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Zucchini fritters” – a tastier way to enjoy this summer squash! ๐Ÿด๐Ÿ‘Œ


For the filling:

  • 600g zucchini
  • 1 pinch of salt
  • 1 pinch of pepper

For the batter:

  • 130g flour
  • 1 packet of yeast
  • 1 egg
  • 20cl milk


Step 1

Pour the flour into a bowl, make a well and crack the eggs into it. Add salt and pepper.

Step 2

Add the yeast and mix the ingredients with a whisk.

Step 3

Slowly pour in the milk, whisking continuously until the batter is perfectly smooth.

Step 4

Cover the batter and let it rest for 1 hour.

Step 5

Meanwhile, prepare the filling for the fritters: wash and half-peel the zucchini lengthwise. Cut the ends off and slice them into fairly thick rounds.

Step 6

Wipe them in a clean towel and heat up the frying oil.

Step 7

Uncover the batter and check that it is runny. If not, dilute it with a little cold milk until it is a smooth consistency. Using a slotted spoon, dip the zucchini slices in the batter.

Step 8

Dip them in the hot oil. When the fritters begin to turn golden, turn them to brown on all sides.

Step 9

Drain them and wipe them dry with paper towels to remove excess oil.

Step 10

Keep them warm and repeat the process until the batter and filling are used up.


  • 1 Slotted spoon
  • 1 Deep-fryer
  • 1 Mixing bowl

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  • 1 Cooking whisk
  • 1 Wooden spoon
  • 1 Kitchen knife
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  • 1 Cooking brush
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