Zucchini fritters, another recipe from grandma that she always made, delicious indeed more than that, perfect both to serve as an appetizer or as a main course.
The zucchinis are not cooked beforehand but are grated and then added to the batter this way the fritters remain crispier and more delightful.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: About 18 fritters
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Zucchini Fritters:
- 1 large zucchini (about 5 oz)
- 1 large potato (about 7 oz)
- 1 medium egg at room temperature
- 1 1/4 cups all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1 tsp instant yeast for savory preparations
- 3/4 cup whole milk (at room temperature)
- to taste fine salt
- to taste oil for frying
Tools for the Zucchini Fritters:
- 2 Bowls
- 1 Grater
- 1 Pan
Steps for Preparing and Cooking the Zucchini Fritters:
Wash the zucchini well, dry thoroughly, cut off the two ends, and then grate it using a mandoline with large holes.
Peel the potato and grate it (again using a mandoline with large holes), salt well (about 2 teaspoons) and stir the ingredients well, then let them rest this way the vegetables will release water.
In a bowl, beat the egg with the grated Parmesan cheese (if you prefer a milder flavor use Grana Padano), with a whisk then add part of the milk and mix the ingredients, add the sifted flour with the instant yeast for savory preparations.
Mix the ingredients well, add more milk to obtain a fairly thick batter and salt (if you like, you can also add ground pepper).
With your hands, squeeze the vegetables and put them in the bowl with the batter, stir well to obtain a homogeneous mixture and if necessary add a little salt.
Heat the oil in a pan (do the toothpick test, when bubbles form around the toothpick the oil is hot), place spoonfuls of mixture into the oil and cook well on both sides until the zucchini fritters are nicely golden.
Place the fritters on a plate lined with absorbent paper, then transfer them to a serving plate.
Repeat the same procedure with all the available dough.
Serve immediately or when they are warm.
Tips:
The use of the potato also serves to give more consistency to the preparation, alternatively you can double the amount of zucchini and not use it.
