Light zucchini and prosciutto fritters: today I present a quick summer recipe that serves as a complete dish.
To prepare these fritters, I utilized seasonal ingredients that pair well together: the sweetness of zucchini with the saltiness of prosciutto. Feta completes the dish, making the fritters very soft and tender.
So let’s not waste any more time and let’s make these light zucchini and prosciutto fritters, oh they are so good!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 1
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients: light zucchini and prosciutto fritters
- 6 zucchini
- 2 eggs
- 3 tablespoons breadcrumbs
- 6 cubes feta
- 3 slices prosciutto
Tools: light zucchini and prosciutto fritters
The Ballarini pan is truly an excellent pan both because it has a temperature indicator that turns red and visually lets me know when it is the perfect time to add the food, and for the non-stick coating that allows me to cook with little fat.
- 1 Mandoline
- 1 Pan
- 1 Ring Mold
Steps: light zucchini and prosciutto fritters
To achieve these magnificent fritters with zucchini, prosciutto, and feta, you will need a mandoline or a grater.
The most tedious task in preparing this dish is grating six medium-sized zucchini into a bowl. I usually use light green ones that are never too big, and then squeeze them well.
Add one egg and mix.
Francy’s tip: start with one egg and check the consistency of the mixture, which should be soft; if needed, add another egg.
Add six crumbled feta cubes to the mixture.
Mix the blend by adding three tablespoons of breadcrumbs; you’ll get a soft but not liquid consistency.
To get light fritters, you should use a non-stick pan. I use the Ballarini pan for two essential reasons that I explain in the tools section.
I just barely greased the pan, and with the help of a ring mold, I shaped my fritters.
Cook on both sides until golden, about 4 minutes per side.
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FAQ (Frequently Asked Questions)
How to store them?
In the fridge, in a tightly sealed container.
I don’t like feta, what can I substitute it with?
If you want to replace it with another cheese, I would choose fontina.
Can they be frozen?
Yes, if so, separate them from each other.
