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Gluten Free Zucchini and Potato Fritters Recipe


  • 1 1/2 lb PEI Potatoes
  • 1 Zucchini, coarsely grated
  • 1 Egg
  • 2 tbsp Corn Flour
  • 1 tbsp Tapioca Flour
  • 1/2 tbsp Kosher Salt
  • Freshly Ground Black Pepper
  • 1/4 cup Coconut Oil


  • Peel the potatoes, and coarsely grate them into a large mixing bowl
  • Add grated zucchini along with egg, corn flour, the tapioca flour, salt and pepper to the mixing bowl, gently tossing together until combined
  • Heat the coconut oil in a non stick skillet over medium heat
  • Working in batches, scoop 1/3 cup size portions into the skillet and brown the patties for around 2 to 3 minutes on each side until they are golden brown
  • Transfer to a dish lined with paper towel to drain, serve warm with your favourite topping

About me: My name is Paul Thibault, an impulsive home chef developing delicious gluten free recipes for family and friends regardless of their allergen restrictions or dietary limitations, visit the About Page to learn more.