I Tried Stanley Tucci’s 4-Ingredient Zucchini Fritters—and They’re as Delicious as He Says

Everyone loves a good Stanley Tucci recipe, food story, or kitchen tip. As it turns out, one of his latest shares offers up all three on a silver platter—or in this case, a non-stick pan from his cookware line with Green Pan.

The beloved actor and skilled home cook took to Instagram recently to tell viewers all about his simple and seasonal zucchini fritter recipe, handed down by his grandmother and now beloved by his children. Originally shared in “The Tucci Cookbook,” this recipe is perfect for summer snacking and comes with a game-changing tip that sets it apart from so many of the other fritter recipes out there.

Tucci has a talent for zucchini. He makes a “life-changing” zucchini spaghetti and has perfected concia di zucchine by sautéing it instead of traditionally frying. But for those who still crave their zucchini fried, the actor (and his grandma) have your back with these fritters.

What Sets Stanley Tucci’s Zucchini Fritter Recipe Apart

Many recipes that call for grated zucchini require the tedious and time-consuming step of squeezing out the zucchini repeatedly until it’s as dry as possible. Very often, after multiple rounds of squeezing, it still isn’t as dry as you need it to be, which can really put a damper on the cooking process, as well as the final result.

Luckily, Tucci’s version takes a different approach. Instead of spending all that time (and frustration) squeezing the life out of the vegetable, you simply toss the grated zucchini with some salt and place it in a colander to drain for 30 minutes. You can spend this time preparing the rest of the recipe, and once the time is up, you only have to press the zucchini a couple of times to release any remaining water from the colander. That alone is more than enough reason to give this recipe a try.

Another beautiful thing about this savory snack is that it calls for just four main ingredients (in addition to oil for frying, of course). The result is a platter of golden zucchini fritters with crispy, crunchy edges and a soft, tender, almost custard-like center. The mild, silky zucchini pairs beautifully with the sharp, robust Pecorino Romano cheese.

Below, you’ll find an easy-to-follow guide to Tucci’s recipe, which will serve about six people. That being said, my best suggestion is to double up on this recipe, because these beauties are bound to disappear quickly!

Stanley Tucci’s 4-Ingredient Zucchini Fritter Recipe

Ingredients

• 2 medium zucchini
• 2 teaspoons kosher salt
• 1 egg
• 1/4 cup finely grated Pecorino Romano cheese
• 5 tablespoons all-purpose flour, divided
• 1/4 cup olive oil, for frying

Directions

1. Grate the zucchini with a box grater, and then transfer it to a colander over a bowl. Toss with kosher salt and let stand for 30 minutes to release water.
2. Press any remaining water out of the zucchini, and then transfer it to a bowl. Add the egg, Pecorino Romano, and 3 tablespoons of the flour. Use a fork to stir and combine the mixture.
3. Heat the oil over medium-high heat in a non-stick frying pan (about 8 inches). Once hot, scoop rounded tablespoons of the zucchini batter into the pan in batches, flattening each fritter gently and slightly with a spatula. Fry until golden brown, about 3 minutes on each side. Transfer to a paper towel-lined plate to cool.

Tips for Perfectly Fried Zucchini Fritters

• Don’t crowd the pan. To ensure even cooking and maintain an even oil temperature in the pan, fry the fritters in batches of two to four, depending on the size of the pan. A fish spatula never hurts for easy flipping, either!
• Opt for a cooling rack over paper towels after frying. This is a personal preference of mine, but one I’ve learned through a lot of trial and error. Letting anything fried cool on a wire rack over a baking sheet yields crispier, longer-lasting results. I swear by this method for chicken cutlets, eggplant parmigiana, fish and chips, and all kinds of fritters.
• Make sure the oil is hot enough. If your skillet and oil aren’t properly heated, the batter will absorb excess oil instead of crisping up, resulting in soggy fritters. Your fritters should start frying the instant they touch the oil to develop the trademark crispy crust that holds them together and delivers that satisfying crunch when you take a bite.