Zucchini Fritters (Frittelle di Zucchine)

About This Recipe

Frittelle di zucchine turn up in Italian home kitchens whenever zucchini is overflowing in late summer. Grated zucchini is salted to draw out its water, squeezed dry, then mixed with egg, flour, Parmesan, and herbs into a batter that fries up golden and crisp at the edges while staying soft inside. The key step home cooks often skip is salting and squeezing the zucchini thoroughly — skip it and the fritters turn soggy and refuse to brown. Once that's done, the batter comes together in minutes and fries quickly in shallow oil. Served hot with a squeeze of lemon or a dollop of yogurt, these fritters work as an antipasto, a snack, or a side to a simple dinner.

Ingredients

Serves 4

• 500 gzucchini(grated)
• 1 tspfine sea salt(for drawing out water)
• 2eggs
• 0.5 cupall-purpose flour
• 0.5 cupParmesan(grated)
• 2 tbspfresh mint or parsley(chopped)
• 2 clovesgarlic(minced)
• 0.25 tspblack pepper
• 0.5 cupolive oil(for frying)
• 1lemon(cut into wedges)

Instructions

1. 1

   Salt the zucchini

   Toss grated zucchini with 1 tsp salt in a colander and let sit for 15 minutes to draw out excess water.

2. 2

   Squeeze dry

   Squeeze the zucchini firmly in a clean kitchen towel until no more liquid comes out.

   This step is the difference between crisp fritters and soggy ones.

3. 3

   Mix the batter

   In a bowl, combine the squeezed zucchini with eggs, flour, Parmesan, herbs, garlic, and pepper until just combined.

4. 4

   Fry in batches

   Heat olive oil in a skillet over medium heat. Drop tablespoons of batter into the pan, flattening slightly, and fry 3 minutes per side until golden.

5. 5

   Drain and serve

   Transfer to a paper towel-lined plate and serve hot with lemon wedges.

Variations

• •

  Add crumbled feta instead of Parmesan for a tangier, Greek-leaning version.

• •

  Mix in grated carrot or corn kernels for extra color and sweetness.

• •

  Serve with a garlic yogurt dip instead of lemon for a creamier finish.

Storage

Best eaten fresh; leftovers keep 2 days refrigerated and re-crisp well in a dry skillet or air fryer, not the microwave.

Frequently Asked Questions