Mini Zucchini-Chive Fritters with Smoked Salmon and Sour Cream Gluten-Free Recipe
Think of these gluten free one-bite appetizers by GFF editor Erika Lenkert as fluffier, softer potato pancakes—minus the potato. Skip the smoked salmon and you’ve got a lovely vegetarian appetizer.
Mini Zucchini-Chive Fritters with Smoked Salmon and Sour Cream Gluten-Free Recipe
You can make the fritters in advance, refrigerate for 1 day, reheat in a 350°F oven for 5 minutes, and then garnish and serve. For a dairy-free version, skip or swap the sour cream for a dairy-free option, and for vegetarian, forgo the salmon.
Servings 20 1-1/2 Inch Bites
Ingredients
- 2 cups shredded zucchini from 2 medium zucchini
- 6 tablespoons your favorite gluten-free flour mix
- 3 tablespoons thinly sliced chives divided
- 2 eggs lightly beaten
- Kosher salt and freshly ground pepper
- 2 tablespoons olive oil
- 6 ounces smoked salmon cut into 20 pieces
- 1/4 cup sour cream or dairy-free sour cream for garnish
- 2 teaspoons lemon zest for garnish
Instructions
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Place the zucchini in a clean dish towel and squeeze out as much water as you can.
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In a bowl, combine the zucchini, flour, 2 tablespoons of the chives, eggs, 1-1/2 teaspoons salt, and pepper to taste. Stir to combine.
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Line a baking sheet with paper towels.
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In a large skillet over medium-high heat, heat the oil until shimmering but not smoking.
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Working in batches to not overcrowd the pan, using clean, damp hands, scoop up about 2 teaspoons of batter, shape it into a 1-1/2-inch-wide disk, carefully place in the hot oil, and fry until golden brown on the bottom, 2 to 5 minutes, depending on the heat. Flip and cook the other side until golden, another 2 to 4 minutes.
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Transfer to the prepared baking sheet to drain. Keep warm.
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To serve, arrange the fritters on a platter. Top each with a folded piece of smoked salmon, ¼ teaspoon of sour cream, and a sprinkle of the remaining chives and the lemon zest.
Photography Christine Han
