Zucchini Fritters Recipe

5 from 11 votes

These Italian zucchini fritters are an easy recipe that is sure to become one of your favorite appetizers! They are made with a few simple and fresh ingredients. Dip them in whipped ricotta and- trust me, you can't stop at one!

Prep Time30

Cook Time10

Total Time40

Course: Appetizer, Side Dish

Cuisine: Italian

Keyword: zucchini cakes, zucchini fritters

Servings: -6 servings

Author: Elena Davis

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.

Notes

Grate the zucchini then squeeze zucchini well to remove as much liquid as possible. This will make sure your zucchini fritters aren’t watery.
Make sure pan is hot and do not overcrowd the pan for crispy fritters.
Keeping warm – when cooking in multiple batches, place finished fritters in a low temp oven (170f) to keep warm while attending to subsequent batches.

Nutrition