Monday, April 26, 2010

Zucchini Fritters (Zeppole)

While in the process of making my mom's zucchini fritters, I thought of adding cumin and coriander to give the recipe a more complex taste. I think she would approve, given her adventurous nature when it comes to different cuisines. In fact she loves a good samosa, spicy and perfumed with cumin and coriander. So it is now up to you, to either go Italian or give it the Indian flare as I do in this recipe. Try serving them with a yogurt dip. Either way they are delicious.

3 zucchini diced (small)
1 tsp salt
1 cup flour 1/2 teaspoon baking powder
1/4 cup finely chopped parsley
3 eggs beaten
2 finely minced garlic cloves
1 tsp cumin
1/2 tsp coriander
1/4 tsp pepper
canola oil for frying

Peel and dice the zucchini into small pieces. Stir in the salt and let sit for 15 minutes. Place the zucchini pieces in a paper towel to remove the moisture and set aside. In a bowl beat 3 eggs and mix in the garlic, parsley and zucchini. Gradually add the dry ingredients: the flour, salt,pepper, baking powder, cumin and coriander. The batter should have a cake batter constancy. In a saucepan heat the canola oil to 350 degrees F or test the oil by dropping a small amount of the batter into the oil. If the batter puffs up immediately upon touching the oil, it is ready. Proceed by dropping teaspoonfuls of the batter and fry until golden on all sides. Drain onto a paper towel and serve hot. The fritters can also be made ahead and reheated in 375 degree F oven


  1. When can we make these? Also: remember those fried artichoke thingamajiggers that Grandma used to make? Yeah, those should definitely go on the to-do list.


  2. Dear Anonymous (alias Giulietta)
    In the words of Obama...."yes we can!". In fact the zucchini are probably rotting in the fridge as we tap, tap on the computer!!

  3. Dear Giulietta,

    I wanted to also thank you for your artichoke recipe suggestion. They were my kids' favorite when visiting their grandma's house.