zucchini fritters with fresh mozzarella and tomato

Ingredients

• Servings: 10
• 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

Recipe

Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 1 hr


• 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.