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    Home » Side-Dish and Vegetables » Best Zucchini Fritters: Italian Style with Mozzarella

    Best Zucchini Fritters: Italian Style with Mozzarella

    July 27, 2018 , Updated August 6, 2022 Maria 48 Comments

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    A stack of three zucchini fritters with a dollop of yogurt sauce.

    These Italian Zucchini Fritters with mozzarella and lots of herbs are simple to make and great tasting. If you are looking for healthy summer recipes for dinner, these zucchini cakes are for you!

    A stack of three zucchini fritters with a dollop of yogurt sauce.

    Right around this time of the year, you can’t help but notice all of the fresh produce, the vibrant colors and the incredible variety of fresh fruits and vegetables that can be found in farmers’ markets.

    It’s also that time of the year when anyone with zucchini growing in their backyard garden is willing to share their produce. That’s because zucchini is one of the easiest plants to grow. There is an entire day dedicated to giving it away.

    It’s true!

    Did you know that August 8 is National Sneak Some Zucchini Into Your Neighbor’s Porch Day? So, if you have some extra zucchini and are tired of making zucchini rolls,  baked zucchini sticks and eating zucchini muffins, you know what to do!

    Here are some other fun facts about zucchini:

    Fun fact #1: Did you know that the zucchini is considered a fruit botanically speaking? I guess that’s why this “vegetable” is so popular.

    A zucchini plant with a few zucchini flowers.

     

    Fun fact #2: Did you know that the flower of the zucchini plant is edible? Whether baked, stuffed, crisped, or even fried, these blossoms are indeed a special treat. You will want to pick the male flowers. Those are the ones with the long stems, just like the flower pictured above, on the left.

    The liquid extracted by squeezing zucchini is collected in a measuring cup.

    Fun fact #3: Did you know that zucchini is 95% water? How much water can get squeezed out of a grated zucchini is something that continues to amaze me. (If you would like to learn more fun facts about zucchini, you can visit this site.)

    A close up of the crisp edges of a zucchini fritter served with a dollop of yogurt sauce.

    Apart from these fun facts, zucchini is incredibly versatile. They can be used in savory dishes (appetizers, side dishes, or main meals), as well as in desserts (recipe for a moist zucchini chocolate loaf on the way!). As you can probably guess, I love to cook and bake with zucchini.

    I’m excited to show you how to make these easy summertime vegetable fritters. Are you ready?

    Instructions

    The first thing we are going to do is prep our zucchini. So begin by properly rinsing the zucchini and drying it with a tea towel. Next, we need to remove the little stump where the flower was growing. Do not remove the part attached to the plant, as this will make grating the zucchini easier -which is the next step.

    A step by step process of prepping the zucchini involves steps like using the large holes of a box grater to grate the zucchini and squeezing as much moisture as possible which will prevent the zucchini fritters from becoming soggy.

    Using the large holes of a box grater, grate the zucchini. Toss with about 1 teaspoon of salt and transfer to a colander set over a medium bowl. As was previously mentioned, zucchini is 95% water, so this step will help draw out some of this moisture. This process needs about 30 minutes, so let’s chop up some herbs while we wait.

    As you can see, we will be using fresh herbs in these zucchini cakes. Parsley, oregano, chives, and basil are some of my favorites, plus I have them growing in my backyard, so it’s convenient and economical for me.

    Feel free to use any combination of fresh herbs you like. For this recipe, combine 4 tablespoons of chopped fresh parsley, 4 tablespoons of chopped fresh chives, 2 tablespoons of chopped fresh basil, and about 1 teaspoon of chopped fresh oregano.

    By this time, we are now ready to squeeze the zucchini.

    There are a couple of ways you can remove the excess moisture from the zucchini:

    • Place the grated zucchini in a clean dish towel and wring out the liquid;
    • Use a potato ricer (like we did when we made our hash browns) OR
    • Just squeeze them hard, as I did.

    So much liquid! Isn’t it unbelievable!!!

    Okay, so now we can add the rest of the ingredients and make some zucchini patties.

    A step by step procedure of the ingredients used to make the zucchini fritters, like eggs, cheese, herbs, and flour.

    In a large bowl, lightly whisk 2 eggs and add the chopped fresh herbs, the grated and drained zucchini, the grated cheeses (¼ cup of Romano cheese and ½ cup of grated Mozzarella), one minced garlic clove and pepper to taste. Combine these ingredients well together.

    Please note that I will not add any additional salt to this mixture. The added cheeses, along with the salting of the zucchini, provide the perfect seasoning. Feel free to adjust to your taste.

    Next, add ⅓ cup of flour and ½ teaspoon of baking powder. Combine well together. If the mixture appears too wet, add another tablespoon or so of flour.

    It’s time to make some healthy zucchini cakes!    

    A heavy bottomed pan with six golden brown zucchini fritters.

    Over medium-high heat, in a large pan, drizzle about 1-2 tablespoons of olive oil. When hot, drop 1 heaping tablespoon of batter and flatten slightly with the back of a spoon. Alternately, you can use a medium-sized ice cream scooper. You can make them larger or smaller. It is up to you.

    Cook for about 2-3 minutes per side or until golden brown. Transfer to a paper-lined plate or a wire rack and repeat this process with the rest of the batter. 

    Parsley stalks without the leaves, on a cutting board.

    I’ve been making these zucchini fritters for decades. Here are some tips and tricks I would like to share with you so that you can make the best zucchini fritters ever!

    How to make fritters crispy?

    • Start with a heavy-bottomed pan and make sure it is nice and hot. You need to hear that sizzle when you drop the zucchini batter in the pan;
    • Avoid overcrowding the pan and fry the cakes in batches;
    • Remove the excess moisture from the zucchini -first by salting and then by squeezing the grated zucchini.

    What goes with zucchini fritters?

    • They are great as a light lunch, served with an Italian tomato-cucumber salad.
    • Enjoy them plain or with a dollop of yogurt sauce when serving as an appetizer.
    • They make the perfect side vegetable for grilled meats or fish.
    • Serve them alongside eggs as part of a healthy breakfast.

    By the way, if you are wondering about the picture with the parsley stalks, I will freeze them and add them to my vegetable soups -they provide an incredible amount of flavor.

    Recipes using zucchini

    If you are looking for more zucchini recipes, take a look at these zucchini pancakes with sweet corn or this tasty and easy-to-make zucchini frittata with ricotta.  They are also perfect for brunch or an easy summer dinner. Another family favorite is this zucchini bread. Made with whole wheat flour and the right amount of sweetness makes it the perfect breakfast on the run. If you like Italian appetizers, you must give these marinated grilled zucchini a try! 

    An overhead shot of zucchini fritters on a white plate served with a dollop of yogurt sauce.

    Recipe origins

    Growing up Italian meant my Mom would create all kinds of recipes using the zucchini growing in the backyard -thanks to my Dad, who was a fantastic gardener.

    These Italian Zucchini Fritters, often at the supper table, were usually fried in a generous amount of oil. Needless to say, they were tasty.

    Since we should all be making an effort to eat a little healthier, I do not fry my fritters in inches of oil. Instead, I use a non-stick pan and barely drizzle the pan with some olive oil. The results are just as good and much healthier.
    I’ve also made these Zucchini Fritters with different cheeses (for example, feta) and herbs and they always turn out amazing! Today, I wanted to document and share my mom’s recipe, minus the extra olive oil.

    Getting your daily dose of green vegetables is easy with these healthy Italian Zucchini Fritters. Use a non-stick pan to make them even more nutritious. Enjoy!!!

    THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    And if you are new here, welcome! You may want to sign up for my weekly e-mail newsletter. You can unsubscribe any time you want.

    Ciao for now,

    Maria

    ★★★★★ If you have made these zucchini patties recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

    Vegetable fritters are stacked in groups of threes and are topped with a dollop of yogurt and sprinkled with chives.

    Recipe

    A stack of three zucchini cakes topped with yogurt on a white serving dish,

    Zucchini Fritters

    These Italian Zucchini Fritters with mozzarella and lots of herbs are simple to make and great tasting. If you are looking for healthy summer recipes for dinner, these zucchini cakes are for you!
    4.82 from 16 votes
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    Course: Appetizer or Vegetable Side
    Cuisine: Italian
    Prep Time: 45 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 1 hour hour
    Servings: 6 servings
    Calories: 104kcal
    Author: Maria Vannelli RD
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    Ingredients

    • 2 medium zucchini about 1 lb
    • 1 teaspoon salt
    • 2 eggs
    • ¼ cup chives fresh, chopped
    • ¼ cup parsley fresh, chopped
    • 1 clove garlic minced
    • 1 teaspoon oregano fresh, chopped
    • 2 tablespoons basil fresh, chopped
    • ¼ cup Romano cheese grated
    • ½ cup mozzarella cheese grated
    • ½ teaspoon baking powder
    • ⅓ cup flour all-purpose or whole wheat
    • salt and pepper to taste
    • 4-6 tablespoons olive oil separated for stir-frying

    Instructions

    • Grate zucchini using the large holes of a box grater; place in a colander over a medium bowl.
    • Toss with 1 teaspoon of salt. Let sit for approximately 30 minutes (in the meanwhile, chop up the herbs).
    • Squeeze out as much liquid as possible. See Recipe Notes.
    • In a large bowl, whisk eggs. Add the grated zucchini, chives, parsley, garlic, oregano, basil, and cheeses. Mix properly.
    • Stir in baking powder and flour.
    • Heat about 1-2 tablespoons of olive oil in a heavy-bottomed pan over medium-high heat.
    • Drop 1 heaping tablespoon of batter per fritter. Flatten slightly with the back of the spoon and cook for approximately 2-3 minutes on each side or until golden brown.
    • Transfer to a paper-towel-lined plate or cooling rack and repeat until all batter is done.
    • Serve immediately, plain or with a dollop of yogurt.
    Enhance Your Cooking Experience!SCROLL UP for essential step-by-step photos embedded in the article above. When available, videos can be found in the next section. These visuals are designed to help you achieve perfect results every time. Happy cooking!

    Video

    Notes

    One way to get rid of the moisture in zucchini is to place the grated zucchini in a clean dish towel and wring it out. Another method is using a potato ricer.
    1 serving = 3 fritters
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 
     

    Nutrition

    Serving: 1serving | Calories: 104kcal | Carbohydrates: 8g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 66mg | Sodium: 136mg | Potassium: 252mg | Fiber: 1g | Sugar: 1g | Vitamin A: 610IU | Vitamin C: 16.2mg | Calcium: 133mg | Iron: 1.2mg
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    This post was originally published on August 9, 2015, and republished on July 27, 2018, with updated content and photos. Thanks for sharing!

     

     

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    Filed Under: Appetizers, Breakfast and Brunch, Side-Dish and Vegetables

    About Maria

    Maria Vannelli is a retired dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Anna Spedaliere

      September 13, 2021 at 8:30 pm

      5 stars
      What a nice recipe I followed exactly except for throwing in an other half zucchini waiting around in the fridge…very delicious and the whole family wanted more lol….Thx for sharing Mary 🙂

      Reply
      • Maria

        September 13, 2021 at 8:32 pm

        How wonderful Anna! So thrilled to read this. Thanks so much for taking the time to share, appreciate it!

        Reply
    2. Grace Ann Danisi

      September 08, 2021 at 3:04 pm

      5 stars
      Hi Maria,
      I made these this afternoon. Luckily, I’m the only one home for dinner tonight. I ate half of them all by myself! They were delicious. Thank you so much for the recipe and your precision. ~ Grace Ann Danisi

      Reply
      • Maria

        September 08, 2021 at 6:04 pm

        My pleasure Grace. You are not alone… I also have a hard time when I am making these… lol
        Thanks so much for taking the time to comment, appreciate it!

        Reply
    3. Lina Yardanoff

      September 06, 2021 at 8:17 pm

      Hi, made the zucchini fritters, great taste. The only issue I had was that the fritter was soggy wet like in the middle. Could you please assist with a solution.
      Thanks
      Lina

      Reply
      • Maria

        September 06, 2021 at 8:35 pm

        Thanks for reaching out Lina. Yes, of course! I’m sorry to hear the middle was soggy. Zucchini really do have so much moisture, it really is so surprising as to how much water can be extracted. If there is still moisture left, it may contribute to a soggy fritter. So it really needs a good squeeze to extract as much liquid as possible.
        The only other contributing factor I can think of is if the fritter was too thick when it was cooking in the pan. You really want to spread it out, just like when making pancakes, when the batter hits the pan. In this way, it cooks quickly and doesn’t have time to steam up. Hope this helps.

        Reply
    4. Gail

      August 04, 2021 at 6:49 pm

      4 stars
      I make zucchini frittatas all the time. They freeze beautifully. I fry them in vegetable oil. I do not use any flour, but instead, flavored bread crumbs. I season heavily as the zucchini is bland. I use double the amount of cheese you did. I top mine with homemade spaghetti sauce and mozzarella cheese and it makes a perfect appetizer!
      Thanks for sharing!

      Reply
      • Maria

        August 05, 2021 at 9:30 pm

        They sound delicious Gail! Thanks for sharing!

        Reply
    5. Toon

      August 03, 2021 at 12:39 pm

      5 stars
      These zucchini fritters look so good! I pinned them and will surely make them later. thank you for the inspiration!

      Reply
      • Maria

        August 04, 2021 at 6:25 pm

        My pleasure! Enjoy!

        Reply
    6. Nella

      November 02, 2020 at 3:33 pm

      5 stars
      A delicious classic. Love all the freshness the herbs provide.
      Easily adaptable for vegans.
      Thank you!

      Reply
      • Maria

        November 02, 2020 at 4:10 pm

        Thanks so much Nella! This is definitely a family favorite!

        Reply
    7. Michelle

      August 29, 2020 at 6:24 pm

      5 stars
      These zucchini fritters are amazing and so easy to make! We have lots of zucchini from our garden so I will be making more and sharing! Thank you!!

      Reply
      • Maria

        September 01, 2020 at 10:06 am

        My pleasure Michelle! Thanks for taking the time to comment.

        Reply
      • Maria

        May 06, 2021 at 12:35 pm

        How wonderful Michelle! Thank you.

        Reply
    8. PCNichols

      June 18, 2019 at 7:15 pm

      Easy and oh DELICIOUS!

      Reply
      • Maria

        June 19, 2019 at 11:32 am

        I absolutely agree, thanks so much for stopping by!

        Reply
    9. Maria V

      June 18, 2019 at 7:39 am

      Hi Mary!
      You mention you’ve used feta as well in this recipe…would the feta replace the mozzarella- or did you put in both?
      Wondering as I love feta!
      And would like to try it in this recipe!:)

      Reply
      • Maria

        June 18, 2019 at 8:10 am

        Hi Maria! The feta can replace part of the mozzarella or the Romano cheese. As long as you keep the total amount of cheese to approximately 3/4 of a cup, you will end up with great tasting fritters. Thanks for stopping by.

        Reply
    10. jeanne

      September 02, 2018 at 9:53 pm

      3 stars
      Hi I made these but the olive oil just instantly starting smoking and the room filled with smoke! For the next batches I switched to vegetable oil, which has a higher smoke point.
      Also, I found they were kind of bland. I would double the amount of spice next time.
      Even still, i brought them to a dinner party and people loved them!

      Reply
      • Maria

        September 04, 2018 at 7:22 pm

        I am truly sorry to hear this… I have been using olive oil for decades and this has never happened to me. It is difficult for me to say exactly what happened but I would look at the type of pan that was used, more specifically did it have a thick bottom or was it more of a thin non stick pan? Also, there is just 1-2 tablespoons being heated and used at one time. Was there more used? Was the pan overheated before adding the oil? Was the temperature set at medium high?
        As far as the taste being bland, olive oil has more flavor than vegetable oil (in my opinion). That being said, the recipe can easily be adapted to personal tastes by using different herbs, spices and oils. These zucchini fritters are really meant to be light and refreshing. I believe that is the beauty of certain recipes, we can make them our own 🙂
        Thanks so much for sharing your experience with this recipe Jeanne, appreciate it 🙂

        Reply
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