Zucchini Fritters with Fresh Mozzarella and Tomato

Zucchini Fritters with Fresh Mozzarella and Tomato

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"Great use for a summer bounty!"

Ingredients

1 h servings 349 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 349 kcal
  • 17%
  • Fat:
  • 21 g
  • 32%
  • Carbs:
  • 24g
  • 8%
  • Protein:
  • 15.3 g
  • 31%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 430 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

19
  1. 22 Ratings

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Wonderful recipe! Very forgiving in its composition. I didn't have enough eggs or any buttermilk on hand. I used one egg and substituted 2% milk for the buttermilk (plus a little extra volume...

Great recipe - followed it as best as I could (didn't have buttermilk, used 1% with a splash of vinegar... didn't have marjoram, sprinkled a bit of sage in). Made half the recipe and included o...

Wonderful fritters! I followed the recipe as stated, only I made my fritters a little smaller than 1/4 cup batter per fritter. I used Old German Heirloom tomatoes, and also topped each fritter w...