Zucchini Fritters

These Zucchini Fritters are the perfect breakfast to share, so delicious they might not make it to the table.
Zucchini Fritters, the perfect breakfast to share, so delicious they might not make it to the table via www.wineandglue.com
Remember the other day when I posted my Garden Fresh Gazpacho and told you all about my great dad, how much he sacrificed for us, and his football field sized garden?
Let me tell you something else about my dad.  But you have to promise not to tell him I told you.
He’s {ahem} not the greatest cook.
And he’s 100% Italian, so that’s just all sorts of wrong.
Zucchini Fritters, the perfect breakfast to share, so delicious they might not make it to the table via www.wineandglue.com
I remember growing up he would make pasta, and he would throw the noodles in before the water boiled. {GASP!}  Even at the tender age of eight I knew that wasn’t right.
I remember telling my great aunts and uncles once at a family function about my dad’s misguided pasta making ways and just watching as one by one their jaws dropped open and hung there totally mind blown that their dear sweet adored nephew, Richard, couldn’t boil pasta.
The shame.
Okay, I better stop, or he will never again make me the couple dishes that he is an expert at.
Zucchini Fritters, the perfect breakfast to share, so delicious they might not make it to the table via www.wineandglue.com
Because truth be told there are a few dishes that are so near and dear to our family and so delicious and my dad is really the only one who makes them perfectly.  Even if one of us has to stand next to him and beg him to be patient enough to let the water come to a rolling boil before throwing in the spaghetti.
One such dish is Pittuliddre ‘I Cucuzzieddri.  Pronounced in my house growing up as “Peet a Leet.”  Yup.  I think I just heard my grandmother roll over in her grave.  
These thinly sliced zucchini are sprinkled with salt and sit overnight to help them release all their moisture.  Then the water is squeezed out of them, they take a little dip in some batter and are fried up.
Zucchini Fritters, the perfect breakfast to share, so delicious they might not make it to the table via www.wineandglue.com
They taste absolutely best eaten right from the frying pan while standing next to your dad doing the cooking, slapping away the hands of your siblings trying to get at them first, and not mentioning where your dad is lacking as a chef.
Zucchini Fritters
  • 2 medium zucchini
  • 1/2 TBSP Kosher salt
  • 2 eggs
  • 1/2 cup flour
  • 1 TBSP milk
  • 1/4 tsp garlic salt
  • dash of pepper
  • 1/2 cup of shredded mozzarella
  • 1/4 cup of grated parmesan
  1. Slice the zucchini thin.  Add them to a bowl and salt the layers of zucchini as you add them.  After the zucchini is sliced, cover the bowl with tin foil and refrigerate overnight.
  2. The next day, transfer the zucchini to another bowl, squeezing out water (like you would from a sponge) as you go.
  3. Mix up your batter by first whisking your eggs, then whisking in the flour, adding the milk, the garlic salt, the dash of pepper, the shredded mozzarella, and the parmesan.
  4. Heat a skillet over medium low heat.
  5. You have two choices here.  You can pour in some olive oil (I would say maybe half a cup) and you can fry these.  Or, if you want a slightly skinnier option, you can just spray your non stick pan and with some olive oil.  Between each batch, I wiped the pan down with a paper towel and sprayed again.
  6. Working about five zucchini at time (I didn’t end up using both full zucchinis), dump them into the batter, covering them completely and then pull them out with a fork and put them in the pan.  Cook about two minutes on each side, stabbing it a little with a fork and flipping it in between.
  7. Transfer the cooked fritters to a paper towel lined plate.
  8. Eat while still hot.
Looking for more Italian inspired family recipes?
Grandma’s Meatballs
Tomato Sausage Risotto
Roasted Eggplant Salad

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Comments

  1. says

    I love these little treats, Lisa! I’m going to have to make a batch of these one day. Pinning and sharing on FB and Twitter! Have a wonderful weekend!

  2. says

    Your poor dad, at least he has one dish to fall back on! My mom makes something similar. She uses eggplants too. I love going over there on her veggie frying days!! This is a wonderful recipe to have Lisa!

  3. says

    Holy crap these sound amazing! Your dad sounds like a gem! My husband will throw pasta in before the water boils and I totally cringe! Ha! Tell your dad thanks for sharing this recipe!

    ~Jen @ Yummy Healthy Easy

  4. says

    Loved hear about your Dad in this post and these fritters sound fantastic! I love zucchini and finding new ways to cook with it. I’ve never made fritters before. Time to change that!

  5. Mushkie says

    If I start making these in the morning how long do I have to do step #1 for because I don’t have overnight to soak them…is this step crucial?

  6. goldandsilverthreads says

    I m making this Zichini fritters this evening. I cant wait to try it. I was just thinking with 2 zuchini that i have and i stubled on this.

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