Zucchini is very abundant in the summer time. When I used to grow it in my back yard I would make daily trips to my neighbors giving away zucchini. And when one or two fruits stayed on the bush too long, the zucchinis were huge. As long as you cut away the seeds when the zucchini are that large they are fine.
Grandma Isabella had no problem using up all of her extra zucchini. She would make these zucchini fritters that my sons love so much, and just about anyone else who tasted them. Grandma Isabella would bring a platter of these things in while we were watching TV or sitting outside on the patio and we would go through them like potato chips. You can’t eat just one! She also put plenty of fresh basil into the batter and along with the grated cheese on top of the finished fritter, made these morsels uniquely hers.
Once again, I follow her recipe and my sons ultimately tell me they don’t taste like grandma’s. Oh well, this is as close to them as you are going to get without Grandma Isabella making them for you herself.
Funny thing though, when my son came home from work and tasted the zucchini fritters I made he told me what I knew I would hear, “they don’t taste like grandmas”. But when I came home from work the next day….there wasn’t a fritter left in the house. Hmmmmmm! I bet he didn’t even bother warming them up.
- 1 1/2 Pounds Zucchini
- 3 Tablespoons Chopped Fresh Basil, about 6-7 large leaves
- Salt & Pepper
For The Batter:
- 2 Eggs
- 2 Tablespoons Olive Oil
- 1 Cup water
- 1 3/4 Cup Al-purpose Flour
- Salt & Pepper
- Oil For Frying
Grate the zucchini.
Place in a bowl lined with paper towels to absorb the moisture. Squeeze the paper towels around the zucchini to help remove the moisture. Discard the paper towel. Add the fresh basil and pepper. Mix well.
For the batter, beat the eggs well and then slowly add the olive oil. Next add the water and flour. Mix well.
Add the zucchini and basil mixture. Season with salt and pepper to taste. Cover and let the mixture rest for 20 minutes.
In a heavy pot, heat the oil to 375 degrees F. Take spoonfuls of the zucchini in batter and slide them into the hot oil, cooking 4 to 5 at a time. This is a good time to test for salt and consistency. If the fritters break up in the oil, add more flour. They should cook into a solid fritter. Taste a cooked fritter for salt and add more to the batter if you need to. Cook for 2 to 3 minutes until golden and crisp.
Place the cooked fritters on a plate lined with paper towels to absorb the excess oil. Continue to cook the remaining fritters in the same manner. Sprinkle on grated Parmigiano Reggiano cheese on each layer of the fritters as you place them on the plate while they are still hot..Serve immediately.
About Peter Bocchieri
Peter was born and raised in Brooklyn, NY and is a second generation Italian-American. He has a degree in Journalism from Long Island University and is an avid photographer, gardener and pet owner. Now that Peter is retired, he is relaxing at his home in North East Pennsylvania and cooking for his sons, Michael and Joseph, family and friends. Peter's passion for food was inspired by his Mother's and Grandmother's cooking, but at the age of 10 Peter felt he could do it better himself, so he did.
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