These are the very best italian zucchini fritters: a vegetarian appetizer or snack that everyone loves! Shred the zucchini in a food processor for quick and easy prep.
The best part is that they’re ready in 15 minutes! There is no salting the zucchini, no waiting for the batter to set, nothing! Let me show you how I get it done.
Only five ingredients!
These fritters are exceptionally delicious and come together FAST. I first tried them on a trip to Rome, and I've been hooked ever since. Simplicity at it's finest. All you need is zucchini, parmesan cheese, egg, flour and olive oil.
Use small zucchini if you can
I love the smaller green zucchinis that can be found at the farmer's market. Usually, the smaller the fruit, the sweeter it is. If you can find small zucchini, opt for those. If not, any will do.
Really squeeze out your zucchini for crispy fritters!
The key to crispy fritters (or crispy anything) is adequately getting rid of any water in the batter. For that reason, after grating your zucchini, be sure to squeeze like crazy! Place zucchini inside of a dishtowel or cheesecloth and twist! I actually have these reusable veggie bags (I use them at the supermarket instead of plastic bags) and they are great for wringing out the zucchini too! Do this several times until you can't anymore. You cannot do this process with a salad spinner.
Think chunky pancake batter
The only "complicated" part of this recipe is knowing how much flour to add. This amount could vary slightly depending on how much moisture you are able to squeeze out of your zucchini.
You should be aiming for a viscosity that is similar to a pancake batter, but with more body from the shredded zucchini. You want the batter to pour out but hold it's shape as a fritter. Usually ~1/3 cup is the right amount.
No parm, no problem!
Feel free to use any hard, sharp cheese in these fritters. Pecorino would also work very well for a nuttier taste.
If you are gluten-free, celiac, or simply prefer to avoid flour, you can use an all-purpose gluten-free flour mix instead of regular AP flour. I do not recommend using nut flours (such as almond flour) because they don't absorb the extra moisture from the zucchini fast enough.
If you are vegan, you can skip the parmesan entirely, or use 2 tablespoons of nutritional yeast. Alternatively, you can also use a brand of vegan parmesan like this one.
Instead of the egg, you can make a flax "egg" by mixing together 1 tablespoon of flaxseed meal and 2.5 tablespoons of water. Let it sit for 5-10 minutes, then use just like would an egg.
Remember: this recipe is FLEXIBLE!
You can make this recipe with two eggs, for extra protein. You can add herbs. I’ve mixed in dill and yogurt, for a flavor punch. Think of this recipe as your base and get creative. Once you make these a few times, you’ll see that becoming a jedi fritter master is way easier than it looks.
These are kid-friendly!
My 1 year old daughter absolutely adores these parmesan zucchini fritters, and I don't blame her! Ever since we started baby-led weaning, I have been giving her bites to enjoy. The fritters are soft inside, so they were very easy for her to chew from 7+ months.
I also find that these are really great for travel days, because they are delicious at room temperature. I get so tired of puffs/crackers/grain-based snacks when we are on the go, and these make a wonderful alternative.
I hope you enjoy these, and if you do end up making them, please share your photos on social media and tag me so I can see your creation!
Make a big batch and freeze these!
These freeze marvelously. Simply cool them completely, then lay the Italian zucchini fritters out onto a baking sheet and freeze in a single layer. Once they are frozen, pack them up. I like to use reusable silicone freezer bags like these.
When you're ready to eat, reheat in the oven at 400 for ~20 minutes, or until crispy and hot!Print
Crispy, creamy, addicting italian zucchini fritters made with Parmesan cheese. These only require 5 ingredients on hand, and can be ready in 15 minutes!
- 4 medium zucchini, grated, (2 full cups)
- 1/2 cup parmesan cheese, grated
- 1 extra-large egg
- 1/4-1/2 cup flour (*depending on how wet your zucchinis are, you will add this in stages )
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/3 cup olive oil (extra-virgin)
- optional: sour cream or yogurt (for serving)
- To begin, place your grated zucchini in a dish towel, cheese cloth or paper towels. Squeeze as much moisture out as possible. You should see juice coming out from the cloth. (Drop the towel in the laundry when you're done!)
- Add squeezed zucchini to a large bowl with parmesan, egg, and 1/4 cup each of olive oil and flour.
- Mix. How much flour you add is going to depend on how much moisture you were able to remove from your zucchini. Roughly 1/3 cup should be the right amount.
- Your batter should look chunky, but not thick. You should be able to easily scoop it to make fritters, and it should spread (just a little) on the pan. If it is too wet, continue to add flour until desired consistency is achieved. If your batter is too dry, add a little more olive oil (my preference) or another egg to loosen it.
- Season batter with salt and pepper. Let it sit for 5-10 minutes before frying.
- Heat up a large, non-stick skillet on medium-high heat.
- Add 1-2 tbs oil to the pan, or omit if you prefer to use less oil (and your pan is truly non-stick). I always use GreenPan and highly recommend.
- Cook the fritters in 2-3 batches, being sure not to crowd the pan or they will not crisp up. Cook for 3-4 minutes per side.
- Once they are done, remove them from the pan and place onto a paper-towel lined plate or cooling rack so that the excess oil can be absorbed!
- I highly doubt these will last long, but if you manage not to eat them in one sitting, smothered in sour cream and sprinkled with flaky salt (guilty) they will last really well in the fridge for a few days! They make a fantastic breakfast or snack, too!
- Category: Appetizer, Side Dish
- Method: Stovetop
- Cuisine: American, Italian
Keywords: italian, italian food, italian recipes, zucchini, zucchini recipes, zucchini fritters, italian zucchini fritters, appetizers
Got a few more zucchinis on hand? Why not try my easy and authentic chicken pad thai with zucchini?
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