Food & Drink

Easy, Cheesy Zucchini Fritters Are an Italian Summer Staple

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It isn’t summer season in my home with out freshly-fried zucchini fritters on a weekly (or typically day by day) rotation. This Italian summer season staple transforms the very best of the summer season backyard — plump summer season squash and aromatic recent herbs — into crispy, tacky, veggie-packed patties.

Panko Parmesan Zucchini Fritters

Simply the odor of them frying takes me again to my childhood. My grandparents had an enormous backyard with an abundance of squash, beans, tomatoes, and eggplant, and each time we visited in the summertime, you may guess my grandma was frying up a recent batch of those fritters. Generally she would throw within the zucchini flower, too, which I extremely advocate if you happen to’re utilizing homegrown zucchini. As a child, I used to be hesitant on the thought of consuming a vegetable-packed fritter, even when it was fried, however as soon as I tasted these there was no going again. Belief me once I say you’ll wish to make them instantly.

Methods to Make the Crispiest Fritters

As quickly as they arrive out of the oil, sprinkle them with flaky salt and a sprinkling of Parmesan cheese and eat up! They’re finest eaten sizzling and recent, both on their very own or with a dollop of plain yogurt. For those who’re feeding a hungry household, go forward and make a double batch — they’re fairly irresistible.

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