The perfect recipe for Fried Zucchini Fritters (Frittelle di Zucchine). Make this for a summer dinner party either as a side or appetizer.
Cut zucchini lengthwise then chop into 1/16" to 1/8" thick half rounds.
Place zucchini into a large strainer then liberally salt with kosher salt. Mix to ensure salt is coating both sides. Spread the zucchini out as much as possible to allow all liquid to drain. Let zucchini drain for 20 to 40 minutes. Dry further using a dish towel to gently squeeze or pat down.
Note: The longer the zucchini drains the less water they retain which creates crispier fritelle.
Prep a tray with a rack or line a baking tray with paper towels.
In a large bowl add flour, 1 tsp salt, pepper. Mix with a large whisk.
Make a well in the flour mixture. Then add egg, 1/2 can water, parsley, and cheese. Stir. If the mixture is extreme tacky add more water 1 tbsp at a time until it's stirs smoothly. But it should still be thicker than pancake batter.
Lastly fold in the zucchini with a large spoon. Some of the liquid from the zucchini will make the batter more liquidy.
Heat a medium large pan with 1/4" to 1/2" preferred frying oil on medium or medium-high heat. If using extra virgin olive oil do NOT heat on high or the oil will burn.
Test if oil is hot by gently lower a very small spoonful of batter into the oil. Once the edges start to boil with small but consistent bubbles the oil is hot.
Note: A wooden or silicon coated spoon is best for clean up.
Use a large kitchen spoon to measure and scoop batter into the oil. Cook for approximately 2 minutes or until golden brown and then flip. Remove fritters to drying rack.
Note: Using two spoons or tongs makes flipping easier. Our fritters are usually 2 1/2" x 2 1/2".
Sprinkle fritters with flaky salt while still hot if desired. Serve immediately. Enjoy!