Tasty appetizer of quick zucchini and onion fritters, ready in a few minutes, perfect for an aperitif or when you want to prepare a rich hot and cold platter at home, not just the usual meats and cheeses but also meatballs, fritters, and much more. Zucchini and onion fritters are a classic of Calabrian cuisine, prepared with garden-grown zucchinis and Tropea red onions that we love so much not just in Calabria; imagine that as a child I would eat them from the garden with such joy, eagerly waiting for them to be ready to pick, and my brother and I would sneak a few from our mom. The fritters are legendary, very easy to prepare but also very easy to mess up. It’s important to use all the ingredients that give the fritters a unique taste, like good homemade Calabrian pecorino cheese, shaped and pressed in woven baskets. If you don’t have Calabrian cheese, you can choose a good local pecorino.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 20 Minutes
- Portions: 4 -6
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Zucchini and Onion Fritters
- 2 zucchini
- 2 eggs
- 1 Tropea red onion
- 5 tablespoons all-purpose flour
- to taste pecorino cheese
- to taste Parmesan cheese
- to taste parsley
- to taste salt
- to taste black pepper
- to taste sunflower seed oil
Tools for Preparing Zucchini and Onion Fritters
- 1 Bowl
- 1 Knife
- 1 Cutting board
- 1 Spoon
- 1 Frying pan
Steps for Quick Zucchini and Onion Fritters
Quick Zucchini and Onion Fritters
Wash and slice the zucchini thinly, do the same with the onion, and place everything in a bowl. Lightly salt and mix. Let it rest for about half an hour. A little longer is fine too.
At this point, after half an hour, add the eggs, cheese, parsley, pepper, and gradually the flour to the zucchini to get a creamy and not too liquid mixture, smooth and without lumps.
Fry the fritters by spoonfuls in plenty of hot oil in a pan, spacing the spoonfuls so the fritters don’t stick together.
Let the fritters brown well in the oil, flipping them over to brown the other side.
Once they are golden and puffy on all sides, remove them from the oil and drain on paper towels without stacking them, so they dry well and remain nice and crispy.
Zucchini and Tropea red onion fritters make a delicious appetizer, best served hot and freshly made, so I recommend frying them a few minutes before serving, great for an aperitif.
You can also make them with other vegetables as seen in the links above, including mushrooms, eggplants, and much more.
