Authentic home cooking from Italy, with US measurements. 
Zucchini Fritters
From my family's handwritten recipe collection. Today I'm sharing the zucchini fritters my mom used to make with lots of love and oil. I've updated the recipe a bit for a lighter, summer-friendly version by baking them on parchment paper with just a little oil. Drop the soft batter by spoonfuls, then cook for 2 minutes per side (covered with a lid). You'll love the result—so tasty and fresh with mint leaves.
Zucchini Fritters
From my family's handwritten recipe collection. Today I'm sharing the zucchini fritters my mom used to make with lots of love and oil. I've updated the recipe a bit for a lighter, summer-friendly version by baking them on parchment paper with just a little oil. Drop the soft batter by spoonfuls, then cook for 2 minutes per side (covered with a lid). You'll love the result—so tasty and fresh with mint leaves.
Open in Cookpad AppSteps
- 1
Gather all the ingredients.
- 2
Wash and grate the zucchini. Add a squeeze of lemon juice and let marinate for 15–20 minutes. Strain through a fine mesh sieve.
- 3
Place the well-drained zucchini in a bowl. Season with salt and pepper, then add the eggs, Parmesan, and 2 chopped mint leaves.
- 4
Mix well and add enough flour to make a soft, not too runny batter. Line a nonstick skillet with a round of parchment paper. Drizzle with a little oil and drop spoonfuls of batter to make 4 fritters at a time.
- 5
Cover with a lid and cook over low heat for 1–2 minutes per side.
- 6
Flip the fritters and cook as before.
- 7
Plate and serve with a few mint leaves and a sprinkle of pepper.
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