Zucchini season is upon us and here’s an easy way to whip up some delicious batter fried zucchini fritters. The key method here is using a batter instead of any breadcrumbs, the batter is highly seasoned and it takes seconds to mix up.
You won’t need to do any shredding of the zucchini either, something I never liked doing because the zucchini gets water logged and then you have to spend time squeezing all that liquid out and not to mention it’s such a messy job!
Batter fried zucchini fritters will give you an end result of nice crispy edges with a soft and tender inside, perfection in the fritter department!
What you need to do is take your zucchini, cut it right down the center, then quarter each half then with a knife slice off the seed portion as shown above, you’re not going to get all of it off and that’s ok, you’ll get most of it. Then proceed to dice up the rest.
After you whip up your batter you’ll just drop your chopped zucchini right inside and toss to get it well coated.
Then just scoop out and start frying!
And before you know it you’ll have a tray full of crispy and delicious fritters!
Back in the day my mother in law would make this versatile batter to fry up her eggplant slices and zucchini this way. For the eggplant she would just do a quick swipe on each side into the batter, then into the frying pan, her old school method never fails!
The picture above is a tray of eggplant slices made with her batter, so good you just want to eat them like that!
I hope you try this easy batter method for your zucchini fritters and whatever other veggie you want to try. My mother in law never had a specific recipe for this, she would always say you just want the end result to be the consistency of pancake batter, some what loose but not runny. I did however try to give you specific amounts in the recipe below, but make it your own.
Enjoy!
- 3 good sized, medium zucchini, sliced in half then each half into quarters, slice off most of the seed section then small dice the rest. ( refer to picture in blog post)
- 2 cups flour
- 2 eggs
- 2- 3 heaping tablespoons of chopped parsley, you could do basil as well
- ¾ to 1 cup of grated pecorino romano cheese
- salt and pepper to taste
- sparkling water like Pellegrino
- olive oil
- LEMON AIOLI
- 1 cup full fat mayo
- fresh lemon juice, enough to thin out the mayo
- 1 small garlic clove, grated
- salt and pepper to taste
- In a bowl whisk together the eggs, flour, cheese, parsley and sparkling water until you get a nice pancake like batter consistency, not too thick and not too loose. salt and pepper to taste.
- Toss in your chopped zucchini pieces and. coat well.
- Get your skillet nice and hot add olive oil to coat the bottom. ( I used a non stick pan.)
- Scoop the zucchini batter with a quarter cup measuring cup, then press down a little to make a patty shape.
- Fry til deep golden on each side and place on a wire rack not a paper towel, sprinkle lightly with salt while hot.
- For the lemon aioli just mix everything together in a bowl using enough lemon juice to thin out the mayo to a nice consistency.
- A great snack, appetizer, side dish, light lunch or dinner.
- You can also dip them in warm marinara sauce.
- I yielded 18 fritters with this amount.
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I sliced my eggplant lengthwise, dipped each piece in beaten egg then coated each slice with dry breadcrumbs, you can also use panko crumbs and if you want to go low carb you can bread the eggplant with nut crumbs, I’ve done it and it’s delicious!
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
