Frittelle di Zucchine
Italian courgette fritters with a simple batter of courgette, egg, flour and Parmesan cheese. By first leaving the grated courgette to stand with salt and squeezing it out well, the frittelle stay firm and turn beautifully golden brown during frying.
Serves: 4
Preparation: 15 minutes
Cooking: 15 minutes
Total time: 30 minutes
Ingredients
- 2 medium courgettes
- 2 eggs
- 50 grams grated Parmesan cheese
- 80–100 grams flour
- salt
- freshly ground black pepper
- olive oil for frying
- lemon wedges, to serve
Preparation
- Prepare the courgette
Coarsely grate the courgettes. Mix the grated courgette with a small teaspoon of salt and leave to stand for 15 minutes in a sieve. Then squeeze the courgette as well as possible by hand or in a clean cloth.
Method
- Make the batter
Mix the drained courgette in a bowl with the eggs and Parmesan cheese. Add the flour little by little until a thick but still spoonable batter forms. Use only as much flour as needed. Season with freshly ground black pepper and, if necessary, a little more salt. - Fry the frittelle
Heat a shallow layer of olive oil in a frying pan over a medium-high heat. Spoon small mounds of batter into the pan and press them lightly flat. Fry the frittelle for 2–3 minutes per side, until golden brown and crisp. Do not fry too many frittelle at once, so the temperature of the oil does not drop too much. - Drain and serve
Let the frittelle drain briefly on kitchen paper. Serve them warm, optionally with lemon wedges.
Variation tip
For a more herby version, a small amount of finely chopped mint, basil or flat-leaf parsley can be added to the batter. Keep the quantity modest, so the delicate flavour of the courgette remains the base.
