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Zucchini Fritters with Fresh Mozzarella and Tomato

Rated as 4.71 out of 5 Stars
0

"Great use for a summer bounty!"
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Ingredients

1 h servings 349
Original recipe yields 10 servings

Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 349 calories; 21 24 15.3 112 430 Full nutrition

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Reviews

Read all reviews 21
  1. 24 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

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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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...

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...

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...

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...

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.

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...

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 ...

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...

Fabulous! I added some fresh parsley and green onions and with the tomato and cheese on top it makes a meal.