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Zucchini fritters is a popular dish in South Italy, and it seems like everybody has their own secret recipe!  They are also often made with just zucchini flowers, instead of the vegetable itself. So if you can get your hands on some flowers, try using them in the batter too!

To add a little groove and color to the fritters, our recipe includes edible flowers, but they are not essential in any way. You can leave them out, and add herbs of your choice, like mint, oregano or chives, to name a few that work especially well with zucchini.

If you don’t want to stir-fry the fritters, feel free to bake them in the oven! We often make a big batch of batter, make the first part on the pan, because we are hungry and impatient, and the rest we will make in the oven to be eaten later.

WHAT YOU NEED

3 cups grated zucchini (about 550g)
1 tsp salt
1/4 cup (30 g) flour
1/4 cup (20g) Parmesan cheese
2 cloves garlic
1 egg
2 tbs olive oil
a touch of Black Pepper
edible flours/fresh herbs

 

1. Place the grated zucchini in a colander over a bowl and sprinkle with salt. This gets rid of the extra water of the zucchini. Leave for at least 10 minutes. Using your hands, squeeze out as much liquid from the zucchini as possible.

2. Mix in other ingredients stirring until the mixture is combined.

3. Heat the olive oil on a pan and cook the zucchini fritters for about 3 minutes, then flip them and cook an additional 2 minutes until golden brown and cooked throughout. If you prefer to bake them in the oven, 180 °C /365°F for about 30 min should do the trick.

This recipe makes around 20 medium sized fritters.

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