My family’s Italian Zucchini Fritters will be your new favorite brunch recipe. These are so easy to make but are absolutely irresistible.
I’m so excited to share today’s recipe with you. This is an old family recipe and I can still remember my dad making these for breakfast when I was little. He would barely get them off the hot stove before I was snatching them up and eating them.
My grandparents immigrated to the United States from Calabria, Italy. These Pitticelle are a distinctly Calabrian recipe. Zucchini is coated in a simple batter made from flour, milk, cheese, and eggs and then they are cooked on the stovetop. The result is absolute perfection that you will love.
How to Make Zucchini Fritters
Here is a brief overview of how this zucchini fritters recipe comes together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
- Prepare the zucchini. Place your thinly sliced zucchini in a bowl and lightly salt them. Place in the refrigerator overnight.
- Remove excess water. Remove the zucchini from the bowl, a few at a time, and squeeze out the excess water.
- Mix together the other ingredients. In a large bowl, whisk the eggs. Then mix in the flour, milk, garlic salt, and pepper. Finally, stir in the mozzarella and Parmesan cheese.
- Coat the zucchini slices. Add about five zucchini slices to the batter. Coat them completely and pull them out with a fork.
- Cook the zucchini. Spray the hot skillet with cooking spray and cook the zucchini slices in the pan for about two minutes on each side. Repeat with more zucchini, adding more cooking spray as needed. Enjoy!
Pro Tip!
It is very important that you try to remove as much liquid from the zucchini slices as you can. This ensures the fritters are crispy. Salting the slices as you put them in the bowl and letting them sit overnight helps to draw out some of the water.
Choosing Zucchini
When choosing a zucchini from your garden, farmer’s market, or grocery store, here are a few things to keep in mind.
- Use zucchini that are medium-sized. Large zucchini can be watery and have larger seeds.
- Look for zucchini with smooth, blemish-free skin. The skin should be glossy and vibrant green. Avoid zucchini with wrinkled or dull skin, as these are signs that the vegetable is past its prime.
- Wash the zucchini to remove any dirt and debris and cut off both ends before slicing.
Storing Leftover Zucchini Fritters
These zucchini fritters are best enjoyed while warm and fresh. If you need to reheat leftovers, use a skillet over low heat or the air fryer. Be sure to store leftovers in an airtight container in the refrigerator for up to three days.
More Zucchini Recipes
- Baked Zucchini Fries
- Zucchini Panzanella Salad
- For a sweet recipe, this Zucchini Cake is so moist!
If you try this recipe for zucchini fritters or any of my other recipes, let me know what you think! I love hearing from you by reading your comments.
Zucchini Fritters
Ingredients
- 2 medium zucchini sliced thin
- 1/2 tablespoon kosher salt
- 4 eggs
- 1 cup all purpose flour (120 grams)
- 1/2 cup milk use whatever milk you have on hand
- 1/2 teaspoon garlic salt
- dash of pepper
- 1 cup mozzarella shredded (113 grams)
- 1/2 cup Parmesan grated (50 grams)
Instructions
- Place your thinly sliced zucchini in a bowl, lightly salting them as you layer them in the bowl and add more. Cover and refrigerate overnight.2 medium zucchini, 1/2 tablespoon kosher salt
- Remove the zucchini from the bowl, a few at a time, and squeeze out the excess water as you go, the same way you would squeeze water from a sponge.
- In a large bowl whisk the eggs. Then mix in the flour, milk, garlic salt, and pepper. Finally, stir in the cheese.4 eggs, 1 cup all purpose flour, 1/2 cup milk, 1/2 teaspoon garlic salt, dash of pepper, 1 cup mozzarella, 1/2 cup Parmesan
- Heat a skillet over low to medium heat.
- Add about 5 zucchini slices to the batter. Coat them completely and pull them out with a fork.
- Spray the skillet with cooking spray and cook the zucchini slices for about 2 minutes on each side. Repeat with more zucchini, adding more cooking spray as needed.
- These are best when eaten while warm.
TheTastyFork says
Yummm… zucchini battered and cheesed. I like those kind of meals.
Maybe your Dad’s cooking skipped a generation & blessed you with the good genes!
Kate | Food Babbles says
Loved hear about your Dad in this post and these fritters sound fantastic! I love zucchini and finding new ways to cook with it. I’ve never made fritters before. Time to change that!
Oregon Sue says
Ok, these look/sound awesome. Going to make some today! Thanks for sharing.
Mushkie says
If I start making these in the morning how long do I have to do step #1 for because I don’t have overnight to soak them…is this step crucial?
The more time the better, but I would think that an hour would be fine. You basically want to take the crispness out of the zucchini.
goldandsilverthreads says
I m making this Zichini fritters this evening. I cant wait to try it. I was just thinking with 2 zuchini that i have and i stubled on this.
I hope you like them! This is one of my favorites from my childhood!
Kelly says
Looking forward to making these. Reminds me of a recipe my Italian Father prepares with shredded zucchini, Zucchini Patties he calls them.
Thank you for your recipe.
xx
I hope you enjoy them!
Kathleen Corcoran says
I just printed this recipe and can’t wait to try it. We have lots of zucchini in the garden and I need ideas. I have never tried to shred mozzarella, so I am a little nervous about that. I will slice the zucchini tonight and give it a try. Thank you, I am not much of a cook, but your recipes are easy.
I hope you enjoy them! Please come back and let me know how it went!
Shirley says
I never miss a email with your recipes. I look at a lot of others but try yours. I enjoy receiving your recipes. Thank you
I’m so glad to hear it, Shirley!
Jacy says
I love zucchini and who doesnt love cheese. I made these tonite and while they were good they didn’t blow my socks off. They did not turn out crispy at all. I had them in the fridge for 24 hours, heavily salted, and I still think they were too wet after wringing them out, Not something I will make again but they had a good flavor. Maybe I just prefer to fry them with onions. I do love looking at your receipes.
I’m sorry you didn’t love these as much as I do. The outside is crispy, but the inside isn’t, much like a pancake.