Caputo’s Calabrese Zucchini Fritters (Cucuzze Frittelli)

2 eggs
1/2 cup fine bread crumbs, dried
1/2 cup all purpose flour
2 T parmesan or pecurino cheese, grated
2 T fresh Italian parsley, finely chopped
2 medium zucchini, coarsley grated (about 2 cups)
1/2 t salt
1/4 t freshly ground black pepper
1/4 cup olive oil

In a large bowl whisk eggs thoroughly. Add the bread crumbs, flour, cheese, and parsley. Mix well. Add zucchini, salt and pepper, mix well and let stand for 10 to 12 minutes.

In a medium skillet heat 1/2 of the olive oil over medium-high heat. With a tablespoon, drop the batter into the oil. Saute for 4 to 6 minutes until thoroughly cooled and golden brown, turning once. Put on paper towel to drain. Keep warm in a low oven. Add more oil as needed. When all the batter is cooked, place fritters on a platter and serve.

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