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frittelle di zucchine

Frittelle di Zucchine

  • Author: Flavia Scalzitti

Description

Adapted from Lidia’s Mastering the Art of Italian Cooking by Lidia Bastianich


Ingredients

  • 2 medium zucchine, washed and dried
  • 2 large eggs
  • 2 teaspoons finely chopped fresh mint
  • 2 teaspoons finely chopped basil
  • Zest of 1 small lemon
  • 100 grams (2/3 cup) gluten-free flour blend (such as Bob’s Red Mill 1-to-1 Baking Flour)
  • or 90 grams (2/3 cup) all-purpose flour
  • 2 grams (½ teaspoon) baking powder
  • 3 grams (½ teaspoon) Kosher salt
  • Vegetable oil for frying *The amount you use will vary depending on the size of the pan.
  • Lemon wedges for serving

Instructions

  1. Trim the ends off the zucchine and discard. Grate the zucchine on the large holes of a box grater placed on a clean dish towel. Gather the dishtowel together and twist it over the sink to squeeze out as much liquid as possible. Set aside.
  2. Beat the eggs in a large mixing bowl. Add in the grated zucchine, herbs, and lemon zest, and mix with a fork to incorporate the ingredients evenly.
  3. In a small bowl, whisk together the flour, baking powder, and salt. Add it to the zucchine-egg mixture and stir until all the flour is incorporated completely, making sure not to over-mix.
  4. Heat a cast iron skillet or frying pan over medium heat. Add in enough vegetable oil to thinly coat the bottom of the pan. The amount of vegetable oil you use will depend on the size of the pan. Once the oil is hot, use a spoon to drop in dollops of the batter, patting each frittella down gently with the back of the spoon to shape them and flatten them slightly. Fry the frittelle in batches, turning them only once until golden brown on both sides. The frittelle are cooked when a fork inserted into the center comes out clean. Drain the cooked frittelle on a baking sheet lined with 2-3 layers of paper towels before transferring them to a serving platter. Serve with fresh lemon wedges.
  5. Make ahead tip: Fry the frittelle, drain them on a paper towel-lined baking sheet, and transfer them to a parchment-paper lined baking sheet. Hold them in a 200°F (93°C) oven for up to 30 minutes before you want to serve them.