• 10servings
  • 20minutes
  • 349calories

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Ingredients Jump to Instructions ↓

  1. 3 cups shredded zucchini

  2. 2 cups all-purpose flour

  3. 1/2 teaspoon baking soda

  4. 1/4 cup grated Parmesan cheese

  5. 1 teaspoon garlic powder

  6. 1 teaspoon dried oregano

  7. 1 teaspoon dried marjoram

  8. 1 teaspoon dried basil

  9. 1/2 teaspoon ground black pepper

  10. 1 teaspoon kosher salt

  11. 4 large eggs

  12. 1/2 cup buttermilk

  13. 3 tablespoons vegetable oil, or as needed

  14. 3 tablespoons olive oil, or as needed

  15. 1 pound fresh mozzarella cheese, sliced

  16. 2 large ripe fresh tomatoes, sliced

  17. sea salt (such as Fleur de sel) for sprinkling

Instructions Jump to Ingredients ↑

  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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