| Prep: 15 mins | Cook: 25 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 18g | 6g | 36g |
| sugars | fibre | protein | salt |
| 2g | 2g | 15g | 0.40g |
Why I Love Italian Rice and Zucchini Fritters
There’s something deeply comforting about the simplicity of Italian cuisine, and that warm familiarity resonates in every bite of my latest creation, Rice and Zucchini Fritters. While my cooking style is firmly rooted in the heartland of Nebraska, the influences of cuisines from around the world never fail to inspire me. This delicious and hearty recipe is an impeccable fusion of traditional Italian flavors with a dash of Midwestern charm that hails back to my Nebraska roots.
Inspiration Behind the Recipe
When I first encountered this Italian dish on a travel culinary journey, I was inspired by the genius of Italian chef Giada De Laurentiis. She masterfully incorporates risotto rice and zucchini into fritters, creating a delightful balance between crunchy and soft that had a profound impact on my exploration of international cuisines.
Back in Nebraska, I would often include zucchini and rice in dishes, but transforming them into crispy and cheesy fritters never occurred to me. The Italian influence gave a rich depth to these humble ingredients that reminded me so much of home.
Culinary Pairings
Rice and Zucchini Fritters are incredibly versatile. They serve well as a tantalizing appetizer or can be repurposed as a robust main dish with a side of fresh salad. They pair particularly well with a simple tomato sauce or aioli, and you might even serve them alongside a hearty steak or spaghetti bolognese to create a comforting meal. And of course, a glass of rosé or pinot grigio would be the perfect finishing touch.
The cornerstone of my cooking approach has always been the belief that each meal should resonate with a story, a passion, and a connection to the ingredients used. As an avid churchgoer, I have had the fortune of being a part of multicultural potluck lunches, where I’m exposed to diverse flavors and cuisines. A myriad of recipes I’ve encountered during these gatherings have inspired me. And in this case, the Rice and Zucchini Fritters is a testament to that – a mix of Italian culinary finesse with the comfort of Midwestern cooking.
Whether you’re serving it to a big family like I dream to have one day, or simply for a single-serve dinner, I hope you enjoy this recipe as much as I do.
What You’ll Need
- 2 cups risotto rice
- 2 medium zucchinis, grated
- 1 1/2 cups freshly grated Parmesan cheese
- 4 large eggs
- 1 cup all-purpose flour
- 2 garlic cloves, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups vegetable oil for frying
Method
Step One
Begin by cooking the 2 cups of risotto rice according to the package instructions. Once cooked, set it aside and allow it to cool.
Step Two
Grate the 2 medium zucchinis and press them between a clean kitchen towel to remove any excess moisture, then set them aside.
Step Three
Combine the cooled risotto rice, grated zucchini, 1 1/2 cups of Parmesan cheese, 4 large beaten eggs, 1 cup of all-purpose flour, finely chopped garlic cloves, 1 teaspoon of salt and 1/2 teaspoon of black pepper in a large bowl. Using your hands, mix everything together until well combined.
Step Four
Heat 2 cups of vegetable oil in a large frying pan over medium heat. With your hands, shape the rice mixture into small, flat patties.
Step Five
When the oil is hot, add the patties to the pan. Cook them until they’re golden and crispy, which should take about 2-3 minutes on each side. Don’t overcrowd the pan – you may have to cook the fritters in batches. Once they’re cooked, transfer them to a plate lined with a paper towel to drain any excess oil.
Step Six
Repeat the process with the remaining mixture. Serve the fritters warm, topped with some extra grated Parmesan cheese, if desired.
