Antonella Bonesse was raised going back and forth between Calabria, Italy and Connecticut. Her cookbook, Cucina Per Te, celebrates her favorite family recipes from Calabria–be they sauces, antipasti, primi or dolci. Below is Antonella’s family recipe for Fritelle di Zucchini…
Who taught you this recipe?
Zucchini fritters were taught to me by one of my older sisters, Maria.
How long has this recipe been passed through your family?
The recipe has been in my family for as long as I can remember.
When did your family use this recipe?
We would always make them, especially for picnics. They are so easy to prepare–no mess, no fuss kind of food. It’s a recipe that is made year-round in my family as an antipasto.
What is your favorite memory of making this dish?
My favorite memory is the day I learned to make them. I was 12 when Maria taught me. For an entire week, I made fritters everyday for beach picnics. Very proud of my new recipe.
Like you’ll read in my cookbook, I was taught to make everything I know by the amazing ladies in my life. They have all passed down to me what they make so effortlessly. That’s the best gift I’ve ever received!
- 2 medium zucchinis (grated)
- 1 tsp salt
- 1 tbsp freshly grated lemon zest
- 1 medium garlic clove, finely chopped
- Pinch of parsley (can be omitted)
- 1/4 tsp freshly ground pepper
- 2 large eggs
- 1/2 cup flour
- 2-4 tbsp olive oil
- Grate zucchini into a medium bowl. Add the salt, lemon zest, chopped parsley, garlic and eggs. Mix well to combine. Slowly add the flour, stirring so no lumps form.
- Heat 2 tablespoons olive oil in a large sauté pan over medium-high heat until the oil sizzles. Drop a small amount of batter into the pan and repeat, spacing the fritters a few inches apart.
- Cook fritters until golden, 2-3 minutes on each side. Transfer to a plate with paper towel and pat them down to remove excess oil. Then serve.