My mother shows me how to make my Nonna’s zucchini fritters. Even though she offers no measurements, she does explain the steps. The fritters turn out crispy and delicious!
✔ Here are the ingredients:
🥒 Fresh zucchini (granted in various sizes) and/or 🌻 zucchini flower (remove the stigma and chop)
🌿 Herbs to taste (your choice)
🧄 Garlic
🧂 Table salt
• All-purpose flour
🧀 Parmesan and/or Mozzarella
🥚 Eggs
• Baking powder
🥛 Milk
🐟 Anchovies
🟢 This video is NOT sponsored, but we do earn a small commission if you make a purchase. Thank you.
Table salt: https://amzn.to/3HbwHcx
All-purpose flour: https://amzn.to/455PjDY
Baking powder: https://amzn.to/3J7q4bK
This is what we’re going to make. We did. We did.
But this is at the beginning of the video, so we have to show them how we’re going to get
to this. Zucchini. What’s it called? Frittelle di zucchine. So, pretty much zucchini
fritters. I think zucchini fritters. Stay tuned. Do you think holding this up is easy? Oh, sorry. Okay. Let’s begin to grate these. Okay.
A little on this side, when you reach half, you can do it from this side. That
way you have a mix of large and small pieces. Is it not easier to use the KitchenAid?
Which KitchenAid? That one. It has an attachment to do this stuff. To make a mess with extra dishes. Why?
Who cares? Just wash them. And it will create small pieces
like this? Yeah, wait. I’ll show you. That has to go in here. Oh my god. You know what? Never
mind. I’ll I’ll do it. Okay. These you didn’t have to take the
seeds out, though. When they’re big. Yeah. Like that it’s okay, but
it was better if they were smaller. Seeds. If you do fast, yeah, they’re going to come half or in pieces. That’s okay. Your fingers.
You have basil there, no? Yeah. Okay. Basil. Yeah. Oh, it smells nice. Oh my. Is it
washed? Yeah. There is some garlic? Yeah. These are big. Never mind
the ones you buy at the store. What do you add the basil for? Is it for the flavor or for the smell?
For everything. Smell. Flavour. Nice. Since it’s this big, I’m going to do it with the grater. Otherwise I
would cut them into pieces. Oh. And that’s it for now. Oh, you have rosemary. Rosemary? The
more vegetables you have it’s good. So there’s no real recipe. You just add what,
whatever you want. The real recipe it’s zucchini or flower zucchini, eggs, and, um,
flour. Okay, that’s it. And anything you want to add is more just for your
own taste. That’s it. Okay. Give me salt. Salt? This you put in because it’s very, you have to
pull out the water? And it’s going to get all the water out and it start to be settled. When
you fry they’re better like this. If not, when you fry, it comes out
watery. You’re not going to mix it? I’m going to do it with a spoon. For now. And in a half an hour or so,
you turn them around again. Oh, okay. Am I going to cover this up
or just leave it? You can leave it. Okay. Smells nice, eh? That’s it for now.
Okay. I’m going to let this sit for half an hour and then I’m going to stir
it again, right? Then I will call you up to help me. Then I’ll call you
back up here to help me. Oh, you changed. Nice. Oh, you brought everything. Okay. Very
nice. I made a horn. What did you do? I made a horn. To get your hair out of the way? Uh,
what was this? Maybe two hours now? No, not two hours. An hour and a half? About. An
hour and a half. Oh my god. Okay, I have to show this. I stirred it about maybe half
hour ago. Actually, no. Maybe a little more. I stirred it. See how
much water? That’s crazy. From three zucchini. And you put all your ingredients already. You put
the flavor like the things that you want. Could you do that after or no? Yeah. You can also do it after. You did it now. What? More just
to save time or whatever, right? What are we going to do? Fit
into the big plate. With the water? Yeah. Oh, it smells really nice. I could smell that,
that garlic is strong. Woah. Yeah. Flour. Okay. The white flour? Yeah. Just the
regular flour. Yeah. Okay. How much? You’re adding it with the water? Why
aren’t you dumping the water? If I dump the water, I have to add more
eggs and it comes more hard. So, I leave the water here. And then you’re
adding flour. I have more flour if you need it. This is why I find it difficult to
cook because she doesn’t give measurements or anything.
You just dump everything in. Yeah. Let’s see how it is. Uh, more flour. Flour? Okay, I have more. One second. What kind of texture
you find, you’re trying to look for? Enough to be not hard. Not too dry.
To keep with the spoon when you fry. Fill up the spoon and you fry. I’m going to
put a little bit of cheese. Okay. And a little bit of mozzarella. The mozzarella you don’t have to add. I
like more. Okay. It comes more soft. And eggs. Yeah, eggs as many as they can take. And I put some milk. How come, oh, you don’t
even have your thing on. Hold on. I was wondering. I hope we can hear you.
I’m sure we could. Okay. You put some milk. So, remember, do not throw out the water. I want the baking powder. Baking powder or
soda? Baking powder. And I put two eggs and two spoons of baking powder. So, a
spoon per egg. So, if you put three eggs, would you put three spoons
of this? Yeah. Okay. But I only put that because I like more fluffy, or else if you don’t want to put, it’s okay. Okay. You don’t have to
put any at all if you don’t want to. No. Oh, okay. Okay. You
want me to do that and then you can hold this and I can do the work? So, I’m just mixing this in
here. I can do it. Actually, I can hold it. Everything is blended in nicely just for flavoring. We’re going to put some anchovies in here. You
can put anything you want. That’s it. I’ve never opened that ever. Oh, you’re putting
oil back in the anchovies? Yeah. Or else they’re going to get dry. Oh,
okay. Thank you. And don’t ever put olive oil. No? No. Things you put in the fridge,
no olive or else it comes- It hardens. Yeah. Okay. That’s interesting. I’ve
been doing it all wrong. And just regular vegetable oil. No olive oil. No. No. No. Can you use
anything vegetable, like what, even grape seed oil? Anything
as long as it’s vegetable. Um, extra virgin oil, it gets burned. When it’s on super high. Even not super high, but it turns dark and it
turns ugly. Oh, okay. And doesn’t it, it probably even gives
it some flavor you don’t want, right? Whereas vegetable oil, it’s very neutral the flavour, right? The vegetable oil, it’s it
doesn’t get that fatty or you know extra virgin, they’re more fat. Greasy. Okay, you put it on medium, what is that? Let’s
see first, they are ready or not. Okay. Yeah. Yeah? Okay. You can take a spoonful. It’s floating. Oh, sorry. What do you have to get? Oh, paper towel. You made a mess. Yeah, when you cook, you always make a mess. Maybe that’s
why my kitchen is so clean. Ah, that’s why. They have to cook slowly, slowly. Okay.
Or else it gets burned and the inside is going to be yucky. Oh, okay. It
cooks the outside but not the inside, right? Okay. That’s why you cannot
use that. What? You can’t use like, these, those things because it’ll squish it,
right? Yeah. Okay. So, just use a regular fork. If you want to add the flower of that zucchini, the zucchini plant, that flower, do
you add it when you’re doing the grating, in that process, not after? So, you leave it
in with the salt and everything? Yeah. See, it starts to turn a nice
color. Oh, yeah. Crispy. So, you’re looking for crispy on the
outside and fluffy on the inside, right? Yeah. If you want more fluffy, you have to put
more baking powder. Okay. Okay. Many people they don’t put nothing. Put this to try and I’m going to eat it. You’re going to try that one? It’s still hot.
Geez. Want to see the inside? Okay. Let’s see the inside. Wait. Let’s see what
it looks like in there. Oh, hold on. Let’s see. You put it in there to take out some of
the oil and then you put it in that, you’re going to put it in that dish to serve. Yep. Like that much, right? About a spoon? It’s more
easy when you don’t go in the middle. And you take as many as you want. On the top? On the side. On the side. You don’t
go from there. All that mess and stuff. Okay. From the side. Can I do another? Okay. About this much? Is that too much? No. You’re
cheap. I know. I’m cheap where I don’t need to be cheap. I spend where I
shouldn’t be spending. Oh, at least you know. Here, turn these. Oh, thank you. So, I need them to look like this here. Like these
guys. Don’t rush rush because it takes time. Okay. No rushing,
you’re telling the impatient daughter. Look. That looks nice. It’s very, it’s still freshly hot. Crispy on the outside and tender on the inside.
But the extra you put in the freezer, no? Yeah. When you take them from the freezer, if you put in the oven for
a few minutes, they come like you did those now. When you put it in the microwave, it’s kind
of mushy. It’s like mushy? This one is ready, right? Yeah. I’m going
to put it in here just to remove the excess oil. The other one is ready, too. My goodness, That’s a lot of cooking, Ma. When I cook, you always complain. Well,
we can cut the camera now. We don’t have to get into this part
at all. Ah, that’s good. That’s better. No, I complain because you make too much
all the time. Then you expect me to finish it all and then the next day
you make the same and the next day you make the same. I’m one person. Why you have to finish in one second, in one day? Whatever you don’t
finish one day, you finish the other. I know but then you bring the same amount of food the next day
and the next day. For me, a tuna sandwich and I’m good. I want to
see what you with a tuna sandwich every day. It’s best you’re grateful for this old woman. Thank you. Oh my God. It’s like
an hour and 40 minutes later and we’re still here. This
is how much you cook in a day? We’re not even close to
being done. Look at this. It’s just the last bit. Like three spoons
worth. Oh yeah. No? More? Yes. This many more. Oh my God. And you usually use more
than three zucchini? So, what, it takes you, like,
all afternoon just to do this? And when I make zeppoli! Oh my God. Zeppoli, forget it. I don’t
think we’re ever going to do a zeppoli episode. That’s not happening. It’s straight from
her kitchen to my mouth. Ah, they taste better. These taste good. We made it together. Did you take one out? No.
You can add one here. Yeah. Okay. Now I’m going to add big scoops just to finish this off. I was
cheap in the beginning. We’re not cheap anymore. You dirtied everything again. I did? Where? Oh boy.
Finished? Finished. You did most of the work. Thank you very much. But now you learn? Yeah. Okay. Now she’s going to expect me to do it. Okay.
I hope. You want to give some to somebody? Maybe. I don’t know. I just want
to show the heat. Oh, there, steamy. Why, you going to go in the building and ask the people if they want some? No.
That’s for your neighbour. Look, I opened it. You can’t give it to your neighbor like that. I
bring this downstairs. Oh, okay. Now you’re going to
take it and eat it! I am. And then you expect me to eat all that?
If you want it, you say you have to share. Of course. Share with your neighbour. The cuckoo
neighbour. Oh my gosh. Goodbye.
1 Comment
❤❤❤looks amazing