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Nonna’s Zucchini Fritters

Zucchini Fritters
These fritters are unbelievably easy to make, low calorie, and the perfect way to sneak in some veggies!

(Makes about 18 fritters)

Prepare zucchini

  • 2 lbs zucchini, quartered lengthwise and sliced thinly
  • 1 tsp Agenco coarse salt
  • Combine and let sit for 20 minutes to release water from the zucchini. Squeeze dry to remove excess water

Prepare batter

  • 2 eggs, beaten
  • 1 tsp Agenco fine sea salt
  • ½ cup Romano cheese
  • 1.5 cups double zero flour
  • ½ tsp baking powder
  • 1/4 tsp black pepper
  • 1 cup water
  • 5 leaves basil, chopped
  • 1/4 cup fresh Parsley, chopped
  • 4 zucchini blossoms, chopped (optional)
  • Grapeseed oil for frying.

Method

  1. Mix the first 7 ingredients to make a thick batter. Add herbs and prepared zucchini. Mix until evenly combined.
  2. Use a large spoon to drop batter into hot grapeseed oil to fry. Cook until lightly golden, flipping once to cook both sides. Blot on a paper towel to remove excess oil.
  3. Sprinkle with a touch of Romano cheese before serving. Best eaten right away for nice crispness, but will keep refrigerated for 5 days.
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