Nonna’s Zucchini Fritters (Pitticelle)
Let me just start off by saying that you should all be paying me for this recipe, it’s that good. I’m kidding… kind of. It’s a secret family recipe that’s no longer much of a secret! These have been the quintessential summer food/snack in my family since before I was a living, breathing human being. Nonna Rosie made these, my mom perfected the recipe and I am sharing it with you all today.
While all of my friends were going away to their cottages on the weekends, my family went on picnics. We LOVED picnics. Most (if not every) summer weekend was spent at a park where we would swim, eat and be around our extended families. This recipe was a part of every single one of those weekends. If you were lucky, you got to try a fritter before they quickly disappeared by the crowds of people looking for these famous piticelle.
Addicting is the best way to describe them. Every time we make them, it’s rare (aka it never happens) for an entire batch to make it to the table. When pitticelle are involved everyone suddenly appears huddled around the stove waiting for a taste.
Unlike many of the recipes I share, there are no substitutions in this one. None. Nope. Don’t ask. You can’t change anything about it (except for the optional ingredients of course). It is perfect the way it is! That being said, like all of my recipes…. it wasn’t until we measured the ingredients and wrote it all out that we had an actual ‘recipe’. For years these were made by eye but after a lot of harassment from my sister and I, my mom finally wrote it out for us and it’s perfection!
You’ll notice that the recipe itself says that it will serve an army. These make a lot (probably about 30 to 40 fritters) but the best part is that if you don’t eat them all (which is hard to believe) you can freeze them to enjoy year-round. They make for a great snack, appetizer or as a side and can be made ahead and stored in the fridge. Enjoy them while they’re hot and crispy or eat them cold out of the fridge… either way they’re the bomb.com.
If you’re anything like me and are a visual learner, you’ll be happy to know that I took to Instagram to show you how it’s done and made these pitticelle! The video is saved in my highlights on my profile for you to check out anytime.
Zucchini Fritters (Pitticelle)
Life From the Playpen | July 2020
Total Time: 50 mins
Servings: An Army
INGREDIENTS
6 cups zucchini (approx 4 med. size), halved & thinly sliced
4 eggs
- 1/2 cup grated parmigiano reggiano
- 1/2 cup parsley, roughly chopped
- 1/4 cup basil, roughly chopped
- 1/4 cup chives, minced (optional)
- 1 cup zucchini flowers, roughly chopped (optional)
- 2 cups water
- 3 to 4 cups flour
- 1 tsp baking powder
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1 to 1 1/2 cups neutral frying oil (sunflower/vegetable/canola)
INSTRUCTIONS:
- Cut zucchinis in half, lengthwise. Using a mandoline or sharp knife, very thinly slice the zucchini to make half-circle slices.
- In a large bowl, whisk together eggs, water, parmesan, basil, parsley and chives. To the same bowl add in 3 cups of flour, baking powder, garlic powder and salt. Whisk well to combine to create a thick batter. Add zucchini and zucchini flowers (if using) and mix to incorporate. If batter is loose, add additional cup of flour.
- To a large skillet with high sides, add oil and preheat over medium-high heat.
- Using a 1/4 cup dry measure or two spoons, gently drop batter into hot oil. Cook on either side until lightly golden brown, approximately 4-5 minutes per side.
- Remove from oil and drain on a paper-towel lined plate to cool. Season with flakey salt while the fritters are warm and then move them to a platter to enjoy! Serve hot or cold!
