Zucchini Fritters with Fresh Mozzarella and Tomato

"Great use for a summer bounty!"

Still searching for what to cook ?

Name: Zucchini Fritters with Fresh Mozzarella and Tomato
Prep time: 35 min
Cook time: 30 min
Total time: 35 min
Yield: 10
Cuisine: American
Ingredients: 3 cups shredded zucchini; 2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 cup grated Parmesan cheese; 1 teaspoon garlic powder; 1 teaspoon dried oregano; 1 teaspoon dried marjoram; 1 teaspoon dried basil; 1/2 teaspoon ground black pepper; 1 teaspoon kosher salt; 4 large Eggs; 1/2 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

Find the most delicious recipes here

INGREDIENTS

3 cups shredded zucchini
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried marjoram
1 teaspoon dried basil
1/2 teaspoon ground black pepper
1 teaspoon kosher salt
4 large Eggs
1/2 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

Servings

INSTRUCTIONS

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.

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

NOTES

Alert editor

Zucchini Fritters with Fresh Mozzarella and Tomato

3 cups shredded zucchini
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried marjoram
1 teaspoon dried basil
1/2 teaspoon ground black pepper
1 teaspoon kosher salt
4 large Eggs
1/2 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

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

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (233g)
Recipe Makes: 10 Servings

Calories: 416
Calories from Fat: 197 (47%)

Amt Per Serving		% DV

	Total Fat 21.9g	29 %
	Saturated Fat 8.4g	42 %
	Monounsaturated Fat 8.5g
	Polyunsanturated Fat 2.7g
Cholesterol 453.3mg		139 %
Sodium 953.3mg		33 %
Potassium 426.3mg		11 %
Total Carbohydrate 27.8g		8 %
	Dietary Fiber 3.3g	13 %
	Sugars, other 24.6g
Protein 28.2g		40 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 416

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe