Serves 6

Notes

Ingredients

  • Vegetable oil, for frying
  • 2 medium zucchini (8 ounces), washed and trimmed
  • 3 large eggs
  • 3 tablespoons chopped fresh Italian parsley
  • Grated zest of 1 lemon
  • ⅔ cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt, plus more for seasoning
  • Lemon wedges, for serving
Lidia’s Mastering the Art of Italian Cuisine

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Lidia’s Mastering the Art of Italian Cuisine

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Directions

In a straight-sided skillet, heat 1 inch of vegetable oil to 360 degrees. Grate the zucchini on the medium holes of a box grater onto a kitchen towel. Tightly wrap the zucchini in the towel, and wring out as much liquid as possible. Beat the eggs in a large bowl. Stir in the zucchini, breaking up any clumps with a fork. Stir in the parsley and lemon zest.

Sift together the flour, baking powder, and salt. Stir into the egg mixture until just combined—don’t overmix.

Brush a soup spoon with vegetable oil, and with it drop dollops of batter into the oil, patting the fritters lightly with the back of a spatula to flatten slightly. Fry, turning once, until golden on both sides and cooked through, about 2 minutes per side. Fry them in batches. The fritters are cooked when a fork inserted in the center comes out clean. Drain cooked fritters on paper towels, and season lightly with salt. Serve fritters right away, with lemon wedges.

Lidia’s Mastering the Art of Italian Cuisine

Cookbook

Lidia’s Mastering the Art of Italian Cuisine

Buy Now