Zucchini Fritters with Fresh Mozzarella and Tomato Recipe



  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.


Nutrition Facts

Calories: 349.5
                                          % Daily Value *
Protein: 31 %
Carbohydrates: 8 %
Exchange Other Carbs: 
Dietary Fiber: 7 %
Fat: 32 %
Saturated Fat: 44 %
Cholesterol: 37 %
Vitamin A Iu: 17 %
Niacin Equivalents: 26 %
Vitamin B6: 10 %
Vitamin C: 19 %
Folate: 18 %
Calcium: 33 %
Iron: 15 %
Magnesium: 8 %
Potassium: 8 %
Sodium: 17 %
Thiamin: 26 %
Calories From Fat: 
Percent Of Calories From Carbs: 
Percent Of Calories From Fat: 
Percent Of Calories From Protein: 
Percent Of Calories From Sat Fat: 

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