Crisp pan-fried zucchini fritters bound with Parmesan and egg, a classic Italian summer snack.
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.
Serves 4
Toss grated zucchini with 1 tsp salt in a colander and let sit for 15 minutes to draw out excess water.
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.
In a bowl, combine the squeezed zucchini with eggs, flour, Parmesan, herbs, garlic, and pepper until just combined.
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.
Transfer to a paper towel-lined plate and serve hot with lemon wedges.
Squeeze the zucchini twice if it still feels wet — excess moisture is the main cause of fritters falling apart.
Use a nonstick or well-seasoned cast iron pan so the fritters release cleanly.
Keep fried fritters warm in a low oven while you finish the batches so they all stay crisp.
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.
Best eaten fresh; leftovers keep 2 days refrigerated and re-crisp well in a dry skillet or air fryer, not the microwave.
Vegetable fritters have been a staple of Italian summer cooking for generations, a practical way to use the season's zucchini glut before it spoils, especially common in southern Italian and Sicilian home kitchens.
The zucchini likely wasn't squeezed dry enough, or there wasn't enough flour and egg to bind the mixture — add a little more flour if the batter feels loose.
Yes, bake at 220°C (425°F) on a parchment-lined tray for about 20 minutes, flipping halfway, though they won't be quite as crisp as pan-fried.
Pecorino Romano works well and adds a sharper, saltier flavor if that's what you have on hand.
Per serving (150g / 5.3 oz) · 4 servings total
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