1 large zucchini
1/3 cup gluten free
panko breadcrumbs
1/3 cup shredded Parmesan cheese
1/3 cup shredded mozzarella cheese
1 tsp hot sauce
1 egg