Sweet Zucchini Fritters
Description
Looking for a super simple but tasty recipe to serve? Sweet zucchini fritters are a typical Sardinian dessert that you can recreate with this easy and quick recipe.
Enjoy them with a sprinkle of powdered sugar while they’re still warm, or bake them in the oven for a milder flavor.
Ingredients
to recalculate the ingredient amounts
- Courgettes 300 g
- Arborea High Quality Fresh Milk 150 ml
- Flour 200 g
- Lemons 1
- Baking powder 16 g
- Eggs 1
- Granulated sugar 30 g
- Icing sugar q.b.
- Extra virgin olive oil q.b.
- Salt 1 pizzichi
- Rock salt q.b.
Instructions
- 1 First, cut the zucchinis in half and place them in a colander with a handful of coarse salt to remove the excess water from the zucchinis.
- 2 Meanwhile, start preparing the batter by mixing an egg with the milk in a bowl. Stir well and gradually add the flour to avoid lumps. Then, add the lemon zest and granulated sugar.
- 3 At this point, drain the zucchinis well and grate them into the batter, mixing thoroughly to get a uniform mixture. Finally, add the yeast and a pinch of salt.
- 4 Heat a pan with plenty of oil. Then, using a spoon, drop the batter into the hot oil and fry the fritters until golden brown on all sides. Place them on paper towels to drain excess oil, dust with powdered sugar, and serve. Enjoy your meal!
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Did You Know?
It seems that fritters are an ancient recipe, widespread throughout much of the Mediterranean, including the Italian Peninsula and Spain. It is also believed that this humble dish was known since the times of Ancient Rome, and probably even earlier. The ancient Romans used to call it “frictilia.” In our country, many regions consider fritters a traditional typical dish, each giving this dish a different name.
Commonly eaten during holidays, fritters are prepared for a wide variety of occasions: Christmas, Easter, even after the death of a relative or to celebrate a birth. They are also a perfect dessert for Carnival and are loved by everyone.
In Sardinia, the Carnival season is brightened by numerous types of fritters: Briniols, Catas, Frisgiolas, Tzipulas, Uvusones, Meraviglias, Angelotos, and many others. The base dough is almost always similar, starting with a batter made simply from flour and water. The dough can then be enriched with eggs, lard, cheese, milk, fresh fruit, yeast, or various vegetables, and in many cases, requires long fermentation times. Different areas of the island have developed their own variations, both in the dough—which can be sweet or savory—and in the toppings, as well as in the shapes, which have always been very imaginative. One of the most famous shapes is the elongated one, twisted around itself and usually made using a long-handled funnel.
Arborea menus
With our menus, we bring Sardinia to the table, dish by dish.
Come and discover the most traditional recipes of our homeland, Sardinia. We’ve prepared some simple menus for every day and some more elaborate ones for special occasions.
