Country of Origin - Italy
Preparation Time20 minutes
Cooking Time1 hour
Tags vegetarian side dish


Fritters, or frittelle in italian, are a delicious and quick way to prepare vegetables. They can be enjoyed hot or cold. They are a delicate delicious side for a meat or fish dish.

Nutrition Facts
Per 179 g Serving Size
Amount Per Serving
75 kCal
Calories from Fat
% Daily Value*
Total Fat
2.3 g
Saturated Fat
0.8 g
93.0 mg
918.7 mg
Total Carbohydrates
8 g
Dietary Fiber
2 g
4 g
5 g
Vitamin A    1% Calcium    5%
Magnesium    7% Iron    3%
Vitamin C    38% Potassium    12%
Vitamin D    0% Folate    13%
* Based on a regular 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.

Ingredients for

Ingredient AmountComment
For the Main Part
Zucchini squash 2 lb 3 oz
Whole egg, raw 4
Onions 1 onion

one medium onion

Table salt 1 Tablespoons (1/2 fl oz)
White wheat flour,all-purpose,enriched,bleached 2 Tablespoons (1 fl oz)
Dried marjoram 1 Teaspoons (1/4 fl oz)
Oregano spices,dried 1 Teaspoons (1/4 fl oz)
Tarragon spices,dried 1 Teaspoons (1/4 fl oz)
Thyme spices,dried 1 Teaspoons (1/4 fl oz)
For Frying
Olive oil 2 Tablespoons (1 fl oz)

Or more, add a little as needed if fritters begin to stick

Recommended Ingredients and Equipment

1 Wash the zucchini. We are going to grate them, if using a food processor, cut both ends off, but if hand grating, keep the stem to hold the zucchini.
2 Finely chop the onion. Put a tablespoon of olive oil in a pan and sautée onion on medium heat until translucent, stirring occasionally, about 5 minutes. Turn the heat off. In the meanwhile, grate the zucchini.
3 Grate the zucchini with the food processor. You can also manually hand grate, with box grater.
4 We want to get most of the water out of the zucchini. Put the zucchini in a cheesecloth or a thin, dish towel, then squeeze out as much liquid as possible, squeezing and pushing on the bundled zucchini.
5 In a large bowl, combine the eggs, spices, salt and slowly add the flour in order to avoid clumps. At the end, add the zucchini and cooked onion and mix thoroughly to coat. Heat up a skillet, better if non-stick, add some cooking oil, then start cooking the fritters. You can use a cookie ring to get a nice shape. Cook on medium-low for 2 minutes, then flip. Each side should brown nicely but not burn. Add oil as needed if the fritters begin to stick.
6 Fritters can be enjoyed either warm or cold. You can serve them plain, or with a yogurt/dill sauce. Buon Appetito!