Crispy Fried Zucchini Flowers (Non-Stuffed)

Crispy Fried Zucchini Flowers (Non-Stuffed)

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I had fried zucchini flowers in Rome once… and honestly, the batter ruined it—way too thick, heavy, and greasy. It completely masked the delicate flavor of the flowers. But when they’re done right? They’re light, crisp, and absolutely dreamy. This version uses a simple tempura-style batter that lets the zucchini blossoms shine—no stuffing needed, just a quick dip and fry for the perfect summer bite.

Things to know about this Crispy Fried Zucchini Flowers (Non-Stuffed) recipe

Zucchini flowers are delicate and seasonal, usually blooming in late spring through summer. If you don’t grow zucchini yourself, check your local farmers market—they often have them fresh in the mornings. Some specialty grocery stores or Italian markets may carry them, but they go fast, so grab them when you see them! Make sure the blossoms look fresh and bright, not wilted or slimy. And remember: the fresher they are, the better they’ll fry up!

How to clean zucchini flowers:
Zucchini flowers are delicate, so handle them gently. Start by giving them a light rinse under cool water to remove any dirt or tiny insects. Shake off excess water and pat dry carefully with a paper towel. Open each blossom and pinch off the yellow stamen inside—it can be bitter. If the flowers have long stems, leave a bit on; they make perfect little handles for dipping and frying!

Craving more easy Italian summer bites? Try my other favorite appetizers like baked tomatoes oreganata, zucchini alla scapece, and  bruschetta grilled chicken tenders. Head to the blog for the full collection—perfect for entertaining or snacking al fresco! 

Crispy Fried Zucchini Flowers (Non-Stuffed

  • 10 fresh zucchini flowers (stamens removed)
  • ¾ cup 90g all-purpose flour (or 00 flour for extra lightness)
  • ½ cup 120ml club soda or sparkling water, ice cold
  • ½ cup grated parmesan cheese
  • 1 tsp salt
  • 4 cups olive oil for frying
  • Optional: flakey salt or grated Parmigiano for serving

  1. Prep the flowers:

    Gently rinse zucchini flowers and pat dry with paper towels.

    Carefully remove the stamens (inside the flower) if not already done.

    Keep the stems on if possible — they make great little handles for frying and eating.

  2. Make the batter:

    In a bowl, whisk together the flour and salt.

    Add the ice-cold sparkling water gradually and whisk just until smooth. The batter should be slightly runny — like heavy cream. Don’t overmix (a few small lumps are fine).

  3. Heat the oil:

    Heat about 1–2 inches of oil in a skillet or small saucepan to 350°F (175°C).

  4. Fry:

    Dip each flower into the batter, let excess drip off, and carefully lower into hot oil.

    Fry 2–3 at a time until light golden, about 1–2 minutes per side.

    Transfer to a paper towel-lined plate to drain.

  5. Serve:

    Sprinkle with a little flakey salt or freshly grated Parmesan while still warm. ENJOY!!!



Italian Marinated Fried Zucchini (Zucchini Alla Scapece)

Italian Marinated Fried Zucchini (Zucchini Alla Scapece)

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Thinly sliced zucchini, fried until golden, then marinated with vinegar, garlic, and mint—this Southern Italian classic is a simple and flavorful way to enjoy summer zucchini.

If you grew up  in an Italian household  or spent any time in a Southern Italian kitchen during the summer, chances are you’ve had Zucchine alla Scapece. This classic dish is just pan-fried zucchini, marinated in vinegar, garlic, and fresh mint—but don’t let the simplicity fool you. It’s full of bold flavor and the kind of recipe that tastes even better the next day. We always made this when the garden was overflowing with zucchini, and it was gone just as fast. Serve it as an antipasto, a side, or tuck it into a sandwich—this one’s a summer staple.

Things to know about this Italian marinated Fried Zucchini (zucchini alla scapece)

Zucchine alla Scapece is a  dish in Southern Italy, especially in the Campania region where Naples is located. The name “scapece” is thought to come from the Spanish word escabeche, which refers to marinating something in vinegar. It’s a technique that was likely introduced during Spanish rule, but it became something uniquely Italian over time—simple, rustic, and full of Mediterranean flavor.

This recipe is traditionally made with summer zucchini, when they’re in abundance and at their peak. The zucchini are sliced and fried until beautifully golden and slightly crisp on the edges, then marinated with thin slices of garlic and fresh mint before getting a generous splash of vinegar. As the dish marinates, all the flavors meld together—the zucchini soaks up the tangy vinegar and the aromatic garlic and mint, becoming even more flavorful by the hour.

Zucchine alla Scapece is very  versatile. Serve it as a cold antipasto, a side to grilled meats or fish, or even tucked into a crusty sandwich. It’s also naturally vegan and gluten-free, making it a great option for gatherings. The longer it sits, the better it tastes—so don’t hesitate to make it a day in advance.

Craving More Simple Italian Sides?

If you loved this classic Zucchine alla Scapece, be sure to check out more of my easy Italian side dishes—perfect for summer gatherings, family dinners, or anytime you want a taste of tradition. Roasted parmesan broccoli side dish or one of my personal favorites Italian – style sauteed Swiss chard

 

Italian Marinated Fried Zucchini (Zucchini Alla Scapece)

  • 3 medium zucchini (thinly sliced into rounds)
  • Extra virgin olive oil (for frying)
  • 2-3 garlic cloves (thinly sliced)
  • ¼ cup white wine vinegar (or red wine vinegar)
  • A handful of fresh mint leaves (torn)
  • Sea salt (to taste)
  1. Slice the zucchini: Cut the zucchini into thin rounds, about ¼ inch thick. Lightly salt and let them sit for 10–15 minutes to release excess moisture. Pat dry with paper towels.
  2. Fry: Heat a generous amount of olive oil in a large pan over medium-high heat. Fry the zucchini in batches until golden on both sides. Drain on paper towels.
  3. Marinate: In a shallow dish, layer the fried zucchini with slices of garlic and mint. Drizzle with vinegar and a touch more olive oil. Repeat until all the zucchini is used.
  4. Rest: Let it marinate for at least 2 hours, or overnight in the fridge for deeper flavor. Serve chilled or at room temperature



Easy Summer caprese tomato salad

Easy Summer caprese tomato salad

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This easy summer caprese tomato salad is fresh, vibrant, and effortlessly delicious. Whether served as a light appetizer or an easy side dish, it’s the perfect companion to all your favorite warm-weather meals.

Caprese salad is the classic no-cook recipe—ideal for hot days when you’d rather not turn on the stove. It highlights three simple, high-quality ingredients: ripe, juicy tomatoes, creamy fresh mozzarella, and fragrant basil leaves. With minimal prep and bold, bright flavor, it’s a beautiful way to celebrate the season’s best produce.

For the dressing, you can keep it traditional with a drizzle of extra virgin olive oil and a splash of red wine vinegar, or take it up a notch with a luscious balsamic reduction for added sweetness and complexity.

Things to know about this easy Summer caprese tomato salad recipe

Fresh is Best: The key to an unforgettable Caprese salad is using the freshest, ripest tomatoes and creamy mozzarella. Summer tomatoes at their peak flavor make all the difference.

Simple Ingredients, Big Flavor: With just a handful of ingredients—ripe tomatoes, fresh mozzarella, basil, olive oil, and balsamic vinegar—this salad shines with pure, vibrant flavors.

Quick and Easy: This recipe comes together in minutes, making it perfect for a light lunch, picnic, or a quick side dish for your summer dinners.

Customizable: Feel free to switch up the basil for fresh arugula or add a sprinkle of sea salt or cracked black pepper to suit your taste.

Perfect for Entertaining: Its colorful presentation and fresh taste make it an elegant starter or side that impresses guests effortlessly.

Make It Ahead: While best enjoyed fresh, you can prepare it an hour ahead and keep it chilled—just add the basil and dressing right before serving to keep everything bright and fresh.

If you are looking for more easy summer salad recipes try my Pesto tortellini pasta salad. If you make these recipes please leave me a comment I love hearing from you. It’s my favorite part!!!

Easy Summer Caprese tomato Salad

  • 2-3 medium heirloom or ripe red tomatoes
  • 12 slices fresh mozzarella
  • 10–12 fresh basil leaves
  • 1 cup balsamic vinegar
  • 1 tablespoon honey
  • Salt and freshly ground black pepper (to taste)
  1. Slice the tomatoes and mozzarella into 1/4-inch thick rounds.
  2. On a serving platter, layer the tomato slices, mozzarella slices, and basil leaves in an alternating pattern, slightly overlapping them for a beautiful presentation.
  3. In a small saucepan, combine the balsamic vinegar and honey. Simmer over low heat for 5–7 minutes, stirring occasionally, until the mixture has reduced and thickened into a syrup-like glaze. Let it cool slightly.
  4. Lightly season the salad with salt and freshly ground black pepper. Drizzle the balsamic glaze over the top just before serving.



Quick Italian Bread Salad (Panzanella)

Quick Italian Bread Salad (Panzanella)

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This classic Tuscan  quick Italian bread salad ( panzanella) is a simple mix of ripe tomatoes, cucumbers, fresh mozzarella, crunchy croutons and a simple tangy vinaigrette- but don’t let the simplicity fool you. This rustic summer salad is deliciousness in every bite, proving that simply ingredients like  tomatoes and bread can be anything but ordinary. And it’s one of my favorite things to make with tomatoes when they are in season.

Things to know about this Quick Italian Bread Salad (Panzanella) recipe

This easy Italian bread salad is the perfect way to use up day-old bread. Known as Panzanella, this rustic Tuscan salad turns simple ingredients—like crusty bread, ripe tomatoes, fresh cucumbers, red onion, and basil—into a bright and refreshing summer meal. It’s a no-cook, quick recipe that’s ideal for warm days when you want something light but satisfying.

Panzanella comes together fast with pantry staples and garden-fresh vegetables. The bread is lightly toasted in the oven for texture, then tossed with juicy tomatoes and a zesty red wine vinaigrette that soaks into every bite. The result? A flavor-packed salad that’s hearty enough to serve on its own or alongside grilled meats, seafood, or a bowl of chilled soup.

This quick Italian salad is perfect for meal prep and outdoor dining. It holds up well at room temperature, making it a great choice for picnics, potlucks, or summer barbecues. You can customize it with extras like olives, roasted peppers, or mozzarella, making it endlessly adaptable. Whether you’re looking for a quick weeknight side or a simple vegetarian main, this Italian bread salad checks all the boxes.

Quick Italian Bread Salad (Panzanella)

  • 3 cups day-old crusty Italian bread, cut into 1-inch cubes
  • 2 tablespoons extra virgin olive oil (for toasting the bread)
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and freshly ground black pepper, to taste

For the salad

  • 3 cups diced ripe tomatoes
  • 1 cucumber, peeled and chopped
  • ½ red onion, thinly sliced
  • ½ cup fresh basil leaves, torn
  • Optional: ½ cup fresh mozzarella balls or shaved Parmesan

For the dressing

  • ¼ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper, to taste

  1. Preheat the oven to 375°F (190°C).

  2. Place the bread cubes in a large bowl. Toss with 2 tablespoons olive oil, Italian seasoning, garlic powder, onion powder, salt, and pepper until evenly coated.

  3. Spread the bread onto a baking sheet and bake for 5–7 minutes, or until lightly golden and crisp. Let cool slightly.

  4. In a small bowl, whisk together the ¼ cup olive oil, red wine vinegar, minced garlic, salt, and pepper.

  5. In a large serving bowl, combine the tomatoes, cucumber, red onion, basil, and mozzarella (if using).

  6. Add the toasted bread cubes and pour the dressing over the salad. Toss gently until everything is evenly coated.

  7. Let the salad sit for 10–15 minutes so the bread absorbs the dressing while still retaining a little texture. Taste and adjust the seasoning with additional salt and pepper if needed. Garnish with extra basil or shaved Parmesan before serving.



Italian Chickpea Cucumber Tomato Salad

Italian Chickpea Cucumber Tomato Salad

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

This refreshing Italian Chickpea Salad is a celebration of simple, wholesome ingredients that come together in the most delicious way. Made with home-cooked chickpeas, juicy fresh tomatoes, crisp cucumbers, sweet bell peppers, and fragrant herbs, it’s tossed in a classic Italian vinaigrette for a light and flavorful dish. It’s perfect as a make-ahead lunch, a picnic salad, or a vibrant side for grilled meats or seafood. Naturally gluten-free and full of plant-based protein, this salad is both nourishing and satisfying.

Cooking your own chickpeas from scratch makes a noticeable difference in taste and texture. Simmered gently with garlic and bay leaf, the chickpeas soak up a subtle savory aroma that enhances the freshness of the vegetables. With bright parsley, a splash of red wine vinegar, and a drizzle of good olive oil, this salad is the kind of rustic Italian cooking that shines through its simplicity.

Things to know about this Italian chickpea cucumber tomato salad

  • Canned Chickpeas Work Too: While cooking chickpeas from scratch adds depth and texture, canned chickpeas are a great time-saver and work perfectly in this recipe. Just be sure to rinse and drain them well before using.

  • Best Served Fresh or Chilled: This salad can be served right after assembling, but letting it sit for 20–30 minutes allows the flavors to meld. It also holds up beautifully in the fridge for up to 3 days, making it ideal for meal prep.

  • Easy to Customize: Add crumbled feta, shaved Parmigiano-Reggiano, or fresh mozzarella for a cheesy twist. For more protein, toss in some canned tuna, grilled chicken, or hard-boiled eggs. Chopped artichoke hearts, capers, or even avocado also make great additions.

  • Perfect for Summer Gatherings: Light, bright, and easy to make ahead—this salad is perfect for potlucks, picnics, or any warm-weather meal.

  • Love Salads? Don’t miss my other fresh and flavorful salad recipes—perfect for any season or occasion. Watermelon cucumber feta salad or my cucumber tomato avocado salad, you’re going to love them. Please leave me a comment on your experience with this recipe. I love hearing from you it’s my favorite part,

 

Italian Chickpea Cucumber Tomato Salad

A fresh and flavorful Italian chickpea salad made with crisp cucumbers, juicy tomatoes, and a simple Mediterranean-inspired dressing. Perfect as a light lunch, side dish, or easy summer salad.

For the Chickpeas:

  • 1 cup dried chickpeas
  • 1 bay leaf
  • 1 garlic clove (smashed)
  • A few sprigs of fresh rosemary or thyme (optional)
  • Salt (added after cooking)

For the Salad:

  • 2 ½ to 3 cups cooked chickpeas (from above)
  • 1 cup cherry tomatoes (halved)
  • 1 cup sliced English cucumber
  • ½ cup red peppers (chopped)
  • 1/2 cup thinly sliced red onion
  • 1/2 cup fresh parsley (chopped)
  • 2 tablespoons fresh basil (torn)

For the Dressing:

  • 1/2 cup extra virgin olive oil (use a good Italian one)
  • 1/4 cup tablespoons red wine vinegar OR fresh lemon juice
  • 1 teaspoon dried oregano
  • salt and Freshly cracked black pepper to taste
  • 1 garlic clove (finely grated or mashed into a paste)

  1. Cook the Chickpeas

    Soak 1 cup of dried chickpeas in water overnight (8–12 hours). Drain and rinse.Place them in a pot and cover with water by at least 2 inches. Add:

    1 bay leaf

    1 garlic clove (smashed)

    Optional: a small sprig of rosemary or thyme

    Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 45–60 minutes, or until tender but not mushy.Salt the water during the last 10 minutes of cooking. Drain and let cool slightly.

  2. Time-saver tip: Cook extra chickpeas and freeze them for future use. You can use canned chickpeas , They work fine .

  3. Assemble the Salad

    In a large bowl, combine:

    Cooked and cooled chickpeas

    Cherry tomatoes, red peppers, red onion and sliced cucumbers

    Gently mix in chopped parsley and basil.

  4. Make the Dressing

    In a small bowl, whisk together olive oil, vinegar (or lemon juice), oregano, garlic, salt, and pepper.

  5. Toss and Serve

    Pour the dressing over the salad and toss to combine. Let sit at room temperature for 20–30 minutes to develop flavor.Top with shaved Parmigiano or feta

Salad, Side Dish
Italian
Italian chickpea salad, chickpea cucumber tomato salad



Watermelon Cucumber Feta Salad

Watermelon Cucumber Feta Salad

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

Watermelon  cucumber Feta Salad with Lemon-Honey Dressing

When the weather warms up and watermelon starts showing up in every market bin, I can’t help but crave this bright and refreshing salad. This Watermelon  Cucumber, feta  salad with  and Lemon-Honey Dressing is one of my go-to dishes during the warmer months. It’s light, vibrant, and incredibly refreshing—with just the right balance of sweet, salty, and tangy.

If you’ve never paired juicy watermelon with creamy feta before, you’re in for a delightful surprise. The sweetness of the melon plays beautifully against the salty bite of the cheese, while crisp cucumber and paper-thin red onions add texture and a little zip. The real magic, though, is in the simple lemon-honey vinaigrette, which brings everything together with a bright, citrusy finish.

Whether you’re hosting a backyard BBQ, heading to a picnic, or just need a quick and beautiful side dish to serve with grilled chicken or seafood, this salad is always a hit. It comes together in minutes, looks gorgeous on the table, and tastes like summer in a bowl.

Things to know about this Watermelon Cucumber Feta Salad

The key to making this salad truly shine is starting with a perfectly ripe, sweet watermelon. Look for one that feels heavy for its size, has a creamy yellow spot on one side (that’s the field spot—where it rested on the ground and ripened in the sun), and gives a deep, hollow sound when tapped. Avoid melons with shiny skin or white streaks, which can indicate under ripeness. A good watermelon should smell slightly sweet at the stem end and feel firm all over—no soft spots or bruises.

Because the watermelon is the star of this dish, its natural sweetness balances the salty feta and tangy lemon-honey dressing beautifully. Using a bland or underripe melon can really dull the salad, so take a few extra minutes at the market to choose the best one. If you can, cut into it before assembling the salad and taste a piece—juicy and flavorful is the goal! If you love salads as much as I do , try this cucumber tomato avocado salad or my five star Caesar salad

 

Watermelon Cucumber Feta Salad

A refreshing watermelon cucumber feta salad combining juicy watermelon, crisp cucumber, creamy feta, and fresh herbs for a light and flavorful summer salad.

For the Salad:

  • 4 cups watermelon (cubed (seedless))
  • 1 English cucumber (thinly sliced (or 2 Persian cucumbers))
  • ½ small red onion (thinly sliced)
  • ¾ cup feta cheese (crumbled or cubed)
  • ¼ cup fresh mint leaves (torn)
  • Salt & freshly cracked black pepper (to taste)

For the Dressing:

  • 3 tablespoons extra virgin olive oil
  • 1½ tablespoons fresh lemon juice
  • 1 tablespoon honey
  • ½ teaspoon Dijon mustard (optional, helps emulsify)
  • Pinch of salt

  1. Make the Dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, honey, Dijon mustard (if using), and a pinch of salt. Set aside.

  2. Prep the Salad:In a large bowl, combine the cubed watermelon, cucumber slices, and thinly sliced red onion.

  3. Dress and Toss: Drizzle the dressing over the salad and gently toss to combine. Taste and adjust salt if needed.

  4. Add the Feta & Mint: Gently fold in the crumbled feta and fresh mint just before serving to keep the texture light and fresh.

  5. Serve Immediately: Best served chilled, immediately after mixing. (If making ahead, keep the watermelon mixture and dressing separate until ready to serve.)

  6. Soak the red onion slices in cold water for 10 minutes to mellow their sharpness.

    Add a handful of arugula or baby spinach for a peppery twist.

    For extra zing, finish with a sprinkle of chili flakes or a drizzle of balsamic glaze

Salad
Mediterranean
watermelon cucumber feta salad,



Pan-Fried Eggplant Cutlets (Milanese Style)

Pan-Fried Eggplant Cutlets (Milanese Style)

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

If you think you don’t like eggplant, these crispy Pan-Fried Eggplant Cutlets might just change your mind. Growing up, eggplant Milanese was one of those simple meals that made an ordinary weeknight feel special. Thin slices of eggplant are lightly breaded, pan-fried until golden and crisp, and finished with a squeeze of fresh lemon.

They’re delicious served as a light main course with a peppery arugula salad, or as an appetizer alongside warm marinara for dipping. Like so many classic Italian recipes, this dish relies on a handful of simple ingredients to create something incredibly satisfying.

Things to know about this  Pan-Fried Eggplant Cutlets (Milanese Style) recipe

  • Sweating the Eggplant Matters: Salting the eggplant slices before cooking draws out excess moisture and bitterness, which helps them fry up beautifully crisp—not soggy.

  • Breadcrumb Choice Makes a Difference: Traditional Italian-style breadcrumbs give that classic flavor, but using panko will make the crust extra light and crunchy. You can also mix the two for the best of both worlds.

  • Don’t Skip the Cheese: Mixing grated Parmigiano-Reggiano into the breadcrumbs adds deep savory flavor and helps the coating brown nicely.

  • Shallow Frying Is Key: You don’t need a deep fryer—just a thin layer of olive oil in a skillet does the trick. Fry in batches and don’t overcrowd the pan to keep everything crisp.

  • Make It a Meal or a Starter: Serve it with a lemony arugula salad for a light main, layer it on ciabatta with mozzarella for an incredible sandwich, or top it with marinara and melted cheese for a quick eggplant parmesan twist.

  • lastly if you like eggplant as much as I do try my other eggplant recipes. Italian baked stuffed eggplant or  vegetarian stuffed eggplant rollatini. And eggplant is delicious with pasta try this Sicilian eggplant caponata rigatoni

 

Pan-Fried Eggplant Cutlets (Milanese Style)

Crispy, golden Pan-Fried Eggplant Cutlets made Milanese style with thinly sliced eggplant, a light breading, and a quick pan-fry. Serve with fresh lemon, peppery arugula, or warm marinara for dipping

  • 2 medium eggplants
  • Kosher salt (for sweating the eggplant)
  • 2 large eggs
  • 1½ cups breadcrumbs
  • ½ cup grated Parmigiano-Reggiano
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 2 Tbsp. chopped Italian parsley
  • salt and pepper to taste
  • 2 cups Olive oil canola blend (for frying)

  1. Prepare the eggplant:

    Peel the eggplant in strips. then slice lengthwise into thin 1/3 -inch thick slices

    Set a colander over a bowl.  Sprinkle both sides of the eggplant  with kosher salt. Let sit in the colander, weighted down, for at least 30 minutes to draw out bitterness and excess moisture. Rinse and pat dry thoroughly.

  2. Set up breading stations:

    In a second bowl, mix breadcrumbs, Parmigiano, garlic powder, oregano, and parsley

    In a shallow dish add the eggs and wisk slightly

  3. Bread the eggplant:

     Dip each eggplant slice first into the beaten eggs, and then in the breadcrumb mixture. Press gently to help crumbs adhere.

  4. Fry:

    Heat the olive oil canola blend in a large skillet over medium heat.

    Fry eggplant slices in batches, about 3–4 minutes per side until golden and crisp. Drain on paper towels and keep warm in a low oven if needed.

  5. Serve:

    Plate with lemony arugula salad and extra shaved Parmigiano, or spoon warm marinara on the side or over top. and a drizzle of good olive oil . 

Appetizer, Side Dish
Italian
pan-fried eggplant cutlets, eggplant Milanese



Italian chicken and potato patties

Italian chicken and potato patties

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

These Italian Chicken and Potato Patties, known as polpette di pollo e patate, take me right back to my childhood kitchen. Whenever my mother had leftover chicken or mashed potatoes, she would whip up a batch of polpette without a recipe or a measuring cup. She simply used whatever she had on hand, turning leftovers into something the whole family looked forward to.

My version starts with shredded poached chicken, creamy mashed potatoes, sweet bell peppers, and plenty of grated Parmesan, shaped into patties and pan-fried until golden and crisp. I’ve added a few of my own touches over the years, but the heart of the recipe remains the same: simple chicken and potatoes transformed into something delicious.

Serve them as an easy weeknight dinner with a salad, for a light lunch, or make them smaller for a delicious Italian-inspired appetizer.

Things to know about this Italian chicken  and potato patties recipe

Make-Ahead Friendly: Shape the patties up to two days in advance and store them covered in the refrigerator. When you’re ready to serve, simply pan-fry them fresh until golden and crisp.

A Great Way to Use Leftovers: I cooked the chicken and potatoes fresh for this recipe, but leftover chicken works beautifully too. Use poached, grilled, broiled, or even rotisserie chicken for an easy way to turn leftovers into something new and delicious.

Choose Your Size: Make larger patties for a hearty dinner or shape them smaller for appetizers and party bites. Just keep in mind that smaller patties will cook a little faster.

These crispy Italian chicken and potato patties are delicious whether you’re serving them for dinner, packing them for lunch, or setting them out as bite-sized appetizers. They’re simple, comforting, and always a hit.

If you try this recipe, I’d love to hear from you! Leave a comment, rate the recipe, and share a photo of your creation. Don’t forget to tag me on social media—I love seeing what you make!

 

 

Italian chicken and potato patties

Italian Chicken and Potato Patties are crispy on the outside and tender inside, made with shredded chicken, creamy potatoes, sweet bell peppers, and Parmesan. A delicious way to turn simple ingredients or leftovers into a comforting Italian meal.

  • 2 cups chicken breast cooked and shredded skinless (boneless chicken breast)
  • 2 cups mashed potatoes
  • 1 cup finely diced bell peppers any color or a mix
  • 2 Tbsp. mined onion
  • 1/2 cup grated parmesan cheese
  • 1 egg
  • salt and pepper to taste

FOR THE COATING

  • 1 cup breadcrumbs
  • 1/2 cup grated parmesan
  • 1 Tbsp. chopped Italian parsley
  • 1 egg lightly beaten
  • 2 cups olive oil canola blend for shallow frying

  1. Start by poaching the chicken breast until just cooked through. Let cool . then use two forks to shred the chicken. Set aside

  2. Cook the potatoes until soft, mash and season with salt and pepper. For two cups of mashed potatoes I used three medium russet potatoes.
  3. In a bowl combine the mashed potatoes, shredded chicken, onion, bell peppers, parmesan cheese and egg. Salt and pepper to taste.
  4. In a separate bowl combine the bread crumbs, parmesan, and Italian parsley. In another add the egg and slightly beat using a fork.
  5. Form the chicken patties by scooping about 2 tablespoons of the mixture and form into round slightly flatten patties
  6. Dip each patty first in the egg and then in the bread crumb mixture. Repeat for all the patties
  7. In a large skillet Heat the frying oil over medium heat. Fry the patties in batches for 3-4 minutes per side, or until golden brown and crisp. drain on paper towels.
  8. Serve with my easy marinara sauce and my delicious cucumber, tomato, avocado salad for a complete summer time meal everyone will love.
Appetizer, Main Course, Side Dish
Italian
Italian chicken and potato patties,



Easy homemade spinach crepes

Easy homemade spinach crepes

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

Looking for a quick , easy and delicious healthy meal that’s perfect any time of the day ? These easy, homemade and quick spinach crepes are just what you need! Light , savory, and full of good for you spinach, these crepes come together in minutes and make a versatile base for your favorite fillings. I used them to make a lighter version of spinach manicotti- filled the crepes with a creamy ricotta and spinach filling, placed them in a baking dish with my easy marinara sauce, topped them with shredded mozzarella and baked them until the cheese was bubbly and golden.

Easy homemade spinach crepes

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Looking for a quick , easy and delicious healthy meal that’s perfect any time of the day ? These easy, homemade and quick spinach crepes are just what you need! Light , savory, and full of good for you spinach, these crepes come together in minutes and make a versatile base for your favorite fillings. I used them to make a lighter version of spinach manicotti- filled the crepes with a creamy ricotta and spinach filling, placed them in a baking dish with my easy marinara sauce, topped them with shredded mozzarella and baked them until the cheese was bubbly and golden.

Things to know about this Easy homemade spinach crepes recipe

These savory spinach crepes are easy to make! They take a little bit of time- you have to fry each one separately but other then that, they’re really easy to make. Crepes are nothing more than super thin pancakes, deliciously neutral in taste. It’s the fillings that make them savory or sweet.

If you want to make crepes into a lunch or dinner, what I do is make a rich ricotta and spinach filling and use these spinach crepes  instead of store-bought pasta tubes to make manicotti. I layer them in a baking dish with my easy marinara sauce and bake until bubbly and golden.  It’s a lighter, healthier version on the classic- delicious and perfect to make ahead of time , and bake when you’re ready to serve.

These easy homemade spinach crepes are a healthy alternative, they’re delicious and a versatile staple you’ll make over and over again. Whether you’re making them for a quick lunch, using them for manicotti, or filling them with whatever you have on hand, you’re going to love them!!! Try them with my easy marinara sauce and your favorite savory filling for a delicious easy dinner everyone will love. And if your looking for a more classic option, check out my plain crepes how to make homemade crepes -prefect for sweet or savory fillings. And what I used to make my delicious Italian crepe Manicotti with bechamel

Let me know how you used them- I’d love to hear what fillings you came up with, snap a picture and tag me on social media, I love to see your creations . It’s my favorite part!! 

Easy Homemade Spinach Crepes

These Easy Homemade Spinach Crepes are tender, delicate, and naturally vibrant, making a versatile base for both savory and sweet fillings. Simple to prepare and perfect for breakfast, brunch, lunch, or dinner.

  • 2 cups fresh spinach
  • 1 1/2 cups of flour
  • 3 eggs
  • 1 cup milk
  • 2 Tbsp. of butter
  • salt and pepper to taste

  1. Prepare the spinach by placing it a dry saute pan and cook until wilted ( 2-3 minutes) let cool, squeeze out as much liquid as possible.

  2. In a blender or food processer combine the spinach, eggs, milk and salt , blend until smooth.
  3. Add the flour and pulse until combined. Don’t over mix. The consistency should be smooth and thin , similar to heavy cream. It should coat the back of a spoon. Then set the batter in the fridge to rest for at least 1 hour or overnight.
  4. Heat an 8 inch non-stick skillet over medium high heat. Grease with a small amount of batter. Pour a small amount of batter( about 2 Tbsp.) into the pan and swirl to coat evenly. Cook each crepe 1-2 minutes per side. Greasing the pan with butter lightly before each crepe.
  5. To store spinach crepes, allow them to cool completely before stacking and covering them tightly with plastic wrap or placing them in an airtight container. Keep them in the fridge for 2-3 days. For freezing separate each cooled crepe with parchment paper, stack and wrap tightly with plastic wrap or place in a freezer safe container. They will last in the freezer up to three months.
  6. To reheat the frozen spinach crepes, thaw the crepes in the fridge, then warm them up in a skillet or microwave until heated through.
  7. Second, and so on
Main Course
Italian
homemade spinach crepes, easy crepe recipe



Air fryer Parmesan Chicken Spiedini

Air Fryer Parmesan Chicken Spiedini

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

Air fryer parmesan chicken spiedini are Italy’s version of skewers or kabobs. In this spiedini recipe boneless, skinless chicken thighs are marinated in a blend of Italian spices, cooked in the air fryer, and basted with a delicious garlic, parmesan butter sauce.

The chicken is so tender and juicy, , and the spiedini can be severed as an appetizer or as a main course. You can also cook the chicken skewers in the oven or on a grill, making them perfect all year. No matter how you cook them, they’re full of flavor and always a crowd pleaser

If you like easy and delicious chicken recipes, try this oven baked chicken spiedini recipe , that you will love, or one of my personal favorites Easy Italian chicken croquettes

Helpful things to know about this air fryer parmesan chicken spiedini recipe

When using wooden skewers, make sure to soak them in water for at least 30 minutes before making the recipe. This keeps the wood from burning in the air fryer. Typically, I prefer metal skewers.

If you’re not in the mood for chicken thighs or prefer chicken breast this recipe works for both. And if you’re not in the mood for chicken at all, this recipe would also be delicious with beef, pork, or shrimp. The cooking times will be different, so you’ll need to experiment to get the exact cooking time.

No air fryer ? No problem . These chicken spiedini can be oven-baked or grilled. Either way , you’ll still get that delicious juicy inside and lightly crisp outside, perfect for any time of the  year.

One of the best things about this recipe is that you can make it ahead of time. Simply assemble the the chicken skewers, cover and refrigerate them up to 1 day or when you’re ready to cook. In fact letting them marinate a bit longer enhances the flavor. When you’re ready, just pop them in the air fryer, grill or oven. ENJOY!!! If you make this air fryer parmesan spiedini leave me a comment below, I love hearing from you and it helps others. 

Air Fryer Parmesan Chicken Spiedini

Air Fryer Parmesan Chicken Spiedini are tender chicken skewers coated with Parmesan and Italian-seasoned breadcrumbs, then air-fried until golden and crisp. An easy Italian-inspired dinner that’s perfect for weeknights or entertaining.

  • 1 1/2 lbs. boneless skinless chicken thighs
  • 2 Tbsp. olive oil
  • 1 Tablespoon each garlic onion, and paprika powder
  • 1 Tbsp. Italian seasoning
  • Juice and zest from one lemon
  • 1/2 cup grated parmesan
  • Salt and pepper to taste

Garlic Parmesan Sauce

  • 1 stick softened butter
  • 2 Tbsp. minced garlic
  • 2 Tbsp. chopped Italian parsley
  • 1/2 cup grated parmesan cheese
  1. Add the chicken pieces to a bowl with the oil, parmesan, lemon juice , zest, Italian seasonings, garlic, onion, and paprika powder. Salt and pepper to taste. Mix to coat evenly. Allow the chicken to marinate in the fridge covered for as little as 30 minutes but ideally overnight.
  2. In a separate bowl combine the butter, minced garlic, parsley, parmesan, lemon juice, and chili flakes. Mix to create a compound butter.
  3. Preheat the air fryer or out door grill I usually air fry the skewers at 400 degrees
  4. Thread chicken pieces onto metal or wooden skewers and set aside. Remember, if using wooden skewers soak in water before using.
  5. Add the skewers to the air fryer a few at a time, so as not to overcrowd the pan and the chicken cooks evenly. Cook 5-6 minutes, flip and cook an additional 3-4 minutes.
  6. The internal temperature of the chicken should be at 150 degrees, at this point baste the chicken skewers with the garlic butter, and cook 1 minute , flip baste the other side and cook 1 more minute.
  7. Top with more parmesan and parsley, serve warm with the parmesan sauce.
Appetizer, Main Course, Side Dish
Italian