Zucchini and anchovy fritters are the kind of appetizer or side dish that surprises you in the best way. They’re golden and crispy on the outside, tender in the center, and packed with savory flavor thanks to the bold addition of anchovies. While zucchini fritters on their own are light and mild, anchovies take them to another level with a salty punch that balances the subtle sweetness of the zucchini perfectly.
This dish is a great example of how simple ingredients can create something far more interesting than expected. Grated zucchini forms the base, bringing moisture and a delicate texture. Anchovies, when finely chopped and mixed in, melt into the batter and season the entire fritter. You won’t get a fishy flavor, instead, you’ll taste a rich umami depth that gives the fritters a distinctive character. Add in a bit of garlic, herbs like parsley or chives, and a spoonful of flour or breadcrumbs to bind everything together, and you’re ready to fry.
These fritters are quick to cook and incredibly satisfying. They develop a golden crust in the pan, while staying moist and flavorful inside. Served warm, they’re perfect on their own or with a cool dipping sauce like yogurt with lemon and herbs. You can also serve them alongside a simple salad, or as a side to grilled meat or fish.
Zucchini and anchovy fritters are perfect for summer when zucchini is everywhere and you’re looking for new ways to use it. They’re budget-friendly, easy to prepare, and just unique enough to catch attention at a potluck or dinner party.
If you’ve never cooked with anchovies before, this is a great introduction. They melt into the mix, enhance the flavor, and prove how powerful a small ingredient can be. These fritters are crisp, flavorful, and far more than the sum of their parts, a dish that’s both comforting and just a little bold.
Ingredients
- 2 zucchini large, grated
- onion small, finely chopped
- 1/2 cup all-purpose flour
- 1/2 cup parmesan cheese grated
- 2 cloves garlic minced
- 4 anchovy fillets chopped
- 2 eggs beaten
- Salt and pepper to taste
- vegetable oil for frying
Instructions
- In a large bowl, combine the grated zucchini, chopped onion, flour, Parmesan cheese, minced garlic, chopped anchovy fillets, beaten eggs, salt, and pepper. Mix well.
- Heat vegetable oil in a large frying pan over medium heat.
- Drop spoonfuls of the zucchini mixture into the hot oil and flatten with the back of the spoon. Cook for about 3-4 minutes on each side, or until golden brown and crispy.
- Remove the fritters from the pan and drain on paper towels to remove any excess oil.
- Serve the fritters hot with a side of marinara sauce or aioli for dipping.