Italian Zucchini Fritters
These Italian Zucchini Fritters have a flaw! Yes, that’s right. They’re dangerously delicious!
Lightly crispy on the outside and soft inside, these fritters will be snapped up as quickly as you serve them. In this recipe, sweet, tender zucchini combine perfectly with cheese and herbs to create a tasty appetizer or side.
This Italian Zucchini Fritters recipe isn’t the classic recipe. It’s much more. Adding grated potatoes gives the fritters texture and extra flavor, plus Italian Parmigiano Reggiano cheese makes everything tastier!
Frying is the traditional method to cook these Italian Zucchini Fritters. However, a lighter version can be made by baking in the oven. Use two spoons to form mounds on a nonstick, parchment-lined baking sheet. Press to flatten, then bake for 30 to 40 minutes at 350°F (180°C).
Why you’ll love this recipe
- Tasty: What can I say? Fresh zucchini and cheese are combined with a batter and fried. It’s got to be good. If you love fritters, then you’ll adore these. The flavor is simply superb!
- Easy: This is one of those recipes that is achievable even for the less experienced cook. The hardest thing to do is fry. There are no tricky techniques involved and no hard-to-find ingredients. It’s perfect. And if you can fry these, then you must try sweet Italian Frittelle. They’re so good!
- Kid-Friendly: The best part about these Italian Zucchini Fritters, is that children will love them just as much as adults. Children won’t notice that they’re eating veggies, and these potato and zucchini fritters are fun to eat.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Ingredients
- Zucchini: Choose firm zucchini with shiny skin and no blemishes. Buy an extra one to make this Lemon Zucchini Cake for dessert!
- Potatoes: Use starchy potatoes for this recipe. Something like Russet or Sebago, which are high in starch and low in moisture. Buy extra potatoes to use for this tasty Baked Italian Sausage recipe.
- Green onions: Also known as spring onions or scallions. Look for firm bulbs and that the leaves are bright green and fresh. Avoid the ones that have limp, floppy leaves.
- Fresh parsley: Use Italian parsley that’s fresh and fragrant.
- Parmigiano Reggiano cheese: Or grated Parmesan cheese. Purchase a block and grate at home for the best results. All packaged, grated cheese includes additives to prevent the cheese from clumping. Pecorino Romano cheese can also be used.
- Egg and all-purpose flour: These create the batter binding everything together.
- Oil for frying: I often use olive oil however, sunflower oil is fine.
See recipe card for quantities.
Instructions
Trim the end off the zucchini, then grate coarsely into a bowl.
Peel the potatoes, then grate coarsely. Add to the bowl with shredded zucchini and stir in ½ teaspoon of salt. Set aside for 10 minutes.
Scrape the shredded zucchini and potato into a clean kitchen towel. Gather up the ends, then twist to squeeze out the excess liquid. Reserve the liquid.
Combine the squeezed-out veggies in a large bowl with the remaining ingredients except for the oil for cooking. Add a little more of the reserved liquid if needed.
Heat the oil in a nonstick skillet. Then with the help of two spoons, place small mounds of batter into the hot oil. Press the mound into a flat circle.
Let the fritter batter cook until browned underneath and quite set. Use a turner or spatula to flip and cook the other side.
When cooked, place on a paper towel-lined plate to absorb any excess oil. Repeat with the remaining mixture. Serve warm or at room temperature.
Hint: Don’t overcrowd the pan, or the oil will cool and be absorbed into the fritter making them soggy and oily.
Substitutions
- Parsley – instead of fresh parsley, you can use fresh basil, mint, or chives. The flavor will be different, but nonetheless, it will be delicious!
- Green Onions – use half a brown onion instead of the green onions. Finely chop the onion before adding to the batter.
- Gluten-free – instead of regular all-purpose flour, use your favorite gluten-free flour to make this recipe gluten-free.
Variations
- Spicy – add chili pepper flakes to the Italian zucchini fritter batter to give these potato and zucchini fritters some zingy heat.
- Cheesy – add more grated Parmesan cheese or add extra varieties of cheese like cheddar or Pecorino Romano cheese.
- Garlicky – Add a ½ teaspoon or more of garlic powder to the fritter batter. Alternatively, add two peeled and minced garlic cloves instead.
Equipment
A box grater with large holes that shred vegetables is needed for this recipe. Fine graters won’t work. A nonstick skillet will make the job much easier, as well as the usual kitchen essentials of bowls, spoons, and measuring equipment.
Storage
These easy Zucchini Fritters are best served fresh. However, if you have leftovers, store them in a sealed container in the fridge. You might like them cold or reheat fritters in the microwave until warm.
Italian Zucchini Fritters can be frozen in zip-lock bags. Thaw and reheat in the microwave.
Top tip
- Squeeze out all the excess moisture from the zucchini and potatoes.
- Make sure the oil is hot enough.
- Don’t crowd the pan with fritters. The temperature will decrease, and the fritters will absorb oil, becoming soggy.
- If the batter seems too runny, add another spoonful or two of flour. Aim for a batter that’s thick enough to scoop easily and hold its shape when dropped in hot oil. Don’t add too much flour, or your potato and zucchini fritters will become dense.
FAQ
Don’t skip squeezing the moisture from the grated zucchini and potato. It’s surprising how much liquid comes out of the vegetables. This excess liquid is what causes fritters to be soggy.
There could be a few reasons why the fritters fall apart. The batter could be too wet, or the fritters could stick to the skillet, causing them to fall apart when flipping. Again, don’t skip squeezing the grated vegetables to remove the excess moisture.
Another reason could be that you’re turning the fritters too soon. Let the potato and zucchini fritters cook on one side until browned and well set before flipping.
Yes, the batter should be quick thick so it doesn’t spread in the pan when cooking.
Serving Suggestions
Italian Zucchini Fritters are served in Italy as part of the antipasto, which is the starter of a meal. Usually, a variety of antipasti are served. You can choose from fried meatballs, bruschetta with mozzarella, or Italian rice balls. Serve the Italian zucchini fritters hot or at room temperature with your favorite dipping sauce, such as marinara sauce, pesto, or a simple lemon wedge.
I also love to serve potato and zucchini fritters as a side to my family’s favorite Chicken Cutlets or this tasty Chicken Sorrentino. The choice is yours, but either way, I know these will become a staple in your home.
Related
Roasted Zucchini
Stuffed Zucchini with Ricotta
Spaghetti alla Nerano
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Potato and Zucchini Fritters
Ingredients
- 3 (1¼ pounds/600 grams) medium zucchini
- 2 (10 ounces/300 grams) medium potatoes
- 1 egg
- ½ cup (60 grams) all-purpose flour
- ½ cup finely grated Parmigiano Reggiano cheese or grated Parmesan cheese
- ¼ cup chopped green onions or spring onions
- 2 tablespoons chopped fresh parsley
- 1 teaspoon salt (or more to taste) divided
- Freshly ground black pepper to taste
- Olive or sunflower oil for frying
Instructions
- Grate the zucchini and potatoes using a box grater. In a large bowl, combine the grated zucchini and potato. Sprinkle with ½ teaspoon of salt and mix well. Set aside for 10 minutes.
- Using a clean kitchen towel (or your hands), firmly squeeze the grated zucchini and potato mixture to remove excess moisture. This step is important to ensure fritters that aren't soggy. Squeeze the veggies over a bowl to catch the liquid. Reserve and set aside.
- In the same bowl, combine the squeezed zucchini and potato mixture with the egg, flour, grated Parmesan cheese, green onions, parsley, remaining ½ teaspoon of salt, and a generous amount of black pepper. Stir until well combined. If the batter is dry, add a little of the reserved liquid.
To Shallow Fry
- Pour olive or sunflower oil in a large nonstick skillet to just cover the base. Then place the skillet over medium heat until the oil is hot but not smoking.
- Using two spoons, scoop out heaping tablespoons of the zucchini mixture and gently drop them into the hot oil. Flatten the fritters slightly with the back of the spoon.
- Fry the fritters for 2-3 minutes per side, or until golden brown and crispy. Drain on paper towels to remove excess oil.
- Serve warm or at room temperature.
To Oven Bake
- Preheat the oven to 350°F (180°C) and line two baking sheets with nonstick parchment paper.
- Spoon mounds of zucchini fritter batter onto the line baking sheets.
- Gently flatten the mounds with the back of a spoon then bake at 350°F (180°C) for 30-40 minutes.
Notes
- Get rid of any excess moisture in the zucchini and potatoes. This will help ensure your fritters are crispy and not soggy.
- Make sure the oil is nice and hot before you start adding fritters. This helps them cook quickly and evenly on the outside.
- Don’t overcrowd the pan! If you put too many fritters in at once, the oil temperature will drop. This can make the fritters greasy instead of crispy.
- If your batter seems a little thin, add a bit more flour until it’s thick enough to scoop easily and hold its shape. You don’t want it too thick, though, or the fritters will be dense and heavy.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
Guilty! Made the Potato and Zucchini Fritters. Easy. Served them as appetizers to our diner guests and they got rave reviews. Very tasty. They were so good and the reason I was “Guilty” is because I made another batch the very next day. So much for controlling my urges. Delizioso!!
Oooh so glad that you loved these. My apologies, yes, these are difficult to stop at just one. Have you tried the oven baked version? They’re super tasty too!
Your Zucchini fritters look delicious Marcelina, I love them, in fact I love most fritters if cooked properly. I try to grow zucchinis though Winter in Mackay, but once the humidity starts around September that’s the end of them. The white powdery mildew caused by the humidity ruins them, such a shame. Hope yours work out. Best, Pauline (Happy Retiree’s Kitchen)
Thank you Pauline! Yes, I think the humidity is the problem. This year we’re attempting to grow a different variety which apparently is hardier. Fingers crossed!
I used your method for the oven baked version. Oh my goodness! How yummy. These are so good. Thank you.
I don’t have any herbs but I want to make these fritters. Is it worth making these without the herbs? Will these be tasty enough?
Yes, I’ve made these without herbs at all and these fritters are still quite yummy. I’d encourage you to make them even without herbs.