LIVE
Rating: 4.75 stars
28 Ratings
  • 5 star values: 23
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Great use for a summer bounty!

Anonymous

Recipe Summary

prep:
40 mins
cook:
20 mins
total:
1 hr
Servings:
10
Yield:
10 servings
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

350 calories; protein 15.3g; carbohydrates 24g; fat 21g; cholesterol 112.4mg; sodium 429.6mg. Full Nutrition
Advertisement

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/01/2011
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 to make up for the missing eggs). Still delish with the modifications. Read More
(14)

Most helpful critical review

Rating: 2 stars
09/08/2011
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. Read More
(7)
28 Ratings
  • 5 star values: 23
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/01/2011
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 to make up for the missing eggs). Still delish with the modifications. Read More
(14)
Rating: 5 stars
08/08/2011
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 one potato (didn't want to break open a whole zucchini for 1/2 c) and I don't think that changed the taste a lot. They were delicious! Puffed up a bit added mozzarella (would've been better if fresh) and some banana legs tomatoes from the garden to garnish. Thanks for a great recipe! You could totally add some different seasonings to spice things up a bit! Read More
(11)
Rating: 5 stars
08/22/2011
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 with a little chopped fresh basil. I served this with grilled "Balsamic Chicken." Nom! To reheat these fritters microwave until just warm then heat the rest of the way in the toaster oven... Read More
(10)
Advertisement
Rating: 5 stars
08/19/2011
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 was soooooo good!!:D I actually joined the site just so I could rate this recipe! Read More
(9)
Rating: 2 stars
09/08/2011
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. Read More
(7)
Rating: 5 stars
09/01/2011
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 it is fantastic as it is! Must use fresh good quality ingredients!!! Read More
(6)
Advertisement
Rating: 5 stars
09/15/2011
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 shredded the zucchini and let it sit in a colander on paper towels to drain off some excess moisture while I assembled the other ingredients. Both times I used 1/2 Whole Wheat White flour and 1/2 AP Flour. The second time I baked them in the oven at 425 for 7 mins flipped them and cooked for another 7 mins. Still delicious and healthier. They also toast up real well as leftovers! Read More
(6)
Rating: 5 stars
08/27/2011
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 recipe I will use again! Read More
(5)
Rating: 5 stars
08/22/2011
Fabulous! I added some fresh parsley and green onions and with the tomato and cheese on top it makes a meal. Read More
(5)