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Gluten-Free Summer Squash Fritters

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"These gluten-free, egg-free, and dairy-free summer squash fritters make an interesting breakfast or side dish for a meal."
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30 m servings 195
Original recipe yields 4 servings


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  1. Place a griddle over medium heat.
  2. Combine squash, onion, and jalapeno pepper in a small bowl.
  3. Combine rice flour, gluten-free flour, flaxseed meal, and baking powder in a medium-sized bowl. Stir in water. Add squash mixture and stir to coat; batter should be moist, but not liquid.
  4. Spray the hot griddle with cooking spray. Scoop batter onto the griddle and fry about 3 minutes. Flip and fry for another 3 minutes, or longer if you want a more browned edge. Repeat with remaining batter.


  • Cook's Notes:
  • This can be made in stages; place vegetables in a covered bowl and refrigerate. Plan on cooking the next day! The dry ingredients can be placed in a covered bowl to be combined with water and vegetables later.
  • Two tablespoons chopped green bell pepper can substitute for jalapeno pepper.

Nutrition Facts

Per Serving: 195 calories; 2.6 39.8 4.6 0 187 Full nutrition

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