According With Our Manifesto, this dish belongs fully to Sicilian culinary tradition—a tradition made not only of iconic recipes, but of everyday wisdom, seasonality, and respect for ingredients.
In Sicily, polpette are not just about meat. Very often, especially in rural and coastal kitchens, they are vegetable-based, born from what the garden offers in abundance. These zucchini fritters are among the most beloved and recognizable examples. Here, the zucchini is the true protagonist, celebrated and gently enhanced with just a touch of Pecorino cheese, enough to add depth without overpowering its freshness.
This recipe perfectly reflects our idea of simplicity as value. Few ingredients, carefully chosen, treated with respect. The flavor comes from balance, not excess.
We also care deeply about how we cook. Frying, in Sicily, is not necessarily deep frying. For this dish we use olive oil—not a fresh extra virgin olive oil, but a good-quality olive oil suitable for cooking. The fritters are shallow-fried in a pan and flipped gently, allowing them to cook evenly and lightly. The result is a golden crust, fragrant and crisp, without heaviness and the taste its all different then using others olive oil.
This is a dish that speaks clearly of summer. It belongs to the moment when zucchini grow freely in open fields, under the sun, without protection or forcing. Often, a bit of fresh mint is added—another classic Sicilian touch—bringing brightness and a subtle wild aroma that recalls gardens, countryside paths, and warm evenings.
Seasonal.
Plant-based.
Connected to the land.
Rooted in tradition.
Below, you’ll find the complete recipe, exactly as we prepare it at Three Farms Island—a small but meaningful expression of Sicilian food culture, regenerative farming, and our way of cooking straight from the field to the table. 🌱
Ingredients:
- 2 tablespoons Pecorino cheese
- 2 tablespoons semolina flour
- 1 egg
- Vegetable oil – old extravirgin olive oil
Procedure:
- Drain the Zucchini: Grate the zucchini and place them in a colander with a weight on top to remove excess water. Salt can help in this process.
- Combine the Ingredients: Add the remaining ingredients to the drained zucchini and mix well.
- Heat the Oil: Heat a small amount of vegetable oil or a lighter, two-year-old olive oil in a pan.
- Shape and Fry: Create small balls with the zucchini mixture and fry them in the hot oil, turning frequently until golden brown.
Tips and Variations:
- For an extra crispy exterior and a tender interior, make sure to squeeze out as much water as possible from the grated zucchini.
- Use a box grater instead of a food processor to grate the zucchini, as it helps to remove excess liquid.
- Serve the zucchini fritters warm with a dollop of sour cream or a side of Greek yogurt for a refreshing twist.
Experience the Flavors of Sicily at Three Farms Island
Join us at Three Farms Island for a culinary journey through the heart of Sicily. Our farm-to-table experiences offer a unique opportunity to explore the rich flavors and traditions of our island. From cooking classes to wine tastings, we invite you to immerse yourself in the beauty and bounty of Sicily. Book your spot today and discover the essence of our island through the art of food and wine.