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Stanley Tucci’s zucchini fritters use four core ingredients: zucchini, egg, Pecorino Romano and flour. Salt and olive oil are also needed, but they are treated as pantry staples rather than part of the four-ingredient count. The key technique is to drain and squeeze the zucchini well before frying so the mixture can hold together.
What are the four ingredients?
The four ingredients in the fritter mixture are grated zucchini, egg, finely grated Pecorino Romano and all-purpose flour. The Williams Sonoma adaptation of The Tucci Cookbook also calls for kosher salt to draw moisture from the zucchini and olive oil for frying; those pantry staples are outside the four-ingredient count.
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The Irresistible Fritters Cookbook: Creative and Easy Fritter Recipes for Every Taste | $3.95 | Buy on Amazon |
Williams Sonoma attributes the recipe to Tucci’s maternal grandmother, Nonna Tropiano, and identifies its version as adapted from The Tucci Cookbook, published in 2012. EatingWell reported in April 2025 that Tucci shared his grandmother’s recipe on Instagram and that it appears in the cookbook.
Ingredients and yield
This detailed version serves six. The flour amount is a range because the mixture may need a little more to hold together.
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- 3 cups (15 oz./470 g) grated zucchini
- 2 teaspoons kosher salt
- 1 egg
- 1/4 cup (1 oz./30 g) finely grated Pecorino Romano
- 3 to 5 tablespoons all-purpose flour
- 1/4 cup (2 fl. oz./60 ml) olive oil, for frying
How to make the fritters
1. Salt, drain and squeeze the zucchini
Put the grated zucchini in a colander, toss it with the kosher salt and set the colander over a bowl for 30 minutes. Then squeeze the zucchini in small handfuls to remove the remaining water. A box grater is useful for grating the zucchini; draining and squeezing are the important steps before mixing.
2. Mix the batter
Combine the drained zucchini with the egg, Pecorino Romano and 3 tablespoons of flour. Add more flour, a little at a time, only if needed for a mixture that holds together.
3. Fry in small batches
Warm the olive oil in a small sauté pan, about 8 inches (20 cm), over medium-high heat until hot but not smoking. Drop in rounded tablespoons of batter and flatten them slightly. Cook only two or three fritters at a time to keep the oil temperature even. Turn once and fry until golden on both sides, about 3 minutes per side. Drain on paper towels.
Serving, timing and make-ahead option
The Williams Sonoma recipe lists 25 minutes of preparation and 20 minutes of cooking, and recommends serving the fritters warm just after frying. For a make-ahead option, reheat them in a 350°F (180°C) oven. Its variation uses zucchini blossoms prepared in the same way, with the pistils removed first.
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