Zucchini Fritters, great as a tasty side dish, perfect as a finger food appetizer to dip in yogurt sauce, or even as a complete and tasty vegetarian main course. Crunchy on the outside and soft on the inside, they will win everyone over!
These zucchini fritters are a true joy in the kitchen: so easy to make, yet so versatile to solve any dilemma about what to prepare in a flash!
Yes, they are indeed easy to make: just grate the zucchini, and mix them with eggs, cheese, and flour. But don’t be fooled: there are some little secrets I’ll reveal at the end of the recipe for a simply perfect result.
If you wish, you can replace the zucchini with other vegetables. For example, with carrots for a sweeter taste, or with potatoes for a “rosti” effect, or even with cauliflower, for a more delicate and surprising flavor.
Vegetarian, ready in no time, and perfect for any occasion: from aperitif to main course. What more could you want?
But now, let’s see how to make the Zucchini Fritters. Get the ingredients ready and let’s start!
And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting for you.
Gabriella
Other delicious zucchini recipes to try:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3 zucchini
- 2 eggs
- 1/2 cup grated Parmesan
- to taste salt
- to taste pepper
- 3 zucchini flowers (optional)
- 2 sprigs parsley (fresh leaves, chopped)
- enough olive oil (for frying)
- 2 tablespoons flour (or 3 – to adjust consistency)
Tools
- 1 Electric grater
- 1 Colander
- 1 Tea towel
- 1 Bowl
- 1 Pan
- Paper towel
Steps
First, wash and trim the zucchini. Grate them with a box grater or an electric grater.
Put them in a colander and sprinkle with a pinch of salt. Let them rest for at least 15-30 minutes. This is the key step for crispy fritters. After the time has passed, squeeze them very well with your hands or with a clean tea towel to remove as much liquid as possible.
In a bowl, combine the squeezed zucchini, the eggs, the grated cheese, the zucchini flowers torn into pieces, the chopped parsley, a pinch of salt and pepper. Mix well with a fork.
Add the flour and mix until you get a homogeneous batter, soft but not too runny. If the batter is too soft, add another tablespoon of flour (or breadcrumbs) to absorb the moisture.
Heat plenty of olive oil in a deep pan (the ideal temperature is about 340°F). Scoop a tablespoon of batter at a time and slide it into the hot oil. Fry a few fritters at a time so as not to lower the oil temperature too much.
When the fritters are golden and crispy on both sides (about 2-3 minutes each side), drain them with a slotted spoon and lay them on a plate lined with paper towels to remove excess oil.
Here are the Zucchini Fritters ready. Serve them hot or warm. Enjoy your meal!
Until the next recipe.
Storage
Zucchini fritters are best just fried (or just baked), when they are still hot and crispy. However, if any are left over, you can store them in the refrigerator for 1-2 days, in an airtight container.
If you prepare them for a buffet or aperitif, they can stay at room temperature for a few hours (maximum 4-5 hours) without problems, although they will lose some crispness.
If you wish to reheat them, avoid the microwave, which would make them gummy, and prefer the oven at 350°F (heat them for about 4-5 minutes), the air fryer (reheat them for 3-5 minutes at 340°F – it is the quickest method to regain crispness) or a non-stick pan (heat it without adding oil, add the fritters, and cook them over medium heat for a few minutes on each side).
Tips and Suggestions
– Flavors: You can also add mint, parsley, chives, parsley, or a finely chopped garlic clove or some scallions to the batter.
– Baking/Air Fryer: For a lighter version, you can form mounds of batter on a baking sheet with parchment paper, drizzle with a little oil, and bake in a preheated static oven at 350°F for about 20-25 minutes, or in an air fryer at 340°F for about 15 minutes.
– Softer Fritters: If you want fluffier fritters, you can add half a teaspoon of instant leavening agent for savory cakes (like “pizzaiolo”)
Chef’s Tips
– Maximum Water Removal.
This is the real secret to crispness. Zucchini are full of water, and if you don’t remove as much as possible, the fritters will become soft and absorb too much oil during cooking.
Technique: After grating the zucchini and letting them rest with salt, don’t just squeeze them with your hands. Place them in a clean kitchen towel and squeeze them firmly! You need to get an almost dry zucchini mixture.
– Oil Temperature
For perfect frying that leaves them dry and golden, the oil temperature must be constant.
Check: The oil must be well heated, at about 340–356°F. If you don’t have a thermometer, the oil is ready when, by immersing the tip of a wooden skewer, lively bubbles immediately form around it.
Always fry a few fritters at a time. Placing too many will cool the oil immediately, and this ensures the fritters become greasy and heavy.
– Oil Temperature
For perfect frying that leaves them dry and golden, the oil temperature must be constant.
Check: The oil must be well heated, at about 340–356°F. If you don’t have a thermometer, the oil is ready when, by immersing the tip of a wooden skewer, lively bubbles immediately form around it.
Always fry a few fritters at a time. Placing too many will cool the oil immediately, and this ensures the fritters become greasy and heavy.
IF YOU LIKE MY RECIPES, YOU CAN ALSO FOLLOW ME ON MY FACEBOOK PAGE HERE OR ON PINTEREST HERE OR EVEN ON INSTAGRAM HERE
Return to the Home Page to read other recipes
