Recipe for Zucchini Fritters

Zucchini fritters (or frittelle di zucchine) are a beloved dish in Italy, often served as part of an antipasto platter or as a savory side. They’re especially popular in regions like Sicily, where they combine the flavors of fresh, seasonal vegetables with herbs and cheese. Let me show you how I make these crispy, golden fritters from my own personal experience.

Notes:

Expect a crispy outside with a soft, slightly creamy inside. The zucchini and potatoes meld together beautifully, making for a comforting yet light dish. If you’re making these for a crowd, they’re just as delicious at room temperature, so you can prepare them ahead of time.

Recipe for Zucchini Fritters

Prep time: 20 minutes
Cook time: 20 minutes
Resting time: 10 minutes
Total time: 50 minutes
Servings: 4
Calories per serving: ~250-300
Cost of ingredients: Low (zucchini, potatoes, and basic pantry items)
Cuisine: Italian
Course: Antipasto, side dish
Ease of cooking: Easy
Equipment needed: Grater, mixing bowl, frying pan, spatula, paper towels

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Ingredients:

• 3 medium zucchini (about 1¼ pounds / 600 grams)
• 2 medium potatoes (about 10 ounces / 300 grams)
• 1 egg
• ½ cup (60 grams) all-purpose flour
• ½ cup grated Parmigiano Reggiano or Parmesan cheese
• ¼ cup chopped green onions or spring onions
• 2 tablespoons chopped fresh parsley
• 1 teaspoon salt (divided)
• Freshly ground black pepper to taste
• Olive or sunflower oil for frying
• > Go get the must-have equipment and ingredients for creating a Savory  #Zucchini Fritters  now.

Method:

1. Grate the Vegetables: Start by grating the zucchini and potatoes using a box grater. Once grated, place them in a large mixing bowl and sprinkle with ½ teaspoon of salt. Let them sit for about 10 minutes. This will help release moisture from the vegetables.
2. Remove Excess Moisture: After the 10 minutes, use a clean kitchen towel or your hands to squeeze out as much liquid as possible from the zucchini and potatoes. This step is key to getting crispy fritters and not soggy ones, so don’t skip it!
3. Mix the Fritter Batter: Add the squeezed zucchini-potato mixture back into the bowl and combine it with the egg, flour, grated cheese, green onions, parsley, the remaining ½ teaspoon salt, and black pepper. Stir everything together until well mixed. If the mixture feels too dry, add a little bit of the reserved liquid.
4. Cook the Fritters:
   • Shallow Frying: Heat a generous amount of oil (enough to cover the bottom of the pan) over medium heat. Using two spoons, scoop out heaping tablespoons of the batter and drop them into the hot oil. Flatten the fritters slightly with the back of the spoon. Fry them for about 2-3 minutes on each side, until golden and crispy.
   • Oven Baking: Alternatively, for a lighter version, preheat the oven to 350°F (180°C), line baking sheets with parchment paper, and spoon the batter into small mounds. Flatten each mound and bake for 30-40 minutes until golden.
5. Serve: Drain the fritters on paper towels to remove excess oil. Serve them warm or at room temperature with a dipping sauce like marinara, pesto, or a simple lemon wedge.

Tips:

• Don’t skip squeezing the vegetables! The extra moisture is what causes soggy fritters, so make sure you get as much liquid out as possible​
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  t the oil temperature:** If it’s too hot, the fritters might burn before cooking through; if it’s not hot enough, they can absorb too much oil and become greasy【9†source​

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  e them in batches:** If you don’t have a large pan, it’s better to cook the fritters in small batches so they fry evenly.

Variations & Substitutions:

• Gluten-Free: Use gluten-free flour in place of regular flour.
• Vegan: Replace the egg with a flaxseed or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water, let sit for a few minutes to thicken).
• Dairy-Free: Skip the cheese or use a dairy-free alternative like nutritional yeast for a cheesy flavor.
• > Go get the must-have equipment and ingredients for creating a Savory  #Zucchini Fritters  now.

Nutritional Information (Per Serving):

• Calories: ~250-300
• Carbs: 20g
• Protein: 6g
• Fat: 16g
• Fiber: 3g

I hope this guide has made making zucchini fritters seem a little less daunting! Or maybe you’ve tried making them before,  please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment!