Italian Zucchini Fritters – or frittelle di zucchine as I call them in Italian – is one of the best way to use up the harvest of the season. This is the perfect recipe to make this time of the year when you might have a surplus of large zucchini in your garden and you can also use the small zucchini you can find at your local grocery store. This recipe calls for fresh and simple ingredients and once you will make it, you will do it again and again, trust me!
I must confess that making this little zucchini pancakes has been my way to make Rob, my husband eating more egg. He does not eat too much frittata – which on the opposite I love- but for some reason he cannot stop eating these when I cook them. I guess they must be good…he is my true taste tester!
WHY YOU WILL LOVE THIS RECIPE
– You will need to shop for a few ingredients only, and you might have already all of them!
– These Easy Zucchini Fritters are ideal for a picnic, a day at the beach or a tantalizing appetizer.
– This crispy fritters are rather quick to make and this is a great recipe if you want to create your own variations!
ITALIAN ZUCCHINI FRITTERS INGREDIENTS
To make these delicious zucchini fritters you will need:
Zucchini: pick zucchini that are firm and without any marks. Both big homegrown ones and smaller ones are great for this recipe. As a rule of thumb, the smaller the zucchini, the lesser the seeds and the amount of water.
Shallots: more delicate than onions, shallots will give a nice taste, without overpowering the flavor.
Egg: I use 1 egg for every pound of zucchini. Make sure they are at room temperature.
Flour: I used all purpose flour, but you can use almond flour, gluten-free or paleo flour if your prefer.
Parmesan cheese: the classic Italian cheese can never be missed, especially in such a delicious recipe.
Fresh Herbs: I used what I had on hands…basil, mint, chives and parsley. You can use only one or mix and match according to what you have.
Extra Virgin Olive Oil: Use good quality olive oil. Olive oil is at the base of the Mediterranean diet.
Salt & Pepper: according to taste.
HOW TO MAKE ITALIAN ZUCCHINI FRITTERS
The process is simple and requires minimal effort. The hardest part is straining the water out of the zucchini. Zucchini are made of 95% water, therefore squeezing the water out is the critical step to obtain crunchy fritters! The rest of the process is similar to making a pancake and frying it on a pan or skillet.
Start by shredding the zucchini using the large holes of a box grater. After shredding them, place them in a colander over a bowl. Sprinkle with 2 teaspoon of salt, which will help draining the water out of the zucchini. Wait 30 minutes and start squeezing the grated zucchini with your hands, or using a cheese cloth or tea towel.
Squeeze the shredded zucchini, in order to remove as much water as possible. ( you should obtain 2/3 cup or more). It is crucial to remove the water, in order to have crunchy zucchini fritters and not soggy ones.
In a mixing bowl place the shredded zucchini , the shallots, the egg, flour, Parmesan and fresh herbs. and all the other ingredients. Add some EVOO to a skillet or large frying pan over medium-high heat, and when the oil shimmers, add a dollop of the mixture, flatten it immediately for faster cooking and cook it for 2-3 minutes on each side until they become golden brown on both sides. To shape the fritters, you can use an ice-cream scooper or 1/8 cup serving spoon.
Place the cooked fritters on paper towels to absorb the excess of oil. Serve them warm or at room temperature.
MORE DELICIOUS ZUCCHINI RECIPES & MORE FOR YOU
Zucchini and Summer Squash Spaghetti with Tuna.
Frittata with Zucchini and Mushroom
Leek Fritters with Sumac Yogurt Sauce
Zucchini with Raisins and Pine Nuts
SUBSTITUTIONS
You can sub the zucchini with spinach, ramps, broccoli rice or leek. In the case of spinach, remove the water as well.
If you do not like Parmesan, you can sub it with Pecorino or Feta.
You can use any herbs you like, only one kind or a mix. Fresh basil or parsley would be my recommendation if you prefer only one herb.
ITALIAN ZUCCHINI FRITTERS VARIATIONS
I recommend you to make the recipe as is for the first time, then you can vary your recipe with one of the suggestions below:
–Spicy: some cayenne pepper, paprika or peperoncino ( red chili flakes) will add some heat to the recipe. If you prefer a more oriental touch, go for cumin or tumeric.
– Cheesy: if you would like your fritters to be gooey add some shredded mozzarella, provolone cheese or scamorza.
– For the meat lovers: add some bacon, some ham or some crudo ham, the savory taste of the ham will compliment the delicate flavor of this delicious zucchini fritters.
HOW TO SERVE ITALIAN ZUCCHINI FRITTERS
We usually eat them without any sauce, but you will never go wrong to pair it with a dollop of ricotta! If you serve to a party consider adding a dollop of sour cream with chives or a light greek yogurt and sour cream sauce.
Serve them with any other appetizer or with some fresh salads or as a side dish with meat and fish.
STORING SUGGESTIONS
These Italia Zucchini Fritters can be stores for up to 4 days in an airtight container in the refrigerator. You can also freeze them for up to 4 weeks. Just thaw them and warm them up in the hot oven at 375 F° (190 C°) for 15-20 minutes. You can also reheat them in an air fryer or microwave.
If you try this recipe and you liked it, please leave a star review below! I would be very appreciative of your comments!
Make sure to tag me on Instagram @Italian_kitchen_confessions I hope you loved it! To get more ideas follow me on Pinterest.
Ingredients
For the Parmesan Zucchini Fritters
- 1 pound zucchini shredded
- 2 tbsp shallots chopped
- ½ cup Parmesan grated
- ⅓ cup flour all purpose
- 3 tbsp mixed herbs chopped
- 1 unit egg
- 2 tsp salt
- 1 pinch black pepper crushed
- 3 tbsp olive oil extra virgin
Instructions
For the Parmesan Zucchini Fritters
- Start by washing the zucchini and pat them dry.
- Using a box grater to shred the zucchini. After shredding them, you will take a colander and place a cheesecloth inside. Place the shredded zucchini on top of the cheesecloth, tossing them with salt and wrapping them in the cheesecloth.
- Let them rest for at least 20 minutes. After this time, squeeze out all the water (see notes).
- In a mixing bowl place the shredded zucchini, the chopped shallots, the parmesan, the flour, the eggs and some crushed black pepper.
- Switch on the stovetop, take a frying pan, add 2 tbsp of EVOO and when hot, dip a dollop of the mixture into it (see notes).
- Cook for about 2/3 minutes on each side, until it has browned.
- Remove the Parmesan Zucchini Fritters, place them on a paper towel to drain off the excess of oil.
- Add more EVOO to the pan and continue cooking the fritters, until you are down with the mixture.
Notes
- Squeezing the shredded zucchini, it is important in order to remove all the water. You will obtain 2/3 cups of liquid. It is crucial to remove the water, in order to have crunchy zucchini fritters and not soggy ones.
- To shape the fritters, you can use an ice-cream scooper or 1/8 cup serving spoon. Flatten it immediately for faster cooking.
- You can freeze the fritters for 4 weeks in the refrigerator. Thaw them and heat them in the oven at 375 F° (190 C°) for 15-20 minutes. You can also reheat them in the air-fryer or microwave.
Nutrition
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queste frittelle sono il TOP!