Italian Recipe Collection

vegetables

Zucchini Fritters

Yield: Approximately 26 fritters

Ingredients

Instructions

  1. Prepare the zucchini: Wash and thoroughly dry the zucchini. Trim off the ends and grate them using the large holes of a box grater. Place the grated zucchini in a colander and let drain for about 30 minutes to release excess moisture. You can press down with a spoon or wrap them tightly in a clean kitchen towel and wring thoroughly to squeeze out as much liquid as possible.
  2. Make the batter base: In a large mixing bowl, combine the sifted flour and active dry yeast. Stir with a wooden spoon, then gradually pour in the water in a steady stream while stirring vigorously to prevent lumps from forming. Add the fine salt (about 10 g, adjusted to your taste).
  3. Incorporate remaining ingredients and let rise: Add the grated Parmigiano Reggiano, continuing to stir vigorously; the batter will be relatively thick. Fold in the well-drained grated zucchini until fully combined. Cover the bowl with plastic wrap and let the dough rise for about 3 hours at a warm temperature (around 26–27°C / 79–81°F), such as inside an oven turned off with the light switched on.
  4. Heat the oil: After 3 hours, the batter will be risen and bubbly. Heat plenty of peanut oil in a saucepan until it reaches 170°C (338°F), monitoring the temperature with a kitchen thermometer.
  5. Fry the fritters: Scoop a tablespoon of batter and carefully drop it into the hot oil, using a second spoon to slide it in. Fry only a few fritters at a time so the oil temperature does not drop. Cook for 3–4 minutes, turning them continuously with a slotted spoon so they brown evenly on all sides.
  6. Drain and serve: Once deeply golden, lift the fritters out using a slotted spoon and transfer them to a plate lined with paper towels to drain. Gently pat away any excess oil. Season with a light sprinkle of fine salt and serve immediately while still piping hot!