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My review
Zucchini Fritters with Fresh Mozzarella and Tomato
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bookreader451
"Great use for a summer bounty!"
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Ingredients
1 h servings 349Original recipe yields 10 servings
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 2125 Ratings
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Most helpful positive review
8/1/2011
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...
Most helpful critical review
9/8/2011
I only would give this 2 stars as it is rather bland. I think that more Parmesan cheese would help and I would grill the mozzarella on top of the tomato before placing it on top of the fritter.
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8/1/2011
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...
8/6/2011
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...
8/22/2011
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...
8/18/2011
This was EXCELLENT!!!!! I didn't have Marjoram or buttermilk on hand so I substituted with Garam Marsala for Marjoram and I used almond milk + 2 tsp of lemon in place of the buttermilk. This w...
9/8/2011
I only would give this 2 stars as it is rather bland. I think that more Parmesan cheese would help and I would grill the mozzarella on top of the tomato before placing it on top of the fritter.
9/15/2011
I love this recipe! It is so delicious. I especially love it with a little goat cheese spread on the fritter and topped with a fresh home grown tomato! I have made them twice so far. I shred...
9/1/2011
Followed exactly- so yummy! Be sure to mix the dry ingredients first, add zucchini and mix very well to coat prior to adding egg mixture. I can see myself manipulating this in the future, but ...
8/27/2011
This is a simple and forgiving recipe - I forgot the parmesan cheese and it was still a hit! I used roasted cherry tomatoes instead of fresh and added chopped scallions for texture. Definitely a...