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Italian Zucchini Fritters may just be the best way to enjoy the season’s harvest! Full of freshness and nostalgia, shredded zucchini is combined with fragrant lemon and basil and lots of green onion in a light batter to make beautifully-browned, crispy-on-the-outside and tender-on-the-inside fritters that you will want to make on repeat all summer. Read on for more!
Great as an appetizer, side dish or snack, Italian Zucchini Fritters are a bit like a chunky, savory and crispy pancake with the perfect balance of flavor and texture. They’re right at home at any summer get-together, bbq or beach day or as part of your next antipasto. I love serving them alongside chicken cutlets or pulled pork with a caprese panzanella or mixed green salad.
The ingredients are very simple: shredded zucchini that has been salted and squeezed as dry as possible, green onions, fresh basil and lemon zest plus eggs, flour and a touch of baking powder to hold it all together and make them light and fluffy.
It’s a great recipe for whatever-sized zucchini (or yellow squash) you have growing in your garden. And, the fritters fry up quickly in hot oil. Packed with fresh flavor, this recipe is sure to become one of your new favorites!
Zucchini Fritter Inspiration
Every year growing up, my mom would make a huge batch of these frittelle di zucchine to bring to my Aunt Annie’s legendary 4th of July party. They still conjured up precious memories of my mom and I standing at the stove together for hours frying these fritters to get them ready to bring over. It took forever because we made what seemed back then like a million of them.
And, even though Aunt Annie had about 30 other dishes at this annual get-together, everyone anxiously awaited my mom’s squash fritters. As soon as my mom walked in the door with a huge platter-ful, she was bombarded and the fritters were basically gone in five minutes.
Funny, but not funny.
Needless to say, they were always a huge hit. No sauce was needed as their flavor was spot on.
Based on experience, you may want to double or even triple this recipe because these fritters are a definite crowd-pleaser! Mangia bene!
Some of my other favorite summer zucchini recipes include Zucchini and Chickpea Soup, Roasted Zucchini with Mint, Roasted Caponata Relish, Stuffed Zucchini and Spaghetti with Spicy ‘Nduja Sauce, Zucchini and Arugula.
Ingredients for Italian Zucchini Fritters
Here are the ingredients we’ll be using for this Italian zucchini fritters recipe:
- Zucchini: Medium or small zucchini work best in this recipe as they have less seeds and water content, so choose them if you have the option.. Choose zucchini that are firm without any soft spots.
- Salt: Salt is not just a flavoring agent here, but serves to draw out all the excess moisture from the shredded zucchini.
- Green Onion, Fresh Basil, Lemon Zest: All of these add great flavor and complement the zucchini. Yellow or Spanish onion can be use in place of green, while dill or parsley are possible alternatives to fresh basil. Fresh herbs are preferred to dry in this recipe.
- Flour: Helps to bind the fritters and create the batter. I use all-purpose flour, but you can choose a gluten-free option if desired.
- Eggs: Along with the flour, eggs work as a binder for the fritters. Use large eggs.
- Baking Powder: Lightens the batter, adds volume and makes the fritters fluffy while cooking. A little goes a long way.
- Oil: Use either a pure or virgin olive oil or a neutral oil with a high smoke point, such as avocado oil or a vegetable oil, for the pan-frying. You can certainly use extra virgin olive oil for the frying, but it is not necessary.
How to Make Italian Zucchini Fritters, Step-by-Step
The key to successful, crispy zucchini fritters is to extract as much moisture as possible from the zucchini. To do this, salt is combined with shredded zucchini, drawing out its liquid. Then, some dedicated squeezing and wringing out is necessary. Here are the main steps for making this Italian squash fritters recipe:
- Prep and gather all ingredients. Mix the flour and baking powder together in a small bowl and set aside.
- Next, shred the zucchini, salt it to pull out its excess moisture, then squeeze out as much liquid as possible from it.
- PRO-TIP: Salting the zucchini and squeezing out the liquid is critical to a successful recipe. Do not skip it!
- PRO-TIP: You can do this step one day in advance and hold the drained zucchini in the refrigerator. You may need to squeeze out additional liquid after refrigeration.
- Place the drained, shredded zucchini in a large bowl and mix in the green onions, basil, beaten eggs, lemon zest and black pepper until well-combined.
- Then, add the flour/baking powder mixture and stir until all ingredients are mixed well.
- PRO-TIP: You can make the zucchini batter one day in advance and hold it in the refrigerator. (This is what I did in the photo below.) You may need to pour out some residual liquid after refrigeration.
- Add enough oil to a large skillet to cover the bottom of the pan by about ¼”. Heat the oil over medium/medium-low heat until bubbles form around a wooden spoon inserted in the oil. If the zucchini fritter batter is placed in the pan before the oil is hot enough, it will absorb too much oil, become soggy and be a mess.
- Using a ¼ measuring cup (or whatever portion size you like), portion the batter into the pan. Use two forks or spoons to gently smash down/flatten the small mound of fritter batter and round off the edges.
- PRO-TIP: Work in batches and do not overcrowd the pan.
- Fry the fritter 2 to 3 minutes per side and turn it over once the edges start to turn brown. Transfer to a paper towel to drain.
- PRO-TIP: You may need to add additional oil to the pan if you are making a large batch. Do so in an empty pan in between batches and let it heat up before adding more fritter batter.
- Sprinkle the fritters very lightly with some salt, if desired. Then, they’re ready to eat!
More Delicious Summer Dishes
Frequently Asked Questions
Yes, you can bake zucchini fritters instead of frying them. To do this, rub or spray two large parchment-lined sheet pans thoroughly with olive oil. Then, place ¼ cup batter on the prepared sheet pan and flatten with the back of the measuring cup or spoons/forks, one at a time. Repeat with remaining batter. Spray the tops of the flattened fritter batter thoroughly with oil as well, then place in a 425°F oven on a lower rack. Bake about 12 minutes, flip and bake another 12 minutes or until they are browned and cooked through. If you feel that the fritters need a bit more crispiness, place under the broiler for 1 minute or so at the end of the baking process. You can also replace up a few tablespoons of the flour with cornstarch for a crispier baked fritter.
Yes. You can make this recipe in steps. You can prepare the squeezed out shredded zucchini and hold it in the refrigerator overnight; same with the full mixed batter (which is what I did here).
Also, while there is nothing like a just fried zucchini fritter, you can also freeze them to be enjoyed later. I suggest letting them cool, then place them on a sheet pan in a single layer in the freezer for a few hours first to freeze them individually. Then, carefully transfer the frozen fritters to an airtight container or freezer bag and freeze for up to three months. Thaw them in the refrigerator and heat them in a 350°F oven until heated through.
They may fall apart if they still have a lot of liquid in them, i.e., if you have not extracted and squeezed out as much as possible during the first few recipe steps. Or, this may happen if they stick to the pan. Be sure to use enough oil when frying and make sure it is hot before adding the fritter batter. Also, use a nonstick pan for best results.
Use either a pure or virgin olive oil or a neutral oil with a high smoke point, such as avocado or vegetable oil, for the pan-frying. You can certainly use extra-virgin olive oil for the frying, but it is not necessary.
Recipe Variations for Italian Zucchini Fritters
Zucchini is one of those mildly-flavored ingredients that take on whatever flavors you combine it with–a quality that makes these fritters highly customizable!
- Herbs: I used fresh basil, but dill is a great choice as well as flat-leaf parsley or mint.
- Other Veggies: Yes–you can add other vegetables to this recipe! I have made it with a zucchini/sweet potato blend in the past with great results. Corn and shredded carrots are also great options.
- Chopped Olives and Capers are also puttanesca-ish options to fold into the batter. (Reduce the salt if you do this.)
- Cheese: Crumbled feta cheese, shredded mozzarella, pecorino romano cheese and grated parmesan cheese are all optional add-ins to make the fritters richer.
- Gluten–Free Option: Substitute cornstarch for flour and use half the amount of flour since cornstarch has twice the thickening power of all-purpose flour.
TOP TIPS FOR ITALIAN ZUCCHINI FRITTERS
- Zucchini/Squash: This recipe would also work with other summer squash, such as yellow crookneck or gray zucchini. Also, small/medium-sized zucchini tend to have better flavor and less seeds, so choose them if you have the option.
- DO NOT SKIP THE SALT AND DRAINING STEP! This is critical to a successful recipe. If excess liquid is not squeezed out of the zucchini, they will not hold together.
- Oil: Make sure the oil is hot before adding the fritter batter. Otherwise, the fritters will absorb too much oil and become a greasy mess. Heat the oil until bubbles form around a wooden spoon inserted in the oil.
- Use a large skillet! Don’t use a small pan as it will make you miserable. Give yourself enough space to fry. Nonstick will make you happier as well.
- Work in batches and don’t overcrowd the pan.
- Drain excess oil from the fritters on paper towels or a baking rack.
- Serving: These are a great starter, side or entrée when paired with the right dishes! I love to serve zucchini fritters with a hearty panzanella salad or as part of an antipasto at summer get-togethers and barbecues. And, while they have amazing flavor on their own, serving them with a dollop of sour cream or ricotta is a winning idea.
- Make extra! You will be happy you did. Leftover zucchini fritters can be held in refrigerator for up to 5 days or the freezer for up to 3 months. Thaw them in the refrigerator and heat them in a 350°F oven until heated through.
More Great Recipes to Try
I hope that you are enjoying my Italian food blog and all of my Italian recipes and Italian-American recipes!
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Italian Zucchini Fritters with Lemon and Basil
Equipment
- 1 food processor (or Box Grater)
- 1 box grater (or Food Processor)
- 1 Cheesecloth (optional)
Ingredients
- 4 pounds zucchini (on the medium or small side; See NOTES.)
- 1 Tbsp fine salt
- 2 cups chopped green onion (both white and green parts; about 6 green onions)
- 1½ cups chopped fresh basil
- 6 large eggs, beaten
- Zest from 2 lemons
- 1½ tsp black pepper
- 1 tsp salt (optional; See NOTES.)
- 1 cup all-purpose flour
- 2 tsp baking powder
- Oil for frying (See Notes.)
- Salt for finishing (salt flakes or coarse salt is preferred; optional)
- Sour cream or ricotta for serving (optional)
Instructions
- Prep and gather all ingredients according to specifications above. Mix the flour and baking powder together in a small bowl and set aside.(Please see the section above in the blog post for Step-By-Step instructions with photos.)1 cup all-purpose flour, 2 tsp baking powder
- Next, prep the zucchini: Cut the ends off the zucchini. Then, using either the large hole on a box grater or the grating disc on a food processor, grate all the zucchini and place it in a large bowl. Sprinkle 1 Tbsp fine salt over the zucchini and mix well. Let this mixture rest for about 30 minutes or so at room temperature, while the salt draws out most of the liquid form the zucchini. Then, use cheesecloth, a mesh bag, a thin towel or your hands to SQUEEZE out (and discard) as much liquid from the zucchini as possible, working in batches. You will be left with approximately 5 cups drained, shredded zucchini.(You can do this step one day in advance and hold the drained zucchini in the refrigerator. You may need to squeeze out additional liquid after refrigeration.)4 pounds zucchini, 1 Tbsp fine salt
- Place the drained, shredded zucchini in a large bowl and mix in the green onions, basil, beaten eggs, lemon zest and black pepper until well-combined. (See NOTES below about when to add the additional salt.)2 cups chopped green onion, 1½ cups chopped fresh basil, 6 large eggs,, Zest from 2 lemons, 1½ tsp black pepper
- Then, add the flour/baking powder mixture and stir until all ingredients are mixed well.
- At this point, it’s important to taste test the zucchini mixture (as if you were making a meatball). Heat a bit of oil in a small pan and fry a small amount of batter. Taste it and adjust seasonings as needed.)
- Once you’ve taste tested the batter and are happy with the level of seasoning, set up a landing spot for the fritters. I like to use a sheet pan lined with paper towels to absorb some of their oil.
- Then, add enough oil to a large nonstick or stainless-steel skillet to cover the bottom of the pan by about ¼”. Heat the oil over medium/medium-low heat until bubbles form around a wooden spoon inserted in the oil. If the zucchini fritter batter is placed in the pan before the oil is hot enough, it will absorb too much oil, become soggy and be a mess.Oil for frying
- Using a ¼ measuring cup (or whatever portion size you like), portion the batter into the pan, taking care not to overcrowd the pan. (You will definitely need to work in batches.) Use two forks or spoons to gently smash down/flatten the small mound of fritter batter and round off the edges. Fry the fritter 2 to 3 minutes per side and turn it over once the edges start to turn brown. Transfer to a paper towel to drain.
- Sprinkle the fritters very lightly with some salt, if desired. Then, they are ready to eat! In fact, I would be surprised if you didn’t try the first one that was ready–they are so good! Serve them as is or with a dollop of sour cream or ricotta, if desired. Buon Appetito!Salt, Sour cream or ricotta
Notes
- This recipe makes about 20 zucchini fritters (1/4 cup batter each). I figured about 3 fritters per person. Adjust accordingly. This recipe can easily be doubled for a larger batch.
- Medium or small zucchini work best in this recipe as they have less seeds and water content.
- There’s no need to peel the zucchini as its skin is very thin and mild.
- The zucchini can be partially or wholly substituted with yellow (summer) squash.
- DO NOT SKIP THE SALT AND DRAINING STEP! This is critical to a successful recipe.
- You can use 1 large yellow or Spanish onion in place of the green onion. If you do, you can put it through the shredder or grater along with the zucchini.
- You may not need the second amount of salt. My suggestion is to assess this after doing a taste/cooking test with a small amount of batter. Then, adjust seasoning as needed.
- You can make the zucchini batter one day in advance and hold it in the refrigerator. (This is what I did in the photos above.) You may need to pour out some residual liquid after refrigeration. In fact, it’s a good idea to put the batter in the refrigerator for about 15 to 30 minutes before frying to stiffen up the batter a bit before frying and make it easier to handle.
- If you’d like some picante, sprinkle a pinch of crushed red pepper into the zucchini batter.
- Use either a pure or virgin olive oil or a neutral oil with a high smoke point, such as avocado oil, (or a combination thereof) for the pan-frying. You can certainly use extra-virgin olive oil for the frying, but it is not necessary.
- You may need to add additional oil to the pan if you are making a large batch. Do so in an empty pan in between batches and let it heat up before adding more fritter batter.
- These fritters are best cooked and eaten right away. Having said this, they make great leftovers stored in the refrigerator in an airtight container for up 5 days. Reheat in a 350°F oven by placing on a lined baking sheet for a couple minutes until heated through. You can also reheat them in the microwave or in a skillet with a drop of oil until warmed through. Freeze fritters for up to 3 months. Thaw overnight in the refrigerator and reheat as directed before. The fritters will lose crispiness once refrigerated or frozen, but will still be delicious.
- You can bake zucchini fritters instead of frying them. To do this, rub or spray two large parchment-lined sheet pans thoroughly with olive oil. Then, place ¼ cup batter on the prepared sheet pan and flatten with the back of the measuring cup or spoons/forks, one at a time. Repeat with remaining batter. Spray the tops of the flattened fritter batter thoroughly with oil as well, then place in a 425°F oven on a lower rack. Bake about 12 minutes, flip and bake another 12 minutes or until they are browned and cooked through. If you feel that the fritters need a bit more crispiness, place under the broiler for 1 minute or so at the end of the baking process. You can also replace up a few tablespoons of the flour with cornstarch for a crispier baked fritter.
- For a gluten-free option, substitute cornstarch for flour and use half the amount of flour since cornstarch has twice the thickening power of all-purpose flour.
This recipe brought back so many recipes from my childhood. I never knew how to make them, so tried this recipe. It was great! Will definitely make them again.