Squash Fritters

Prep Time: 10 min

Cook Time: 15 min

Total Time: 25 min

Servings: 6


  • 2/3 cup cornmeal
  • 1/3 cup unbleached all-purpose flour
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1 cup whole milk
  • 2 eggs
  • 2 cups packed grated zucchini (about 3 zucchini)
  • 1/4 to 1/2 cup Filippo Berio Extra Light Olive Oil


    • In large bowl, whisk together cornmeal, flour, salt and pepper. Whisk in milk and eggs. Fold in zucchini.
    • Heat 1/4 cup olive oil in 12-inch nonstick sauté pan set over medium-high heat; working in batches, drop batter, 1/4 cup at a time, into pan. Fry for 3 to 4 minutes or until golden brown at edges; flip over and fry for another 2 to 3 minutes. Transfer to baking sheet in 200°F oven to keep warm. Repeat with remaining batter, adding more oil as needed.


    Recipe provided by Chef Mary Ann Esposito