<img loading=“lazy” src=“https://www.simplejoy.com/wp-content/uploads/2024/06/Zucchini-Fritters-Pin-3-150x150.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“Pinterest graphic for Italian Zucchini Fritters. Top image shows plate of cooked Italian Zucchini Fritters. Text says “Italian Zucchini Fritters simplejoy.com” Lower images show overhead of bowl of fresh zucchini slices and woman’s hand holding a slice of fresh zucchini over other slices of zucchini. - 1”>
<img loading=“lazy” src=“https://www.simplejoy.com/wp-content/uploads/2024/06/Zucchini-Fritters-Pin-150x150.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“Pinterest graphic for Italian Zucchini Fritters. Image shows plate of Italian Zucchini Fritters with fresh blueberries and raspberries surrounding. Text says “zucchini fritters simplejoy.com” - 2”>
My family’s Italian Zucchini Fritters will be your new favorite brunch recipe. These are so easy to make but are absolutely irresistible.
I’m so excited to share today’s recipe with you. This is an old family recipe and I can still remember my dad making these for breakfast when I was little. He would barely get them off the hot stove before I was snatching them up and eating them.
My grandparents immigrated to the United States from Calabria, Italy. These Pitticelle are a distinctly Calabrian recipe. Zucchini is coated in a simple batter made from flour, milk, cheese, and eggs and then they are cooked on the stovetop. The result is absolute perfection that you will love.
How to Make Zucchini Fritters
Here is a brief overview of how this zucchini fritters recipe comes together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
- Prepare the zucchini. Place your thinly sliced zucchini in a bowl and lightly salt them. Place in the refrigerator overnight.
- Remove excess water. Remove the zucchini from the bowl, a few at a time, and squeeze out the excess water.
- Mix together the other ingredients. In a large bowl, whisk the eggs. Then mix in the flour, milk, garlic salt, and pepper. Finally, stir in the mozzarella and Parmesan cheese.
- Coat the zucchini slices. Add about five zucchini slices to the batter. Coat them completely and pull them out with a fork.
- Cook the zucchini. Spray the hot skillet with cooking spray and cook the zucchini slices in the pan for about two minutes on each side. Repeat with more zucchini, adding more cooking spray as needed. Enjoy!
It is very important that you try to remove as much liquid from the zucchini slices as you can. This ensures the fritters are crispy. Salting the slices as you put them in the bowl and letting them sit overnight helps to draw out some of the water.
Choosing Zucchini
When choosing a zucchini from your garden, farmer’s market, or grocery store, here are a few things to keep in mind.
- Use zucchini that are medium-sized. Large zucchini can be watery and have larger seeds.
- Look for zucchini with smooth, blemish-free skin. The skin should be glossy and vibrant green. Avoid zucchini with wrinkled or dull skin, as these are signs that the vegetable is past its prime.
- Wash the zucchini to remove any dirt and debris and cut off both ends before slicing.
Storing Leftover Zucchini Fritters
These zucchini fritters are best enjoyed while warm and fresh. If you need to reheat leftovers, use a skillet over low heat or the air fryer. Be sure to store leftovers in an airtight container in the refrigerator for up to three days.
More Zucchini Recipes
Baked Zucchini Fries
Zucchini Panzanella Salad
For a sweet recipe, this Zucchini Cake is so moist!
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Ingredients
- 2 medium zucchini sliced thin
- 1/2 tablespoon kosher salt
- 4 eggs
- 1 cup all purpose flour (120 grams)
- 1/2 cup milk use whatever milk you have on hand
- 1/2 teaspoon garlic salt
- dash of pepper
- 1 cup mozzarella shredded (113 grams)
- 1/2 cup Parmesan grated (50 grams)
Instructions
- Place your thinly sliced zucchini in a bowl, lightly salting them as you layer them in the bowl and add more. Cover and refrigerate overnight. 2 medium zucchini, 1/2 tablespoon kosher salt
- Remove the zucchini from the bowl, a few at a time, and squeeze out the excess water as you go, the same way you would squeeze water from a sponge.
- In a large bowl whisk the eggs. Then mix in the flour, milk, garlic salt, and pepper. Finally, stir in the cheese. 4 eggs, 1 cup all purpose flour, 1/2 cup milk, 1/2 teaspoon garlic salt, dash of pepper, 1 cup mozzarella, 1/2 cup Parmesan
- Heat a skillet over low to medium heat.
- Add about 5 zucchini slices to the batter. Coat them completely and pull them out with a fork.
- Spray the skillet with cooking spray and cook the zucchini slices for about 2 minutes on each side. Repeat with more zucchini, adding more cooking spray as needed.
- These are best when eaten while warm.
did you make this
Zucchini Fritters
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Twitter
Pinterest
Youtube
Newsletter
Zucchini Boats
Smashed Potatoes
Zucchini Salad
Zucchini Soup
<img loading=“lazy” src=“https://www.simplejoy.com/wp-content/uploads/2024/06/Zucchini-Fritters-Pin-3-150x150.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“Pinterest graphic for Italian Zucchini Fritters. Top image shows plate of cooked Italian Zucchini Fritters. Text says “Italian Zucchini Fritters simplejoy.com” Lower images show overhead of bowl of fresh zucchini slices and woman’s hand holding a slice of fresh zucchini over other slices of zucchini. - 9”>
<img loading=“lazy” src=“https://www.simplejoy.com/wp-content/uploads/2024/06/Zucchini-Fritters-Pin-150x150.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“Pinterest graphic for Italian Zucchini Fritters. Image shows plate of Italian Zucchini Fritters with fresh blueberries and raspberries surrounding. Text says “zucchini fritters simplejoy.com” - 10”>
My family’s Italian Zucchini Fritters will be your new favorite brunch recipe. These are so easy to make but are absolutely irresistible.
I’m so excited to share today’s recipe with you. This is an old family recipe and I can still remember my dad making these for breakfast when I was little. He would barely get them off the hot stove before I was snatching them up and eating them.
My grandparents immigrated to the United States from Calabria, Italy. These Pitticelle are a distinctly Calabrian recipe. Zucchini is coated in a simple batter made from flour, milk, cheese, and eggs and then they are cooked on the stovetop. The result is absolute perfection that you will love.
How to Make Zucchini Fritters
Here is a brief overview of how this zucchini fritters recipe comes together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
- Prepare the zucchini. Place your thinly sliced zucchini in a bowl and lightly salt them. Place in the refrigerator overnight.
- Remove excess water. Remove the zucchini from the bowl, a few at a time, and squeeze out the excess water.
- Mix together the other ingredients. In a large bowl, whisk the eggs. Then mix in the flour, milk, garlic salt, and pepper. Finally, stir in the mozzarella and Parmesan cheese.
- Coat the zucchini slices. Add about five zucchini slices to the batter. Coat them completely and pull them out with a fork.
- Cook the zucchini. Spray the hot skillet with cooking spray and cook the zucchini slices in the pan for about two minutes on each side. Repeat with more zucchini, adding more cooking spray as needed. Enjoy!
It is very important that you try to remove as much liquid from the zucchini slices as you can. This ensures the fritters are crispy. Salting the slices as you put them in the bowl and letting them sit overnight helps to draw out some of the water.
Choosing Zucchini
When choosing a zucchini from your garden, farmer’s market, or grocery store, here are a few things to keep in mind.
- Use zucchini that are medium-sized. Large zucchini can be watery and have larger seeds.
- Look for zucchini with smooth, blemish-free skin. The skin should be glossy and vibrant green. Avoid zucchini with wrinkled or dull skin, as these are signs that the vegetable is past its prime.
- Wash the zucchini to remove any dirt and debris and cut off both ends before slicing.
Storing Leftover Zucchini Fritters
These zucchini fritters are best enjoyed while warm and fresh. If you need to reheat leftovers, use a skillet over low heat or the air fryer. Be sure to store leftovers in an airtight container in the refrigerator for up to three days.
More Zucchini Recipes
Baked Zucchini Fries
Zucchini Panzanella Salad
For a sweet recipe, this Zucchini Cake is so moist!
Instagram
Facebook
Youtube
Newsletter
Ingredients
- 2 medium zucchini sliced thin
- 1/2 tablespoon kosher salt
- 4 eggs
- 1 cup all purpose flour (120 grams)
- 1/2 cup milk use whatever milk you have on hand
- 1/2 teaspoon garlic salt
- dash of pepper
- 1 cup mozzarella shredded (113 grams)
- 1/2 cup Parmesan grated (50 grams)
Instructions
- Place your thinly sliced zucchini in a bowl, lightly salting them as you layer them in the bowl and add more. Cover and refrigerate overnight. 2 medium zucchini, 1/2 tablespoon kosher salt
- Remove the zucchini from the bowl, a few at a time, and squeeze out the excess water as you go, the same way you would squeeze water from a sponge.
- In a large bowl whisk the eggs. Then mix in the flour, milk, garlic salt, and pepper. Finally, stir in the cheese. 4 eggs, 1 cup all purpose flour, 1/2 cup milk, 1/2 teaspoon garlic salt, dash of pepper, 1 cup mozzarella, 1/2 cup Parmesan
- Heat a skillet over low to medium heat.
- Add about 5 zucchini slices to the batter. Coat them completely and pull them out with a fork.
- Spray the skillet with cooking spray and cook the zucchini slices for about 2 minutes on each side. Repeat with more zucchini, adding more cooking spray as needed.
- These are best when eaten while warm.
did you make this
Zucchini Fritters
Facebook
Twitter
Pinterest
Youtube
Newsletter
Zucchini Boats
Smashed Potatoes
Zucchini Salad
Zucchini Soup
Instagram
Facebook
Youtube
Newsletter
Zucchini Fritters
Ingredients
- 2 medium zucchini sliced thin
- 1/2 tablespoon kosher salt
- 4 eggs
- 1 cup all purpose flour (120 grams)
- 1/2 cup milk use whatever milk you have on hand
- 1/2 teaspoon garlic salt
- dash of pepper
- 1 cup mozzarella shredded (113 grams)
- 1/2 cup Parmesan grated (50 grams)
Instructions
Place your thinly sliced zucchini in a bowl, lightly salting them as you layer them in the bowl and add more. Cover and refrigerate overnight. 2 medium zucchini, 1/2 tablespoon kosher salt
Remove the zucchini from the bowl, a few at a time, and squeeze out the excess water as you go, the same way you would squeeze water from a sponge.
In a large bowl whisk the eggs. Then mix in the flour, milk, garlic salt, and pepper. Finally, stir in the cheese. 4 eggs, 1 cup all purpose flour, 1/2 cup milk, 1/2 teaspoon garlic salt, dash of pepper, 1 cup mozzarella, 1/2 cup Parmesan
Heat a skillet over low to medium heat.
Add about 5 zucchini slices to the batter. Coat them completely and pull them out with a fork.
Spray the skillet with cooking spray and cook the zucchini slices for about 2 minutes on each side. Repeat with more zucchini, adding more cooking spray as needed.
These are best when eaten while warm.
Facebook
Twitter
Pinterest
Youtube
Newsletter
