Zucchini season is upon us and here’s an easy way to make delicious deep fried zucchini fritters. The key method here is using a batter instead of breadcrumbs, the batter is heavily flavored and takes seconds to mix.
You also don’t have to shred the zucchini, which I’ve never liked doing because the zucchini is filled with water and you then have to spend time squeezing out all the liquid, not to mention it’s such a messy job!
Battered zucchini donuts result in an end result with beautifully crispy edges with a soft and tender interior, perfection in the donut department!
What you need to do is take your zucchini, cut them right down the middle, then quarter each half and then use a knife to snip off the seed portion as shown above, you won’t get it all off and that’s okay, you will get the most. Then continue rolling the rest.
After you’ve whipped up your batter, simply drop and toss your chopped zucchini right in to coat them nicely.
Then just scoop it out and start frying!
And before you know it, you’ll have a tray full of crispy and delicious donuts!
My mother-in-law used to make this versatile batter to fry her eggplant slices and zucchini this way. For the aubergines, she simply whisked each side quickly into the batter and then into the skillet, her old school method never fails!
The picture above is a tray of eggplant slices made from their batter, so good you’ll want to eat them just like that!
I hope you try this easy battering method for your zucchini fritters and any other veggies you want to try. My mother-in-law never had a specific recipe for this, she always said that the end result should just be the consistency of pancake batter, a bit fluffy but not runny. However, I have tried to give you specific amounts in the recipe below, but make it your own.
Enjoy!
- 3 medium, good sized zucchini, cut in half, then cut each half into quarters, remove most of the seeds and finely dice the rest. (see picture in blog post)
- 2 cups flour
- 2 eggs
- 2-3 heaped tablespoons chopped parsley, basil works too
- ¾ to 1 cup grated Pecorino Romano cheese
- salt and pepper to taste
- Sparkling water like Pellegrino
- olive oil
- LEMON AIOLI
- 1 cup full-fat mayonnaise
- fresh lemon juice, enough to thin 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 have a nice pancake-like batter consistency, not too thick and not too fluffy. salt and pepper to taste.
- Toss in your chopped zucchini pieces and. coat well.
- Get your pan nice and hot and add olive oil to coat the bottom. (I used a coated pan.)
- Using a ¼ cup measuring cup, scoop the zucchini batter, then press down a little to form a patty shape.
- Fry until golden on each side and place on a wire rack, not paper towels, sprinkle lightly with salt while hot.
- For the lemon aioli, simply toss everything together in a bowl with enough lemon juice to thin 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 received 18 donuts with this amount.
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