Italian Zucchini Fritters Pitticelle Cucuzze (Gluten-Free, Low-Carb)
Prep time
Cook time
Total time
These low-carb, gluten-free Italian Zucchini Fritters are perfect for a snack or to eat as part of a meal.
Recipe type: Snack
Cuisine: Italian
Serves: 15
  • 2 small zucchini peeled and grated
  • 2 large eggs
  • 1 cup grated parmigiano regianno (reserve a bit for the top after frying)
  • 1 cup grated romano cheese (reserve a bit for the top after frying)
  • ¼ cup grated asiago cheese (optional)
  • 1 teaspoon salt
  • 1 tablespoon coconut flour
  • 1 teaspoon black pepper
  • 3 cloves of fresh minced garlic
  • 1 cup fresh basil chopped
  • 1 cup fresh parsley chopped
  • ½ cup fresh chives chopped
  • 1 teaspoon baking powder
  • extra virgin olive oil for frying
  1. Peel your zucchini and grate (if you are using large zucchini clean the seeds out first but the small zucchini typically don't have any)
  2. Place in a cheese cloth or strainer and squeeze as much water out from them as you can. Put into a bowl or plastic container with the salt and place in the refrigerator over-night with paper-towel over top to absorb the water.
  3. The next day give the grated zucchini another squeeze to drain any water that is left.
  4. In a large bowl add all of the ingredients and mix them together to form a batter.
  5. In a large skillet that is deep enough for frying add extra virgin olive oil and heat on medium high heat.
  6. Drop equal spoonfuls of the batter into the hot oil for frying.
  7. Using the back of your spoon press down on the batter to form patties or you can leave them as they are.
  8. Once the bottom is golden about 1-2 minutes flip to the other side and do the same which shouldn't take too long about a minute or so.
  9. Remove and place on paper-towel to drain then to a dish where you can add more cheese and sprinkle with fresh parsley and basil before serving.
  10. These should take 2-3 minutes each to fry and give you around 15 depending on how you little or big you make them.
  11. If you choose not to refrigerate the zucchini over-night and just squeeze the water and press for an hour the prep time will be 1 hour 20 minutes. If you leave overnight you can add however many hours you refrigerate to your prep time.
  12. If you opt not to use any coconut flour the net carbs will change. You don't have to use coconut flour.
Recipe by Canadian Budget Binder at