Gussoni Fritti (Vegetable Fritters)

6 servings
  • 1 cup flour
  • 1 tablespoon salt
  • 1 tablespoon baking powder
  • 1 cup shredded zucchini, shredded on the large holes of a cheese grater
  • 1/2 cup potato, shredded on the large holes of a cheese grater
  • 2 tablespoons plus 2 cups lard
  • Grated nutmeg
  • 1/4 cup Parmigiano-Reggiano, grated
  • Salt and pepper, to taste
  • In a large bowl, combine the flour, salt, baking powder and enough water to form a fairly loose, sticky batter. Set aside.

  • In a large bowl, combine the zucchini, potato, 2 tablespoons lard, garlic, pinch of nutmeg, Parmigiano and salt and pepper to taste. Mix just enough to combine all ingredients.

  • In a tall-sided pot, heat the remaining lard over high heat to 375 degrees F.

  • Dip the vegetable mixture, by the tablespoonful, into the batter, making sure to coat all surfaces of each fritter. Drop the fritters into the hot lard, a few at a time, and cook until deep golden brown. Remove from the lard, salt, and allow to drain on a plate lined with paper towels a moment before serving.

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    Recipe courtesy of Melissa d'Arabian