Search thousands of recipes reviewed by home cooks like you.

Old-Fashioned Italian Zucchini Fritters

Old-Fashioned Italian Zucchini Fritters

  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
JuJuJenn

JuJuJenn

An old-fashioned Italian zucchini fritter!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 25 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 66 kcal
  • 3%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 6.5g
  • 2%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 121 mg
  • 5%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Beat the eggs in a mixing bowl with a wire whisk until smooth. Stir in the shredded and diced zucchini, then season with salt, pepper, Parmesan cheese, and basil. Add the flour a little at a time, stirring between additions until no dry lumps remain.
  2. Heat the oil in a large skillet to 375 degrees F (190 degrees C).
  3. Drop the batter into the hot oil by the spoonful a few at a time making sure not to overcrowd the oil. Cook until the fritters are golden brown on each side, about 4 minutes. Drain on a paper towel-lined plate before serving.
  4. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

judithinwells
57

judithinwells

7/24/2009

I adapted a bit. First, I put the shredded and diced zucchini into a bowl and sprinkled the salt on top, left it 5 minutes and then squeezed out the liquid--this prevented the watery problem. Next I substituted corn meal muffin mix for the white flour. Results were thoroughly enjoyed by my husband and my 90 year old Mom who lives with us.

sugarhigh
51

sugarhigh

9/30/2008

I made these last night for friends, and they were delicious! To get rid of some of the water, I put the shredded zucchini on some paper towels before adding them to the egg mixture. They were still a bit soggy, especially after sitting out for awhile. Popping them in the oven and baking them for a few minutes might give them a nice crunch. I might add some shredded carrots to the batter next time to give them some more color too.

Karen Walker
24

Karen Walker

8/21/2008

I loved these! This recipe seemed simpler than other recipes and I had everything on hand. I grated zucchini for zucchini bread. This was the perfect recipe for the extra grated zucchini! One addition I made was to add a green onion stalk to the basil before chopping.

More reviews

Similar recipes

ADVERTISEMENT