Italian zucchini fritters

    (62)
    35 minutes

    Tasty, old fashioned Italian zucchini fritters


    64 people made this

    Ingredients
    Serves: 25 

    • 6 eggs
    • 3 zucchinis, grated
    • 1 zucchini, chopped
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 25g (t tablespoons) grated Parmesan cheese
    • A good handful of chopped fresh basil
    • 1½cups plain flour
    • 2 cups vegetable oil for frying (or as needed)

    Directions
    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Beat the eggs in a mixing bowl until smooth. Stir in the grated and chopped zucchini, then season with salt and pepper, and astir in the Parmesan cheese and basil. Add the flour a little at a time, stirring between additions until no dry lumps remain.
    2. Heat the oil in a large frypan till hot - 190 degrees C.
    3. Drop the batter into the hot oil by the spoonful a few at a time making sure not to overcrowd the oil. Cook until the fritters are golden brown on each side, about 4 minutes. Drain on a paper towels before serving.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (62)

    Reviews in English (53)

    SuitedsCooter
    2

    I never follow recipes. I always use multiple to come up with my own creation. This recipe would have been great as is, however I added chunky gherkins, finely chopped capers and wholemeal flour, then served it with a sweet chilli sauce.  -  17 Jan 2016

    by
    70

    I adapted a bit. First, I put the shredded and diced zucchini into a bowl and sprinkled the salt on top, left it 5 minutes and then squeezed out the liquid--this prevented the watery problem. Next I substituted corn meal muffin mix for the white flour. Results were thoroughly enjoyed by my husband and my 90 year old Mom who lives with us.  -  23 Jul 2009  (Review from Allrecipes USA and Canada)

    by
    54

    I made these last night for friends, and they were delicious! To get rid of some of the water, I put the shredded zucchini on some paper towels before adding them to the egg mixture. They were still a bit soggy, especially after sitting out for awhile. Popping them in the oven and baking them for a few minutes might give them a nice crunch. I might add some shredded carrots to the batter next time to give them some more color too.  -  30 Sep 2008  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate