Zucchini Fritters with Fresh Mozzarella and Tomato

When zucchini are bursting out everywhere and the summer tomatoes are at their perfect, ripe best, make these elegant zucchini fritters, each topped with a slice of fresh mozzarella cheese and a slice of tomato.

• Preparation Time: 40 mins
• Cooking Time: 20 mins
• Total Time: 60 mins
• Calories: 350 Calories

Ingredients

• 2 cups all-purpose flour
• ½ teaspoon baking soda
• 4 large eggs
• ½ cup buttermilk
• ½ teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried marjoram
• ¼ cup grated Parmesan cheese
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 3 tablespoons olive oil, or as needed
• 3 cups shredded zucchini
• 1 pound fresh mozzarella cheese, sliced
• 3 tablespoons vegetable oil, or as needed
• 2 large ripe fresh tomatoes, sliced
• sea salt (such as Fleur de sel) for sprinkling

Recipe Instructions

Step 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.

Step 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.

Step 3

To serve, place a slice of mozzarella cheese and a slice of tomato on top of each fritter; sprinkle with sea salt.