Crispy Zucchini Mini Frittatas

As you know, dear reader, great food need not be complicated or difficult to make; the best foods are simple, unpretentious, and fun to create and eat. This frittata fits the bill perfectly—make a quick batter, fry until crispy and golden, and enjoy!

This recipe was developed by my grandfather, who sold zucchini frittata (along with artichoke and abalone—those were the days) in his deli Romeros’ in San Diego. His goal was to make them sandwich-sized without cutting, as you would a traditional, pan-sized frittata, and to increase the delicious fried surface area. It’s easier to fry a patty-like cake than to go through all the oven and flipping steps of a typical big frittata. Also, this frittata is actually fried, so the name is accurate. Fancy that. Anyway, the resulting mini frittata is perfectly sized for a Sicilian roll and full of the addictive caramelized delight that only onions and eggs can provide. The frittata developed a cult following at his deli.

Enjoy it with a simple salad or drizzled with balsamic vinegar to cut the grease. And since you’re already indulging, why not enjoy it on a beautiful roll made of durum wheat?

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FAQ: Romero’s Mini Zucchini Frittatas

Q: Can I bake these mini frittatas instead of frying them?
A: You can, but it won’t be as good. Make something else instead.

Q: Can I use different vegetables besides zucchini?
A: Sure thing! This recipe is versatile. You can substitute or add other vegetables like spinach, bell peppers, or mushrooms. Just ensure that any additional vegetables are cooked and have excess moisture removed before adding them to the batter to prevent sogginess.

Q: How should I store and reheat leftovers?
A: There won’t be any leftovers. But just in case – store any leftover frittatas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through.

Q: Can I make the batter ahead of time?
A: It’s best to cook the frittatas immediately after preparing the batter to ensure the best texture. However, you can prepare the individual components (like sautéed onions and sliced zucchini) ahead of time and store them separately. Combine them with the eggs and other ingredients just before cooking.

Q: What type of bread is best for making a frittata sandwich?
A: A Sicilian roll or any sturdy, crusty bread works well for making a frittata sandwich. The bread should be able to hold the frittata without becoming too soggy.

Q: Can I freeze these mini frittatas?
A: Yes, you can freeze them. After cooking, let the frittatas cool completely, then place them in a single layer on a baking sheet to freeze. Once frozen, transfer them to a freezer-safe bag or container. Reheat in the oven at 350°F (175°C) until warmed through. Note that freezing will slightly alter the texture.

Q: How do I ensure the frittatas are crispy and not soggy?
A: To achieve crispiness, make sure to:

Cook the onions until they are deeply caramelized, as this adds flavor and reduces moisture.

Slice the zucchini thinly and remove any excess moisture by patting them dry.

Ensure the oil is hot enough before adding the batter to the pan.

Avoid overcrowding the pan, which can lower the oil temperature and result in soggy frittatas.

Q: Can I make these frittatas gluten-free?
A: Yes, you can substitute the bread crumbs with gluten-free bread crumbs or almond flour. Keep in mind that this will slightly change the texture and flavor.

Q: Is there a dairy-free option for this recipe?
A: Certainly! You can omit the pecorino romano cheese or replace it with a dairy-free cheese alternative. Nutritional yeast can also be used to add a cheesy flavor without dairy.

How to Make Crispy Zucchini Mini Frittatas

Prepare the Onion:

• Cook the chopped onion in 2 tbsp of extra virgin olive oil over low heat until extremely soft and melted, about 25 minutes. Stir occasionally to prevent burning.

Prepare the Zucchini:

• Slice the zucchini very thinly and then quarter each slice. This will help them blend better into the batter.

Make the Batter:

• In a large bowl, beat the eggs. Add the cooked onions and the prepared zucchini. Mix well.
• Gradually add the grated pecorino romano cheese and bread crumbs to the egg mixture, stirring constantly until the mixture reaches a batter-like consistency.
• Season with salt and pepper to taste.

Fry the Frittatas:

• Heat a mix of canola/vegetable and olive oil in a large frying pan over medium heat.
• Spoon the batter into the hot oil, forming small round frittatas.
• Fry the frittatas for about 5 minutes on each side, or until golden brown and cooked through. The middle should not be jiggly when done.
• Remove the frittatas from the oil and drain on paper towels to remove excess oil.

Serve:

• Serve the frittatas warm. They can be enjoyed as a main dish, side dish, or even as an appetizer.
• Pairs very well with homemade ranch or tzatziki.

Notes:

• Ensure the onions are cooked slowly and thoroughly to bring out their sweetness and achieve the desired soft texture.
• The zucchini should be sliced thinly to ensure they cook evenly and blend well with the other ingredients.
• When frying, make sure the oil is hot but not boiling to avoid burning the frittatas.

Crispy Zucchini Mini Frittatas

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5 from 10 reviews

• Author: Maria Romano
• Total Time: 50 minutes
• Yield: 12 mini frittatas 1x

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Description

Perfectly sized for a Sicilian roll and bursting with caramelized flavors, these zucchini mini frittatas perfectly summarize the joy of simple cooking. Originally created at Romano’s in San Diego.

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Ingredients

Units USM Scale 1x2x3x

1 yellow onion, chopped

2 tbsp (30 g) extra virgin olive oil

1 lb (0.5 kg) zucchini, sliced very thinly with each slice quartered

6 eggs, beaten

1/2 cup (120 g) grated pecorino romano

1/2 cup (120 g) bread crumbs

Salt, to taste

Pepper, to taste

Mix of canola/vegetable and olive oil for frying

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Instructions

Prepare the Onion:

• Cook the chopped onion in 2 tbsp of extra virgin olive oil over low heat until extremely soft and melted, about 25 minutes. Stir occasionally to prevent burning.

Prepare the Zucchini:

• Slice the zucchini very thinly and then quarter each slice. This will help them blend better into the batter.

Make the Batter:

• In a large bowl, beat the eggs. Add the cooked onions and the prepared zucchini. Mix well.
• Gradually add the grated pecorino romano cheese and bread crumbs to the egg mixture, stirring constantly until the mixture reaches a batter-like consistency.
• Season with salt and pepper to taste.

Fry the Frittatas:

• Heat a mix of canola/vegetable and olive oil in a large frying pan over medium heat.
• Spoon the batter into the hot oil, forming small round frittatas.
• Fry the frittatas for about 5 minutes on each side, or until golden brown and cooked through. The middle should not be jiggly when done.
• Remove the frittatas from the oil and drain on paper towels to remove excess oil.

Serve:

• Serve the frittatas warm. They can be enjoyed as a main dish, side dish, or even as an appetizer.
• Pairs very well with homemade ranch or tzatziki.

Notes

• Ensure the onions are cooked slowly and thoroughly to bring out their sweetness and achieve the desired soft texture.
• The zucchini should be sliced thinly to ensure they cook evenly and blend well with the other ingredients.
• When frying, make sure the oil is hot but not boiling to avoid burning the frittatas.

• Prep Time: 20 mins
• Cook Time: 30 mins
• Category: Side Dish
• Method: Frying
• Cuisine: American Italian

Nutrition

• Serving Size: 2 frittatas
• Calories: 240
• Sugar: 2g
• Sodium: 300mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 12g
• Cholesterol: 240mg

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