Frittelle di zucchine – Italian zucchini and Parmesan fritters Recipe
Frittelle di zucchine are light, golden fritters made with zucchini, cheese and herbs. In Italy they’re often served as a party snack or a light dinner with salad. They’re a bit like our potato pancakes, only more delicate and cheesier. A great way to use up a glut of summer zucchini – kids usually like them too.
These Italian zucchini fritters combine crispy edges with a soft, cheesy centre scented with garlic and herbs – they taste like a summer version of comfort food straight from southern Italy. Thanks to the Parmesan and small pieces of zucchini they have a distinctly savoury, umami flavour, yet are much lighter than traditional potato pancakes. It’s a typical dish from Italian vegetable gardens, where zucchini ripens in abundance and needs to be creatively “smuggled” into meals.
Chef's tips
Make sure to squeeze the zucchini very well in your hands or in a cloth – if too much liquid remains, the fritters will soak up oil and turn rubbery instead of crisp. Fry over medium heat: if the temperature is too high they’ll burn on the outside while staying raw inside; properly cooked frittelle are golden and springy when lightly pressed with a fork. Don’t overdo the garlic – one small clove is enough, otherwise it will overpower the delicate flavour of the zucchini and Parmesan.
How to serve
Serve them straight after frying with a simple salad of rocket, lemon and olive oil or with a thick yogurt-garlic dip. To drink, a light white wine (such as Pinot Grigio) or homemade iced lemonade works perfectly, especially for a summer lunch on the balcony. For larger gatherings you can fry smaller fritters and serve them as finger food on a platter alongside olives and sun-dried tomatoes.
Ingredients
- zucchini 2 medium pieces - 500 g
- eggs size M - 2 piece
- flour about 6 tablespoons - 80 g
- grated Parmesan or Grana Padano - 50 g
- garlic clove optional - 1 piece
- fresh parsley or basil finely chopped - 2 tablespoons
- salt to taste
- freshly ground black pepper to taste
- oil e.g. rapeseed oil
Preparation
- Wash the zucchini, trim the ends and grate on the coarse side of a grater. If the zucchini has a lot of seeds, scoop out the soft centre with a spoon.
- Transfer the grated zucchini to a bowl, add 1/2 teaspoon of salt, mix and leave for 10 minutes to release its juices.
- After 10 minutes squeeze out the zucchini: transfer it to a sieve and press firmly with a spoon or your hands to remove as much water as possible. You can also wrap the zucchini in a clean cloth and squeeze it over the sink.
- Crack the eggs into a large bowl and beat lightly with a fork. Add the squeezed zucchini, grated cheese, chopped parsley or basil and finely chopped or pressed garlic (if using). Season with pepper.
- Add the flour and mix until you get a thick batter, similar to potato pancake batter. If it’s too runny, add another 1–2 tablespoons of flour.
- Heat a thin layer of oil in a large frying pan over medium heat. When the oil is hot (a small amount of batter should sizzle gently as soon as it hits the pan), spoon small portions of batter into the pan, flattening them into fritters.
- Fry the fritters for 3–4 minutes on each side, until golden and slightly crisp around the edges. Adjust the heat so they don’t burn – they should brown gradually.
- Place the fried fritters on a plate lined with paper towel to absorb excess oil.
- Serve warm or at room temperature, on their own or with a simple yogurt-garlic sauce.
Storage
Store leftover fritters in an airtight container in the fridge for up to 2 days. Reheat in a dry frying pan or in the oven so they regain some crispness; avoid microwaving if you want to keep the edges crunchy.
