Zucchini Fritters with Fresh Mozzarella and Tomato recipe

All Recipes Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes

Ingredients

3 cups shredded zucchini
2 cups all-purpose flour
½ teaspoon baking soda
¼ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried marjoram
1 teaspoon dried basil
½ teaspoon ground black pepper
1 teaspoon kosher salt
4 large eggs
½ cup buttermilk
3 tablespoons vegetable oil, or as needed
3 tablespoons olive oil, or as needed
1 pound fresh mozzarella cheese, sliced
2 large ripe fresh tomatoes, sliced
sea salt (such as Fleur de sel) for sprinkling

Nutrition Info

349.5 calories
carbohydrate: 24 g
cholesterol: 112.4 mg
fat: 21 g
fiber: 1.7 g
protein: 15.3 g
saturatedFat: 8.8 g
servingSize: -
sodium: 429.6 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the zucchini, flour, baking soda, Parmesan cheese, garlic powder, oregano, marjoram, basil, black pepper, and kosher salt into a large bowl, and stir to thoroughly mix. In a separate bowl, beat the eggs with buttermilk, and stir the egg mixture into the zucchini mixture to make a batter.

  2. Heat the vegetable oil and olive oil in a large skillet over medium heat until the oil shimmers with heat, and gently spoon about 1/4 cup of zucchini batter per fritter into the hot oil. Fry the fritters in batches until golden brown on both sides, about 3 minutes per side, drain on paper towels, and set the fritters aside to keep warm.

  3. To serve, place a slice of mozzarella cheese and a slice of tomato on top of each fritter, sprinkle with sea salt.

Recipe Yield

10 servings

Recipe Note

Great use for a summer bounty!

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