Roman Zucchini Fritters with Parmigiano Cheese

By • July 4, 2015 21 Comments

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Author Notes: A family summer favorite that uses that delicious abundance of summer harvest zucchini.cucina di mammina

Food52 Review: This is a perfect recipe for kitchen parties. Don’t rush or overload your pan, work in batches to fry your battered zucchini slices and save some fresh basil to sprinkle on the finished fritters at the end. I loved the casualness of this recipe, because everyone can make this recipe suit them. I like to retain some texture in my cooked zucchini so I sliced them 1/2 inch thick, which worked perfectly. Since it makes quite a large batch, it's perfect for entertaining!


Makes 1 large platter

  • 1 cup or so of semolina flour
  • 3/4 cup or so of fresh Italian Parmigiano, grated (and extra grated cheese for topping at the finish)
  • 1/2 teaspoon garlic powder
  • 10 to 12 fresh basil leaves, chopped finely
  • 2 large fresh organic eggs
  • Sea salt and freshly ground black pepper, to taste
  • 3/4 to 1 cups water
  • 3 to 6 medium-thin zucchini, washed and sliced into medium-thin slices
  • Olive oil for frying
  1. In a large, deep bowl, combine the flour, grated cheese, garlic powder, chopped basil, and eggs, and season with salt and pepper to taste. If you feel the batter isn't thin enough after adding the eggs, slowly and gradually add water to the batter until it's thick enough to adhere to the slices of zucchini. Mix this well with a fork until well blended, then add the slices of zucchini and gently mix by hand to coat each and every slice.
  2. Let this mixture rest for a moment or two. In the meantime, prepare a large platter with paper towels and set aside.
  3. Add about an inch or so of olive oil to a large, deep, non-stick skillet and place on medium-high heat. Test the oil by dropping a bit of batter in; it should slowly start to cook and begin browning.
  4. Begin adding your zucchini slices and allow to cook and brown until the zucchini begins to soften and the batter is a golden color.
  5. NOTE: Adjust the oil temperature according to the thickness of the zucchini slices. Thicker slices need more time to cook, so don’t over brown these—keep the heat a bit lower—while thin slices will cook very, very quickly.
  6. Turn the slices over to cook completely on the other side and then remove them to the large platter and place gently on the paper towels to drain. Sprinkle with additional sea salt at this point, if desired.
  7. Once all the zucchini slices are cooked and drained, remove the oil from the heat and discard properly once cooled.
  8. Serve these at room temperature with a healthy dose of additional grated Parmigiano cheese to taste. Enjoy with wine and toasted breads as an appetizer, or as a side dish to chicken and meat dishes.

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