How to Make Zucchini Fritters
For those who are looking for a tasty and healthy snack, zucchini fritters are the perfect option. These crispy bites are easy to make and bursting with flavor. The cheesy, salty goodness of pecorino cheese combined with the savory taste of zucchini is truly a match made in foodie heaven.
Once you take a bite, you’ll find yourself reaching for more. Serve them as an appetizer at your next gathering or enjoy them as a light lunch or snack. With this recipe, you’ll never want to go back to plain old zucchini again!
This is Nonna Maria’s recipe and yes, it is the same one you will find in my cookbook Authentic Italian, where I have preserved every detail exactly as she makes it.
Watch Zucchini fritters video recipe:
I recently recreated Nonna Maria’s recipe from my cookbook Authentic Italian to show just how faithfully the book captures her original method. Watch both videos and you will see how closely they match – that is exactly the point.
Watch: Nonna Maria’s Zucchini Fritters from the Authentic Italian Cookbook
How to Make Italian Zucchini Fritters | Best Zucchini Fritters Recipe Ever
Vincenzo’s Top Tips To Make Zucchini Fritters
Turn it down!
If it is turning brown or cooking faster than this, you need to turn the heat down!
Let the water out
Make sure to squeeze them by pressing both hands around them until you get all of the water out
Just over A MINUTE
Make sure you cook each side of the zucchini fritters for just over a minute or until golden brown.
No Self-Raising Flour? No Problem
If you do not have self-raising flour at home, you can make your own very easily. Simply combine 5 tablespoons of all-purpose flour with 2 tablespoons of baking powder and mix well before adding to the fritter mixture. The result is exactly the same – light, crispy fritters with a beautiful golden exterior.
Clean the Oil Between Batches
After frying the first batch of fritters, small pieces of batter will be left behind in the oil. If you leave them in, they will burn during the next batch and give the remaining fritters a bitter, dark flavour. Before adding the second batch, use a slotted spoon or small strainer to scoop out any leftover crumbs from the oil. This takes 30 seconds and makes a significant difference to the final result.
Try Other Fritter Variations
Once you have the method right, the same batter works beautifully with other vegetables. Chickpea fritters are a personal favourite – swap the zucchini for well-drained canned chickpeas slightly mashed for texture. Corn fritters work equally well – use fresh or well-drained tinned corn kernels in place of the zucchini. The technique is identical. Squeeze out any excess moisture, mix with the egg and flour base, and fry until golden. Each variation has its own character but the same satisfying crunch.
Zucchini Fritters
Print Recipe
Equipment
- 2 Medium size mixing bowls
- Whisk
- 2 Tablespoons
- Medium deep fry pan
- Spatula
- Grater
- Paper towels
Ingredients
- 5 Eggs
- 5 Zucchini
- 3 Self-raising flour, heaped tablespoons
- 2 Plain flour, heaped tablespoons
- 5 tbsp Freshly grated Pecorino cheese
- Cooking salt
- Sprinkle of pepper
- Olive Oil
Instructions
- To make the zucchini fritters, you should first prepare the zucchini by freshly grating them into a bowl.
- Add a sprinkle of cooking salt to the grated zucchini and leave to rest for 10 minutes. Tip: Use this 10-minute resting time to prepare your egg mixture. By the time the zucchini has finished resting and you have squeezed out the excess moisture, the egg mixture will be ready and waiting. Simply add the squeezed zucchini straight into the bowl with the egg mixture and combine. It is a small change that makes the whole process flow more smoothly.
- Then, scoop out handfuls of the mixture at a time, squeezing them by pressing both hands around them until you get all of the water out, transferring them into a clean bowl.
- Crack five eggs into a medium sized bowl and whisk them well. Then, add salt and pepper, and mix again.
- The next step for your zucchini fritters is to add both the self-raising flour and plain flour, followed by the pecorino cheese.
- Once this is mixed through well, combine it in the same bowl as the zucchini and mix.
- Then heat up olive oil in a medium pan. Once it is ready, turn it down slightly so the oil doesn’t burn the fritters.
- Using a tablespoon, scoop out a heap of the mixture gently drop it into the pan with oil.
- Make sure you cook each side of the zucchini fritters for just over a minute or until golden brown.
- Remove each zucchini fritters once cooked and transfer it to a plate with paper towels on top to soak any excess oil.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
Video
How to serve Zucchini Fritters
Once you’ve cooked up a batch of these delicious zucchini fritters, the next step is to serve them up in style! Start by selecting a beautiful serving plate that will do justice to your culinary creation. Using a spatula or tongs, carefully transfer the fritters to the plate while they are still warm and crispy.
Make sure to leave some space between each fritter so that they can be appreciated individually. Then, it’s time to add the finishing touch – a generous sprinkle of freshly grated Pecorino cheese. If you’re a cheese lover, don’t be afraid to go all out and add plenty of this salty, nutty cheese to take your fritters to the next level.
Serve them up hot and enjoy the delicious Italian flavors that make this dish so special!
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