Stanley Tucci’s Zucchini Fritters are a masterclass in simple Italian cooking. Made with just a handful of ingredients—zucchini, egg, Pecorino Romano, and flour—these crispy fritters are golden on the outside, tender on the inside, and packed with savory flavor.
Whether served as an appetizer, side dish, light lunch, or snack, these fritters showcase how a few quality ingredients can create something truly delicious.
Why Everyone Will Love This Recipe
These zucchini fritters are wonderfully simple and satisfying.
- Only 4 main ingredients
- Crispy exterior and tender center
- Perfect way to use fresh zucchini
- Ready in under an hour
- Great as an appetizer or side dish
They're proof that less really can be more.
What Makes Stanley Tucci’s Zucchini Fritters Special?
Many zucchini fritter recipes include multiple herbs, vegetables, or breadcrumbs. Stanley Tucci’s version keeps things incredibly simple, allowing the natural sweetness of zucchini and the salty richness of Pecorino Romano to take center stage. The secret is removing as much moisture as possible from the zucchini, ensuring perfectly crisp fritters every time.
Cooking Tips
- Salt the zucchini thoroughly to draw out excess moisture.
- Squeeze the zucchini well before mixing the batter.
- Don't overcrowd the pan while frying.
- Adjust the flour as needed depending on how much moisture remains.
- Serve immediately for maximum crispiness.
Frequently Asked Questions
Why do you salt the zucchini first?
Salting removes excess water, which helps the fritters become crispy instead of soggy.
Can I use Parmesan instead of Pecorino Romano?
Yes. Parmesan works well, though Pecorino adds a sharper flavor.
Can I bake these instead of frying?
Yes, though they won't be quite as crispy. Bake at 425°F until golden.
What type of zucchini works best?
Medium zucchini are ideal because they contain fewer seeds and less water.
Can I make the batter ahead of time?
It's best prepared and cooked immediately after mixing.
What can I serve with zucchini fritters?
They pair beautifully with marinara sauce, garlic yogurt sauce, sour cream, or a fresh salad.
How to Store
Store leftover fritters in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet, oven, or air fryer to restore crispness.
How to Freeze
Freeze cooked fritters in a single layer, then transfer to a freezer-safe bag for up to 2 months. Reheat directly from frozen in a hot oven or air fryer.
Ingredients
- 2 medium zucchini
- 2 tsps kosher salt
- 1 large egg
- 1/4 cup finely grated Pecorino Romano cheese
- 3–5 tbsps all-purpose flour
- 1/4 cup olive oil, for frying
How to Make Stanley Tucci's Zucchini Fritters
- Using a box grater, grate the zucchini and transfer it to a colander set over a bowl.
- Sprinkle with the kosher salt and toss to combine.
- Allow the zucchini to sit for 30 minutes to release excess moisture.
- Using your hands or a clean kitchen towel, firmly squeeze the zucchini to remove as much liquid as possible.
- Transfer the drained zucchini to a mixing bowl.
- Add the egg, Pecorino Romano, and 3 tablespoons flour to the zucchini.
- Mix with a fork until combined.
- If the mixture seems too wet, add additional flour one tablespoon at a time until the batter holds together.
- Heat the olive oil in a non-stick skillet over medium-high heat.
- Once hot, scoop rounded tablespoons of batter into the pan.
- Gently flatten each fritter with a spatula.
- Cook for about 3 minutes per side, or until golden brown and crispy.
- Work in batches if necessary.
- Transfer the fritters to a paper towel-lined plate to drain.
- Serve warm.
Serving Suggestions
These zucchini fritters are delicious with:
- Garlic yogurt sauce
- Sour cream
- Marinara sauce
- Lemon wedges
- Fresh green salad
- Poached eggs
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