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Home > Italian Snack & Appetizer Recipes > Zucchini Fritters with Pancetta

Zucchini Fritters with Pancetta

These zucchini fritters are very easy to whip up. Simply grate your zucchini, drain them and combine with the rest of ingredients. From there, scoop them right out onto a hot skillet and flatten them to resemble a pancake. Easy enough, right?

These fritters are nutritious, low in calories and the perfect way to sneak in some veggies for those picky eaters. You can serve them as a snack, an appetizer or even a light lunch!


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Zucchini Fritters with Pancetta

COOKS IN: 30 minutes


  • 2 medium eggs
  • 80 ml milk
  • 100 g fresh ricotta
  • 40 g plain flour
  • 1/2 teaspoon baking powder
  • 40 g crushed oat flakes
  • 200 g zucchini (1 medium zucchini)
  • 100 g diced pancetta
  • 1 tablespoon dried oregano
  • Salt & Freshly ground black pepper
  • Olive oil for frying


  1. Dry-fry pancetta in a frying pan until crispy. Set aside.

  2. Grate zucchini coarsely, season with salt and let it sit for 10 minutes. Using a clean dish cloth or your hands drain zucchini completely.

  3. Use a balloon whisk to whisk together the eggs, milk and ricotta in a medium bowl. Gradually add the flours, whisking constantly, until a smooth batter forms. Stir in the oat flakes, oregano and season with salt and pepper. Add grated zucchini and fried pancetta and combine well.

  4. Heat one tablespoon of olive oil in a non-stick frying pan over medium heat. Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook for about 2 minutes on each side until golden.

  5. Serve the fritters warm or cold with tomato salsa or a dollop of sour cream.

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