Zucchini fritters, low carb & gluten-free with goat’s cheese dip

Zucchini Puffer, Low Carb & glutenfrei mit Ziegenfrischkäse-Dip

| gluten-free | vegan | grain-free

Recipe by: Johanna from glutenfreierezeptwelt.de

Makes approx. 12 pieces.

Ingredients for the gluten-free zucchini fritters

For the buffers

  • approx. 350 g zucchini (whole, weighed with peel)
  • approx. 250 g kohlrabi (that’s about 1/2 kohlrabi)
  • 60 g finely grated Emmental cheese, or vegan cheese alternative
  • 1/2 tsp salt
  • 2 tbsp (20 g) lupin flour
  • 120 g Ruut cassava flour
  • 1 clove garlic, pressed
  • 1 tbsp chopped chives
  • 1 tbsp chopped parsley

For the dip

  • 100 g goat’s cheese
  • 40 g natural yoghurt
  • 2 small tomatoes, finely chopped

A vegan alternative can also be used for the dip.

Preparation of the gluten-free zucchini fritters

Tip :) Only use kitchen scales for our recipes or to weigh the flour.

  1. Peel the zucchini and kohlrabi. Grate the zucchini on the coarse side of the grater and the kohlrabi on the fine side. Squeeze out some of the juice.
  2. Add the remaining ingredients and knead with your hands until you have a smooth dough. It will seem a little dry at first, but this will change the longer you knead.
  3. Form the mixture into about 12 golf ball-sized balls, press them slightly flat in your hand (about the size of your palm) and place them in a hot pan with sunflower oil.
  4. Bake the fritters on a low heat until golden brown on both sides. Turn them 2-3 times to prevent them from sticking too much to the pan and breaking when you turn them.
  5. Allow to cool slightly on a plate.
  6. For the dip, mix all ingredients and serve with the zucchini fritters.
Alan Harms

Alan ist Autor, Agrarwissenschaftler und backt für sein Leben gern.

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