Take a double layer of paper towels (or a clean dish towel) and scoop some zucchini inside. Zucchini fritters are delicious morsels of crispy goodness. Or two...you’ll end up eating them all! In this zucchini fritter recipe, combine lots of shredded cheddar cheese, grated zucchini, an egg, and bread crumbs and you've got a delicious kid-friendly healthy(ish) snack in 15 minutes! 3. Drop a small amount of batter into the pan and repeat, spacing the fritters a few inches apart. Combine shredded zucchini with eggs, bread crumbs, parmesan cheese, onion, and seasonings – and fry them up in a grill pan. Use the other spoon to gently scrape the zucchini and batter into the oil. Wash your hands well and set up your frying station. Required fields are marked *. Cut the ends off the zucchini squash, and grate. Today is National Voter Registration Day! Add canola oil to coat the pan, and cook fritters in batches. 7. VINCENZO’S PLATE: If it is turning brown or cooking faster than this, you need to turn the heat down! Place the zucchini strips in a large mixing bowl as you slice them. That’s how I have all myrecipes from the Italian side of the family. See notes. I hope you'll visit often! Ha! Cook the fritters on the first side until you start to see the batter turning golden around the edges. This post may contain affiliate links which won’t change your price but will share a commission. Pan-fried in olive oil, these Cheesy Zucchini Fritters are like eating a zucchini pancake! Mom and I made these together, and I took notes as we went. You can also subscribe without commenting. This should take around 4 minutes. Me, talking to Mom on the phone: "So how much flour do you put in the batter? 1. Continue frying all of your zucchini fritters, adding extra oil if the level gets low in your pan. Transfer to a plate with paper towel and pat them down to remove excess oil. Read More…, Thanks so much for visiting Cooking with Mamma C. If there is something you'd like to see here in the future, please send your ideas or recipes. I want you to know what you've been missing! Transfer the zucchini fritters while still warm on to a serving plate and sprinkle freshly grated Pecorino on top (generously if you’re anything like my wife!). Zucchini fritters, also called zucchini patties, or zucchini cakes, are a great way to use up an abundant zucchini harvest. Vegetable oil or avocado oil also would work, since they have high heat points. Continue adding spoons of zucchini and batter to the pan in a single layer, not letting the fritters touch each other. The tour is exclusive to only 10 passionate foodies and it's very unique. For each cup of flour, use two jumbo eggs. If so, it is ready to flip. Cook fritters for several minutes on each side, until done to your desired crunchiness. Make sure you cook each side of the zucchini fritters for just over a minute or until golden brown. Then cut each of those pieces in half the long way. 4. Place in a bowl and add a couple teaspoons of salt – stir to combine. Eat them plain, like a burger in a bun, or dipped in your favorite sauce. Add a sprinkle of cooking salt to the grated zucchini and leave to rest for 10 minutes. For the Fritters: 2 small zucchini, chopped very small; about 10-15 zucchini flowers, washed and cut into small pieces; garlic cloves, very thinly sliced; 1/2 cup fresh sheep-milk ricotta cheese; 1/2 cup grated Pecorino Romano cheese; 2 large eggs; 1/2 cup packed fresh mint, chopped; 1 teaspoon salt; 3/4 cup all purpose flour; olive oil, for frying #italianmothers. Do not reheat leftovers. https://www.allrecipes.com/recipe/241422/easy-zucchini-fritters Blot the tops of your cooked fritters with paper towels to absorb excess oil. Grate the zucchini (including skins) using a. ", Me: "So, would you say half an inch wide? Heat the oil in a large frying pan on medium high. Then, add salt and pepper, and mix again. They tasted okay, but something was definitely off. This Italian Zucchini Fritters Recipe is the best! To a large frying pan, add 2 tbsp olive oil over medium-high heat. Dad and I couldn't wait for them to cool, so we were shoving them in our mouths while they were still hot and crispy. Use a large spoon to scoop some zucchini and batter (maybe five strips of zucchini at a time, but they don't all have to be the same). But then...oh my goodness, there they were -- Nonna's zucchini fritters, made just like in Naples, coming out of my kitchen for the first time! When the zucchini has had time to dry, add the seasoned flour to the zucchini bowl. To make the fritters: Line a plate with a paper towel and set aside. Join my Culinary Tour "Italy Unexplored Tour" and experience the Real Italy like you have never seen before. Then, scoop out handfuls of the mixture at a time, squeezing them by pressing both hands around them until you get all of the water out, transferring them into a clean bowl. Mom uses corn oil for frying, but I prefer canola. I'll never forget the day Mom and I nailed down Nonna's batter-fried zucchini … Let the strips sit in the bowl to dry out for at least 30 minutes. Crack five eggs into a medium sized bowl and whisk them well. (Click here to get more details), Tempted? This post was published on the now-closed HuffPost Contributor platform. Try one. Wait to add salt to the rest until they cool completely. Wait a couple of minutes before tasting them and be careful, because they will be hot. Grilled Italian Zucchini Fritters are the perfect side dish to any Italian meal, especially this time of year when zucchini are plentiful. Add extra salt to your portion if needed. Watch the video below and enjoy the sightseeing of the greenest region in Europe, Subscribe to my Youtube Channel: www.youtube.com/vincenzosplate. Don't miss this family favorite from Naples handed down from my Nonna! You should end up with strips of zucchini about 3 inches long, 1/8 inch-to-1/4 inch thick, and around 3/4 inch wide. You need it 1/2-inch high. It features pan-fried zucchini without bread crumbs in a simple batter of flour, eggs and seasonings. Rinse zucchini and pat dry. This Italian Zucchini Fritters Recipe is the best! Brussels Sprouts Gratin with Gruyere Cheese. 5. ", Me, holding the phone six inches away from my ear: "Because I have a food blog?". I'll never forget the day Mom and I nailed down Nonna's batter-fried zucchini recipe. 2. 8. 2. (The seeds affect the flavor.) But, I needed more details, something concrete. Cut them horizontally into thirds (if your zucchini is small, you can just cut it in half horizontally.) Contributors control their own work and posted freely to our site. Crispy Parmesan Potatoes with Onions and Garlic. It is best to pick the zucchini flowers in the morning while they are still open. In a small bowl, crack your eggs and sprinkle salt and pepper on them. Your email address will not be published. Rather, eat them cold or let them come to room temperature.