Zucchini Fritters

Name: Zucchini Fritters
Cook time: 20 min
Total time: 20 min
Yield: 6 serving(s)
Ingredients: 4 medium zucchini, finely diced; 2 eggs, lightly beaten; 2 tablespoons chopped flat-leaf parsley; 1/2 cup grated parmigiano-reggiano cheese; 1 teaspoon extra virgin olive oil; kosher salt; freshly ground black pepper; 3/4-1 cup all-purpose flour; olive oil

Submitted by Brookelynne26

"Recipe from Donatella Cooks by Donatella Arpaia"

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Ready In:: 20mins
Ingredients:: 9
Serves:: 6

ingredients

4 medium zucchini, finely diced
2 eggs, lightly beaten
2 tablespoons chopped flat-leaf parsley
¹⁄₂ cup grated parmigiano-reggiano cheese
1 teaspoon extra virgin olive oil
kosher salt
freshly ground black pepper
³⁄₄ - 1 cup all-purpose flour
olive oil

directions

Combine the Zucchini, eggs, parsley, Parmigiano, and extra-virgin olive oil and stir until the zucchini is coated. Season generously with salt and pepper. Add 3/4 cup of the flour just a sprinkle at a time and stir. Continue adding until the mix is the consistency of pancake batter, add more if the zucchini is very wet.
Fill a large, heavy-bottomed pan with 1/4" olive oil. Heat over medium heat until hot but not smoking. Working in batches, spoon the zucchini mixture into the pan in 2-tablespoon mounds. The fritters should be three-quarters submerged in the oil. If bits of zucchini stray, scoop them up and return them to the fritters. Reduce the heat slightly and fry until golden brown, turning once, about 5 minutes per side. Remove from the pan with a slotted spoon and drain on paper towels. Allow the oil to return to medium heat before proceeding with the next batch.
Serve the fritters on a parchment-lined tray. The leftover fritters will keep, covered and refrigerated, up to 2 days. Reheat, wrapped in foil, in a low oven.

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RECIPE SUBMITTED BY

Brookelynne26

I'm a stay at home mom to a super spunky little girl. She's only 18 months and already full of personality. I love recipezaar and am just getting into the contests and events. It's really helping me break out of my cooking rut. I really appreciate anyone who takes the time to review or post a photo of any of my recipes, good or bad. After all we all have different tastes and suggestions for improvement are always welcome.

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