Every year our garden produces more zucchini than we can use, and often we don’t know how to eat them all. This year I tried new recipes: some failed, but others, like this one, were a real success!
These zucchini fritters are soft little patties, slightly flattened, perfect served hot or cold. They’re ready in a few minutes and require only 3 basic ingredients. A simple, quick and delicious recipe, ideal as a side dish or a light snack.
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 6 Minutes
- Portions: 6
- Cooking methods: Frying
- Cuisine: Italian
Ingredients for 6 fritters
- 2 cups shredded (about 8.8 oz) zucchini
- 2 eggs
- 1/4 cup re-milled durum semolina flour
- salt
- vegetable oil
Preparation of the fritters
Wash the zucchini and trim off the ends. If needed, remove the seeds by cutting the zucchini in half lengthwise. Grate them with a coarse grater.
Transfer them to a colander, add a pinch of salt and let them drain for about 15 minutes.
Squeeze out the excess water well and put the zucchini in a bowl. Add the eggs and the flour, then mix until you have a uniform batter.
Heat a drizzle of oil in a nonstick pan over medium heat. Use a spoon to take portions of the mixture and form small fritters, pressing them down slightly.
Cook for 2-3 minutes per side, until golden. Turn them carefully because they will remain soft while cooking.
Serve hot or cold: they’re delicious either way.
Tips
You can flavor the fritters with fresh mint or parsley added to the batter, or, if you like, thinly sliced onion.
For the flour you can substitute the re-milled semolina with all-purpose (type 0), or type 1 or 2 flours, or cornmeal.
Other recipes:
Try the Zucchini and Carrot Rosti.
