These authentic Italian zucchini fritters are tasty and easy-to-make with sweet zucchini, fresh basil, parmesan cheese and a few other simple ingredients. It’s a vegetarian side dish or appetizer that’s sure to please. You won’t be able to eat just one!
These Authentic Italian Zucchini Fritters, a.k.a. frittelle di zucchine, are crispy, sweetly delicious and easy to make! This dish is well-known in the Calabria region of Southern Italy. They’re a heavenly taste of Italian cuisine you’d find a little Italian grandmother making in her kitchen.
It’s a yummy side dish to serve with chicken, beef, pork or fish. I will warn you that if you let anyone try one before you’re ready to serve them at the table, they may disappear as soon as they cool. Don’t learn that lesson the hard way. Keep inquisitive minds and hands away!
Making this recipe is a great way to use up garden zucchini in the summer. Add it to your zucchini recipes to make every summer.
Why use carbonated water for this recipe?
This recipe uses a bubbly water because it makes the zucchini fritters come out crispy! I use it my fried cod recipe to make it crispy and it works! I usually have a bottle of Pellegrino on hand so I used that but, you can use club soda or seltzer water. Don’t substitute tonic water though, because it’s not the same.
Disclosure: This post contains Amazon affiliate links which means, if you make a purchase, I’ll receive a small commission but, the price you pay is the same.
Authentic Italian Zucchini Fritters
Ingredients
- fresh zucchini only (do not use frozen)
- vegetable oil or a frying oil
- egg
- all-purpose flour
- lemon zest (optional)
- carbonated water (seltzer, sparkling mineral water or club soda- it makes the fritters come out crispy!
- fresh basil leaves
- salt and black pepper
Summary Instructions
*The full printable recipe is in the recipe card at the bottom of this post where you can adjust the servings and see the in-process images.
Don’t forget to open a window and put your stove’s fan on ot minimize the frying smell in your house.
First, slice the zucchini into 1/8 inches wide round pieces, add a teaspoon of salt and let sit for 30 minutes.
Next, make the batter. To a large bowl add with flour, egg, lemon zest, grated parmesan cheese, basil pieces, black pepper. Stir and then add the sparkling water. Stir to combine.
Then, add the zucchini to the batter and stir to coat the zucchini.
Next, using your hands, pick about four pieces and put them in the hot oil. The batter will keep them together. in a large frying pan, fry on medium-high heat for about 5 minutes per side until golden brown. Remove and drain on a plate lined with paper towels to remove excess oil. Sprinkle with extra salt as you feel is needed.
Serve them immediately for best results however, they do retain some of their crispiness as they sit and even when reheated.
How to Serve Zucchini Fritters
They can be served as a side dish or easy appetizer. Add a dipping sauce such as my easy Tzatziki sauce. Serve with a green salad such as Arugula Salad with Lemon Vinaigrette Dressing.
These easy authentic Italian zucchini fritters will become your favorite way to eat zucchini. Thety’re a tasty green vegetable side dish or appetizer and a great recipe to use during zucchini season. They’re sure to become a family favorite.
You may also like
Easy Zucchini Air Fryer Fries No Breading Low Carb
I took this recipe to Weekend Potluck.
Authentic Crispy Italian Zucchini Fritters Recipe
Ingredients
- 1 lb zucchini (2 small/medium)
- 1 tsp salt
- 1 cup avocado oil (or another frying oil of choice)
batter
- 1 cup all purpose flour
- 1/4 cup grated parmesan cheese
- 1 large egg
- 1/4 cup carbonated water (sparkling or mineral water or club soda)
- 1/2 cup fresh basil leaves, torn into small pieces
- black pepper
Instructions
- TIP: For ventilation, open a window and put your stove's fan on to minimize the frying smell in your house.
- First, slice the zucchini into 1/8 inches wide round pieces and add to a large bowl. Add a teaspoon of salt, stir to coat and let sit for 30 minutes.
- Next, add cooking oil to a large frying pan and heat it on medium-high heat.
- Meanwhile, make the batter. To a large bowl add the egg and beat it. Add flour, lemon zest, grated parmesan cheese, basil leaves pieces, and black pepper. Stir and then add the sparkling water. Stir to combine. It should look a bit runny.
- Then, add the zucchini to the batter and stir to coat the zucchini with the batter.
- Next, using your hands, pick about four pieces and cluster them together or fan them out so they overlap but, are not stacked on top of each other. They will stick together because of the batter. Place the clusters in the hot oil one at a time to fill the frying pan and cook for about 5 minutes per side until golden brown.
- Remove and drain on a plate lined with paper towels to remove excess oil. Sprinkle with extra salt as you feel is needed.
- Serve them immediately for best results however, they do retain some of their crispiness as they sit and even when reheated if reheated in an air fryer.
Did You Make This Recipe?
If you made this recipe don’t forget to leave a review!
Categories:
Appetizers, Italian Appetizers, Italian Recipes, Italian Side Dishes, Low-carb Recipes, Side dishes, Vegetarian,
Hi Sara. Thanks for letting me know.
Did you forget to include the 1 cup of AP Flour to your instructions? I can figure it out, but it seems ridiculous to publish a recipe without proofreading.