The Best Italian Zucchini Recipe - How to Make Zucchini Fritters

Remove the ends from two medium-sized zucchini and grate them using the large holes on a box grater.

Place the grated zucchini into a strainer over a bowl and sprinkle with about 1/4 teaspoon of salt. Mix it in and let it sit for 10 minutes to draw out moisture.

In a large bowl, combine 1 cup of flour, 1 teaspoon of baking powder, 1/4 teaspoon of salt, and a big pinch of black pepper. Make some room in the center.

Crack two eggs into the center and pour in 1/3 cup of whole milk. Whisk together, slowly incorporating the flour to create a homogeneous batter.

Add one clove of minced garlic, 2 tablespoons of finely chopped parsley, 1/3 cup of freshly grated Parmesan cheese, and 1/3 cup of pecorino romano cheese to the batter. Mix everything together until combined.

Squeeze out the excess liquid from the zucchini, one small handful at a time, and add it to the batter. Combine everything one last time to ensure it’s mixed well.

Heat about an inch and a half of frying oil in a frying pan to 350°F.

Using a small spoon, scoop about a tablespoon of batter and carefully slip it into the oil using a second spoon. Fry about 8 to 10 fritters at a time, nudging them with a fork to prevent sticking.

Fry the fritters on the first side for about 3 minutes until golden, then flip using forks and cook for another 2 to 3 minutes, tossing if needed for even coloring.

Once cooked, place the fritters on a wired rack over a baking sheet to drain excess oil. Sprinkle with a pinch of salt immediately after frying and taste for quality assurance.

Equipment Needed

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