Zucchini, cheese and mint fritters

See video


  • 150 g Apetina® Classic Block
  • 2 medium zucchinis
  • 175 g flour
  • 3 eggs
  • 3 tsp baking powder
  • 250 ml cold sparkling water
  • 1 tsp salt
  • pepper
  • tbsp chopped fresh basil
  • 1 lemon (zest only)
  • oil for frying

For serving

  • 1 pack of Parma ham
  • Baked cherry tomato
  • sour cream


If made in advance, fry them briefly in the pan and bake them 8-10 minutes in an 180 degree oven before serving.


Play around with the different toppings and try a version with salmon, pesto and avocado as well.

Enjoy these zucchini fritters as a tasty appetizer, a light lunch or as part of a tapas dish.

Mix flour, baking powder, egg, sparkling water, salt and pepper with a hand-mixer until smooth. Let the dough rest for at least 15 minutes, or for up to 4 hours.

Add grated zucchini, basil, lemon zest. and most of the crumbled Apetina cheese. Keep the remainder for topping.

Heat some oil in a pan and add spoonfuls of the dough. Fry until bubbles start forming, then flip and fry on the other side.

Top with ham, sour cream and baked tomatoes.