Italian Week – Zucchini Fritters

It’s time to say “Ciao” to Italian Week. Here’s one last (vegetarian) recipe to close out the celebration. Zucchini fritters!


4 medium zucchini, finely diced
2 eggs, lightly beaten
2 tablespoons chopped flat-leaf parsley
1/2 cup grated parmigiano-reggiano
1 teaspoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
3/4 cup-1 cup all-purpose flour
Olive oil

Combine the zucchini, eggs, parsley, parmigiano, and extra-virgin olive oil and stir until the zucchini is coated. Season generously with salt and pepper. Add 3/4 cup of the flour just a sprinkle at a time and stir. Continue adding until the mix is the consistency of pancake batter, add more if the zucchini is very wet.

Fill a large, heavy-bottomed pan with 1/4 inch olive oil. Heat over medium heat until hot but not smoking. Working in batches, spoon the zucchini mixture into the pan in 2-tablespoon mounds. The fritters should be three-quarters submerged in the oil. If bits of zucchini stray, scoop them up and return them to the fritters.

Reduce the heat slightly and fry until golden brown, turning once, about 5 minutes per side.

Remove from the pan with a slotted spoon and drain on paper towels. Allow the oil to return to medium heat before proceeding with the next batch.

Serve the fritters on a parchment-lined tray. The leftover fritters will keep, covered and refrigerated, up to 2 days. Reheat, wrapped in foil, in a low oven.

6 thoughts on “Italian Week – Zucchini Fritters

  1. Will have to try these. Looks delicious.

  2. Emily Heath says:

    Interesting…I make a similar recipe which I take to beekeeping sometimes, but mine uses grated courgettes (zucchini), chillies and sometimes I add feta.

  3. bigsmileu1 says:

    You have done right by Italian Week. I will have to try the Zucchini Fritters. They look delicious. 🙂

  4. mrsdaffodil says:

    These fritters look tasty. I’ll have to get hold of some zucchini so I can try them. Shouldn’t be too hard ;-). Thanks for stopping by my blog.

  5. […] Go here to read the rest: Italian Week – Zucchini Fritters « Romancing the Bee […]

  6. Bibliopharm says:

    What a great way to use up the zucchini that takes over our kitchen each summer. Thanks for another terrific post!

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