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.
Julie says
I love these little treats, Lisa! I’m going to have to make a batch of these one day. Pinning and sharing on FB and Twitter! Have a wonderful weekend!
The Sketched Chef says
Those small meals are like perfect for tapas !
It looks really yummy
Dorothy @ Crazy for Crust says
These are amazing Lisa!!! LOVE!
Julie Evink says
Oh yum! Can I come visit your Dad and you so I can steal some of these hot from the pan?
Sarah JM says
I need these!
Tanya-Lemonsforlulu.com says
Your poor dad, at least he has one dish to fall back on! My mom makes something similar. She uses eggplants too. I love going over there on her veggie frying days!! This is a wonderful recipe to have Lisa!
Tara @ Suburble says
These look awesome! I love zucchini (and I love fried foods). I’m definitely trying this! :)
Jen Nikolaus says
Holy crap these sound amazing! Your dad sounds like a gem! My husband will throw pasta in before the water boils and I totally cringe! Ha! Tell your dad thanks for sharing this recipe!
~Jen @ Yummy Healthy Easy
Jessica @ Barefoot by the Sea says
Just rediscovering your blog today and all the delicious recipes. Adding your blog to my sidebar as a favorite. I think along with Lemon Tree Dwelling I’ll be shamlessly stealing all your recipes :) Yay!
Rachel Willis says
Holy smokes these look fabulous Lisa! I like the skinnier option, because that means I can eat more, not that the not-so-skinny option would stop me ;)