Zucchini Fritti: The Crispy Italian Courgette Appetiser You’ll Love to Share
Introduction
Light, crispy, and totally irresistible—zucchini fritti is Italy’s answer to golden-fried vegetable perfection. Whether served as a starter, a snack with drinks, or a side dish for summer meals, these thin slices of courgette (zucchini) are lightly coated and fried until crisp, then sprinkled with sea salt or parmesan for that final flourish.
In Italian, “fritti” simply means “fried,” and this dish—especially popular in Rome and along the Mediterranean coast—celebrates the natural flavour of fresh summer zucchini with a crunchy, golden bite.
In this guide, you’ll learn how to make perfect zucchini fritti, explore delicious variations, discover how to serve them, and even get ideas for baked and gluten-free alternatives.
What Is Zucchini Fritti?
Zucchini fritti (also called fried courgette) is a popular Italian dish made by:
- Thinly slicing zucchini
- Dipping in a light batter or dredging in seasoned flour
- Deep- or shallow-frying until crispy
It’s often served as an antipasto (starter), garnished with lemon, herbs, or grated cheese.
This dish highlights simplicity and quality ingredients—fresh courgette, hot oil, and the perfect crunch.
Ingredients for Classic Zucchini Fritti
Basic ingredients:
- 2–3 small courgettes (zucchini)
- 100g plain flour
- Salt and pepper to taste
- Vegetable oil (for frying)
Optional extras:
- Sparkling water or beer (for batter)
- Parmesan or pecorino (to sprinkle after frying)
- Lemon wedges (to serve)
- Fresh herbs (basil, parsley, or thyme)
How to Make Zucchini Fritti (Step-by-Step)
Step 1: Prep the Zucchini
- Wash and dry the courgettes
- Slice thinly (3–5mm), into discs or matchsticks
- Pat dry with kitchen towel to remove excess moisture
Step 2: Choose Your Coating
Option 1: Simple seasoned flour
- Mix flour with salt, pepper, and optional paprika or garlic powder
- Toss zucchini slices in the flour
Option 2: Light batter
- Mix equal parts flour and sparkling water or beer
- Add salt, pepper, and whisk until smooth
- Dip courgette pieces into the batter before frying
Step 3: Fry the Zucchini
- Heat oil to 180°C (350°F) in a deep frying pan or pot
- Fry in small batches (don’t overcrowd)
- Cook 2–3 mins until golden and crispy
- Drain on paper towels
Step 4: Serve
- Sprinkle with flaky sea salt, grated parmesan, or lemon zest
- Serve immediately for best crispiness
Tips for Perfect Zucchini Fritti
- Use young, firm courgettes for best results
- Slice evenly for even cooking
- Don’t overcrowd the pan—it cools the oil and softens the fritti
- Use sparkling water or beer for extra light, airy batter
- Serve hot straight from the pan to table
Delicious Variations
1. Zucchini Fritti with Parmesan
Add grated parmesan to the flour or batter for a nutty, cheesy finish.
2. Zucchini Fritti alla Romana
Roman style—served with fried sage leaves and a squeeze of lemon.
3. Zucchini Fritti Chips
Cut courgette into thin rounds or ribbons for chip-style crisp bites.
4. Baked Zucchini Fritti
Toss in oil, coat in seasoned breadcrumbs, and bake at 220°C for 20–25 mins.
5. Gluten-Free Fritti
Use gluten-free flour blends or rice flour for a crisp, wheat-free version.
6. Herb-Infused Fritti
Add chopped parsley, thyme, or mint into the batter or as a garnish.
How to Serve Zucchini Fritti
Zucchini fritti is best served immediately, hot and crisp.
Serving suggestions:
- With a wedge of lemon and sea salt
- With garlic aioli or yogurt dip
- Alongside antipasti like olives, cured meats, and cheese
- As a side with grilled fish or pasta
- Piled onto a platter with fresh herbs and grated cheese
Perfect for parties, summer lunches, or Friday night nibbles.
Are Zucchini Fritti Healthy?
Zucchini itself is very nutritious—but once fried, the health factor depends on preparation.
Nutrition snapshot (per serving):
- Courgette: Low in calories, high in fibre, vitamin C, potassium
- Frying: Adds fat and calories—moderation is key
- Baked versions offer a healthier alternative with less oil
To lighten the dish:
- Try air-frying or baking
- Use olive oil instead of vegetable oil
- Serve with a light dipping sauce like lemon yogurt
Can You Make Zucchini Fritti in Advance?
Fritti is best fresh and hot, but you can prep ahead by:
- Pre-slicing courgette and storing in the fridge (up to 1 day)
- Mixing dry batter ingredients ahead of time
- Reheating in the oven or air fryer to regain crispiness (avoid microwave)
Zucchini Fritti vs. Tempura vs. Pakora
| Style | Coating | Origin | Flavour Profile |
|---|---|---|---|
| Zucchini Fritti | Flour or light batter | Italian | Mild, savoury, crisp |
| Zucchini Tempura | Tempura batter (rice flour, water) | Japanese | Ultra-light, delicate crunch |
| Zucchini Pakora | Gram flour, spices | Indian | Spicy, earthy, crunchy |
Zucchini fritti is the most neutral-flavoured—perfect for showcasing courgette itself.
What to Pair With Zucchini Fritti
Zucchini fritti works with a range of dishes:
- Starters: Serve with dips like tzatziki, hummus, or tomato chutney
- Mains: Pair with lasagne, grilled meats, fish, or vegetable pasta
- Drinks: Aperol spritz, Pinot Grigio, Limoncello, or herbal iced teas
- Platter idea: Add to antipasto boards with cheeses, olives, salami, and focaccia
Conclusion
Zucchini fritti is proof that sometimes, simple is best. With a light coating, golden fry, and pinch of seasoning, this humble vegetable transforms into an addictive Italian appetiser or snack that everyone will love.
Whether you’re entertaining friends or just making a light summer dinner, zucchini fritti is quick, crowd-pleasing, and incredibly versatile. Try different shapes, dips, or herbs to make it your own—and enjoy one of Italy’s finest fried treats from the comfort of your kitchen.
Top 10 Questions and Answers About Zucchini Fritti
1. What is zucchini fritti?
It’s thinly sliced courgette that’s lightly floured or battered, then fried until crispy—an Italian appetiser or side.
2. What’s the best oil for frying zucchini fritti?
Use neutral oils like sunflower, rapeseed, or peanut oil. Olive oil can be used for shallow frying.
3. Can I make zucchini fritti gluten-free?
Yes—use rice flour or gluten-free blends for dredging or batter.
4. Do I need to salt zucchini before frying?
Patting dry is more important than salting, but salting helps remove excess water.
5. How do I make fritti extra crispy?
Use cold sparkling water in the batter, fry in hot oil, and avoid overcrowding the pan.
6. Can I bake zucchini fritti?
Yes—coat in breadcrumbs and bake at high heat. It won’t be identical, but still tasty.
7. How thin should I slice the zucchini?
About 3–5mm (1/8 inch) is ideal—thin enough to crisp, but thick enough to hold shape.
8. Can I store leftovers?
They’re best fresh, but you can reheat in an air fryer or oven. Avoid the microwave.
9. Is zucchini fritti vegan?
Yes, if you don’t use dairy in the batter or toppings. Use water instead of milk and skip parmesan.
10. What herbs or cheese go best with it?
Fresh basil, thyme, parsley, grated parmesan, or pecorino romano all work beautifully.