", So Mom and Dad came over for a cooking session. At that point, you should be able to taste the full depth of flavors, and you may not need any more salt. Then, add salt and pepper, and mix again. VINCENZO’S PLATE: If it is turning brown or cooking faster than this, you need to turn the heat down! Do not reheat leftovers. (When making large quantities, discard oil when it darkens and replace it with fresh oil.) For each pound of zucchini strips, use one cup of flour. It had never been written anywhere, of course. How to Make Italian Zucchini Fritters | Best Zucchini Recipe Ever, 3 x heaped tablespoons of self-raising flour, 5 x tablespoons of freshly grated Pecorino cheese. ", Me, slightly confused but pressing on: "So how should the zucchini be sliced? (You need enough oil to reach half an inch up the sides of your pan.) To a large frying pan, add 2 tbsp olive oil over medium-high heat. Remove zucchini into large bowl. Cut them horizontally into thirds (if your zucchini is small, you can just cut it in half horizontally.) I hope you'll visit often! 10. (Or vegetable oil, corn oil, or avocado oil). The, Pumpkin Chocolate Chip Muffins are full of pumpkin, Mini Chocolate Chip Scones are the perfect treat t, Today I’m sharing eight of the BEST Bread Recipe, Today I’m sharing my Best Thanksgiving Side Dish, The Best Homemade Buttermilk Biscuits are perfectl, {NEW!} I'm Andrea, also known as Mamma C. I share family-tested recipes from my Italian-American kitchen. Or two...you’ll end up eating them all! Next, cut each piece in half the long way. ", Mom, relatively calm: "I don't know, maybe two cups. You may need to replenish the oil if it gets brown or is not high enough in the pan. Rossella and Nonna Maria from Altamura, Puglia, Italy, are making a delicious Italian Appetizer: Zucchini Fritters. Crispy Parmesan Potatoes with Onions and Garlic. 5. Let the strips sit in the bowl to dry out for at least 30 minutes. Cook the fritters on the first side until you start to see the batter turning golden around the edges. Make sure you cook each side of the zucchini fritters for just over a minute or until golden brown. Cut the ends off the zucchini squash, and grate. You need it 1/2-inch high. ), I love the handing down of the recipe. 7. Grate onion and add it to bowl. The next step for your zucchini fritters is to add both the self-raising flour and plain flour, followed by the pecorino cheese. Zucchini fritters, also called zucchini patties, or zucchini cakes, are a great way to use up an abundant zucchini harvest. Enjoy. Contributors control their own work and posted freely to our site. Try one. Pan-fried in olive oil, these Cheesy Zucchini Fritters are like eating a zucchini pancake! Tap here to turn on desktop notifications to get the news sent straight to you. Then cut each of those pieces in half the long way. But then...oh my goodness, there they were -- Nonna's zucchini fritters, made just like in Naples, coming out of my kitchen for the first time! I added more salt to mine at that point, because when they're that hot, you can't fully taste the depth of flavors yet. These are just like my grandmas. If it sizzles and bubbles, the oil is ready. I tried making these fritters in the oven, but they just weren't the same. ©2020 Verizon Media. These zucchini fritters, perfected by nonna Pina, are made with 25-30 flowers and if you have a couple of baby zucchini to throw in, it adds to the flavour. I'll never forget the day Mom and I nailed down Nonna's batter-fried zucchini … This post may contain affiliate links. Remove each zucchini fritter once cooked and transfer it to a plate with paper towels on top to soak any excess oil. Wait to add salt to the rest until they cool completely. In a medium bowl, mix flour with 1 1/3 teaspoons salt and 1/3 teaspoon pepper. Today is National Voter Registration Day! Then, scoop out handfuls of the mixture at a time, squeezing them by pressing both hands around them until you get all of the water out, transferring them into a clean bowl. Grilled Italian Zucchini Fritters are the perfect side dish to any Italian meal, especially this time of year when zucchini are plentiful. Place the zucchini strips in a large mixing bowl as you slice them. Privacy Policy. ", Me: "So, would you say half an inch wide? (See photos in post.). Don't miss this family favorite from Naples handed down from my Nonna! As each fritter is done, remove it from the pan and place it on the paper towels so the oil will be absorbed. That's one of the main reasons I started my blog. My fritters were falling apart. It features pan-fried zucchini without bread crumbs in a simple batter of flour, eggs and seasonings. To make the zucchini fritters, you should first prepare the zucchini by freshly grating them into a bowl. Heat the oil in a large frying pan on medium high. Heat 2 tablespoons olive oil in a large sauté pan over medium-high heat until the oil sizzles. Once this is mixed through well, combine it in the same bowl as the zucchini and mix. The tour is exclusive to only 10 passionate foodies and it's very unique. It was a little stressful, since Mom would "forget" I needed to measure everything first. We always eat these plain, as an appetizer or side dish. Rather, eat them cold or let them come to room temperature. Don't use olive oil for frying, because it will burn. Part of HuffPost News. Your email address will not be published. (Recipe Source: My Nonna, via my Mom, who had to show me how it's done. You should end up with strips of zucchini about 3 inches long, 1/8 inch-to-1/4 inch thick, and around 3/4 inch wide.