Fresh from the backyard garden, and full of flavor, Italian Zucchini Fritters turn a humble summer vegetable into a crispy, golden side dish your family will devour.
Elena Davis shares just how easy and delicious they are to make.
Ingredients:
- 2 pounds zucchini, washed and grated, and tossed in a bowl with 1 teaspoon salt
- 2 large eggs
- 2 cloves garlic, minced
- 3 tablespoons chopped fresh Italian herbs, basil, parsley, rosemary, oregano, etc
- ⅓ cup unbleached all-purpose flour, use gluten-free all-purpose flour
- ½ cup grated Parmesan cheese
- Salt and Pepper to taste
- Olive Oil for frying
INSTRUCTIONS:
- Using the large holes of a box grater, grate the zucchini. Toss with 1 teaspoon of salt and transfer to a colander set over a medium bowl. The salt will help draw out some of this moisture. Wait 30 minutes, then squeeze excess moisture with your hands or a clean dishcloth.
- Place zucchini in a large bowl. Stir in the eggs, garlic, and herbs. Then, stir in the flour and cheese.
- Heat the oil in a medium skillet over medium-high heat. Once hot, drop three heaping tablespoons of batter per fritter in the skillet and fry on both sides until nicely browned. Place the fried fritters on paper towels to drain.
- Serve immediately while crispy. Serve with whipped ricotta cheese, a dollop of sour cream or Greek yogurt, and a sprig of fresh herb for garnish.
Elena Davis is a true Italian cook with true Italian flair! Her website is one to bookmark come dinner time. You can check out all of her recipes at cucinabyelena.com.
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