Zucchini Fritters with Fresh Mozzarella and Tomato |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Great use for a summer bounty! 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 (such as fleur de sel) for sprinkling |
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.
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