Italian Zucchini Pasta Fritters
This delightful recipe for Italian Zucchini Pasta Fritters has been cherished since 1965, embodying the flavors of Southern Italy. These fritters are made with a perfect blend of leftover linguine, garden-fresh zucchini, and carrots, making them a versatile choice for any occasion. Serve them hot or at room temperature, whether at a festive picnic, buffet, or as a delicious finger food for gatherings. Impress your family and friends by pairing these fritters with a vibrant diced tomato salsa for a refreshing touch. Thanks to the culinary influence of my Italian roots and Grandpa's loving guidance, this recipe remains a timeless favorite that deserves a spot in your kitchen!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
linguine or spaghetti
2 cups (chopped, cooked, and drained)
green onions
3 (chopped)
zucchini
2 cups (shredded)
carrot
1 medium (shredded)
water
1 cup (none)
canola oil
1/3 cup (for batter)
eggs
2 large (beaten)
all-purpose flour
1 cup (none)
baking powder
1/2 teaspoon (optional)
salt
1 teaspoon (none)
black pepper
1/4 teaspoon (none)
romano cheese
1/4 cup (grated)
vegetable oil
for frying (none)
Instructions
1
Begin by coarsely chopping the cooked linguine or spaghetti into bite-sized pieces.
2
Grate the fresh zucchini and carrot using a box grater or food processor, then dice the green onions finely.
3
In a large mixing bowl, combine the canola oil, eggs, flour, salt, and black pepper. Stir in the water gradually until the mixture is smooth, then fold in the grated romano cheese and baking powder (if using).
4
Incorporate the prepared vegetable mixture (zucchini, carrot, and green onions) into the batter, ensuring it is evenly distributed.
5
Heat a generous amount of vegetable oil in a skillet over medium heat until shimmering.
6
Spoon dollops of the fritter batter into the hot oil, ensuring to leave space between each fritter to allow for flipping.
7
Fry each fritter for approximately 3-4 minutes, or until golden brown on one side, then carefully flip and cook for an additional 2-3 minutes until both sides are crispy and browned.
8
Remove the fritters from the skillet and place them on a paper towel-lined plate to absorb excess oil.
9
Serve the fritters warm or at room temperature, paired with a side salad or as part of a buffet spread.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Italian Zucchini Pasta Fritters?
They are a delightful dish made with leftover linguine, shredded zucchini, and carrots, embodying Southern Italian flavors since 1965.
What type of pasta is best for this recipe?
The recipe calls for 2 cups of cooked and drained linguine or spaghetti, chopped into bite-sized pieces.
What vegetables are included in these fritters?
These fritters contain 2 cups of shredded zucchini, 1 medium shredded carrot, and 3 chopped green onions.
When was this recipe created?
This recipe has been cherished and passed down since 1965.
How should I prepare the zucchini and carrots?
You should grate the fresh zucchini and carrot using either a box grater or a food processor.
What ingredients are used to make the batter?
The batter consists of canola oil, eggs, all-purpose flour, salt, black pepper, water, romano cheese, and optional baking powder.
Is baking powder a required ingredient?
No, the 1/2 teaspoon of baking powder is listed as an optional ingredient in this recipe.
What kind of cheese is used in the fritters?
The recipe specifies 1/4 cup of grated romano cheese.
What type of oil is used in the batter versus frying?
Canola oil is used inside the batter mixture, while vegetable oil is used for frying the fritters in a skillet.
How many eggs are needed for this recipe?
You will need 2 large beaten eggs.
How do I mix the batter ingredients?
Combine canola oil, eggs, flour, salt, and pepper, then gradually stir in water until smooth before folding in cheese and baking powder.
When do I add the vegetables to the mixture?
The prepared zucchini, carrot, and green onions should be incorporated into the batter after it has been mixed smooth.
How long should I fry each side of the fritter?
Fry each side for 3-4 minutes on the first side and 2-3 minutes on the second side until crispy and browned.
What temperature should I use for frying?
Heat the vegetable oil in a skillet over medium heat until it is shimmering.
How do I prevent the fritters from sticking together?
Ensure you leave enough space between each dollop of batter in the skillet to allow for easy flipping.
What should I do after removing the fritters from the oil?
Place them on a paper towel-lined plate to help absorb any excess frying oil.
Can these fritters be served at room temperature?
Yes, they can be served either warm or at room temperature.
What is a recommended sauce to serve with these?
They pair perfectly with a vibrant diced tomato salsa for a refreshing touch.
Are these fritters suitable for a picnic?
Yes, they are described as a versatile choice for festive picnics, buffets, or as finger food for gatherings.
What side dish pairs well with this recipe?
They are excellent when paired with a fresh side salad.
How much flour is required?
The recipe uses 1 cup of all-purpose flour.
How much water is added to the batter?
The recipe calls for 1 cup of water, added gradually.
What is the origin of the recipe's culinary influence?
The recipe is influenced by Southern Italian roots and the guidance of the creator's Grandpa.
How much salt and pepper are used?
The recipe uses 1 teaspoon of salt and 1/4 teaspoon of black pepper.
How many green onions should be used?
The recipe calls for 3 finely chopped green onions.
Is this recipe considered easy to make?
Yes, it is tagged as an easy recipe and a timeless favorite for any kitchen.
What is the total count of ingredients?
There are 13 ingredients used in this recipe.
Can I use a food processor for the vegetables?
Yes, a food processor is an acceptable tool for grating the zucchini and carrots.
How much canola oil goes into the batter?
The batter requires 1/3 cup of canola oil.
What is the recommended serving style for a gathering?
They are ideal as delicious finger food or as part of a buffet spread.