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.
|Serving Size: 1 Serving (233g)|
|Recipe Makes: 10 Servings|
|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
Calories per serving: 416
There are no reviews yet. Be the first!