Zucchini fritters



Zucchini fritters

Fritters usually elicit mixed reactions, revealing a love/hate relationship... some people like to bake them in the oven as we did with the sweet version, some can only imagine them fried, and some eat them but don’t want anything to do with making them! Today, don’t think twice and get ready to fry, because these zucchini fritters served warm and freshly made are a treat for all of the senses: These flavorful, fragrant bites are crispy on the outside and melty on the inside, tempting you at first sight and winning you over with the first bite. Zucchini fritters are perfect for whetting your appetite as an appetizer or for jazzing up a buffet, maybe together with some tasty caper fritters, which will help to well and truly banish any feelings of guilt! As we were saying at the beginning, fritters are something you either love or hate... In this case, we’re sure you’ll love them! And if you’re looking for other ways to cook zucchini, try it in batter too. 


Ingredients for around 26 fritters
Zucchini 1 lb (400 g)
Parmigiano Reggiano PDO cheese ½ cup (50 g) - (grated)
Flour 00 2 ¼ cups (250 g)
Brewer's yeast ½ tsp (2 g)
Water 1 cup (225 g) - (room temperature)
Fine salt 1 ½ tsp (10 g)
For frying
Peanut seed oil to taste
For seasoning
Fine salt to taste

How to prepare Zucchini fritters

To make the zucchni fritters, first wash and dry the zucchini thoroughly, then trim 1 and grate using a large-hole grater 2. Place the grated zucchini in a strainer and leave to drain for around 30 minutes 3 so they lose their vegetable water. You can also press using a spoon if necessary, or else press the zucchini well in a cloth to squeeze out more liquid.

Add the sifted flour and dried brewer’s yeast 4 to a large bowl, and then begin to stir with a wooden spoon. Next, pour in the water, stirring vigorously 5 to keep lumps from forming. Add fine salt to taste: We recommend 1½ tsp but use as much or as little as you like or are used to 6.

Pour in the grated cheese 7, continuing to stir vigorously; at this point, the dough will have a fairly dense 8 consistency. Finally, add the well-drained grated zucchini 9

and stir until the dough is well blended 10. Then, cover the bowl with plastic wrap and leave to rise for 3 hours at a temperature of around 79°-80°F (26°-27°C), for example in an oven that’s turned off but with the light on. After 3 hours, the dough will have risen and will have little bubbles 11. Next, heat the peanut oil in a saucepan, and once it’s reached a temperature of 338°F (170°C) (measured using a food thermometer), submerge a spoonful of dough into the hot oil, using another spoon to get it to slide off 12.

Fry a few fritters at a time to keep the oil temperature from cooling down. Fry for 3-4 minutes, turning the fritters with a slotted spoon so they cook evenly on both sides 13. With this amount of dough, you’ll get around 26 fritters. Once they’re nice and golden, drain the fritters with a slotted spoon 14 and transfer them on a paper towel to absorb the excess oil. Blot them to remove any additional excess oil 15. Add more salt if needed and serve your zucchini fritters piping hot!


The zucchini fritters should be eaten freshly fried. Not suitable for freezing.


If you wish, you can flavor your zucchini fritters by adding some thyme leaves, mint leaves, or lemon zest to the dough. You can also accompany the summer squash fritters with a flavorful mayonnaise, with or without egg, to create a tasty, colorful appetizer!