Frittelle di Zucchine Recipe: Italian Crispy Zucchini Fritters

This recipe is all about transforming garden ingredients into something golden, crispy, and delicious! More Italian vegetable recipes: Quince Sweet, Red Wine Sangria, and Cannellini Beans & Tomatoes.

Remove the flowers from the zucchini. Rinse and gently clean the flowers, then chop them roughly. (If your zucchini didn’t come with flowers, no worries, just start with Step 2.)

Grate the zucchini using a box grater. Squeeze out as much liquid as possible.

In a large bowl, combine the grated zucchini, chopped flowers, eggs, Parmigiano, flour, breadcrumbs, and a generous pinch of salt. Mix well until fully combined.

Heat sunflower oil in a wide, shallow pan over medium heat. Once hot, add spoonfuls of the mixture to the oil, flattening slightly.

Fry until golden brown on each side, about 2–3 minutes per side. Remove and drain on paper towels.

Top with chopped fresh mint and a final shaving of Parmigiano. Serve warm with a glass of Gratsi White or as part of your aperitivo spread. Buon Appetito!