Recipe by bookreader451
"Great use for a summer bounty!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
grated Parmesan cheese
ground black pepper
vegetable oil, or as needed
olive oil, or as needed
fresh mozzarella cheese, sliced
ripe fresh tomatoes, sliced
sea salt (such as Fleur de sel) for sprinkling
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 to make up for the missing eggs). Still delish with the modifications.
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.
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 one potato (didn't want to break open a whole zucchini for 1/2 c) and I don't think that changed the taste a lot. They were delicious! Puffed up a bit, added mozzarella (would've been better if fresh) and some banana legs tomatoes from the garden to garnish. Thanks for a great recipe! You could totally add some different seasonings to spice things up a bit!
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 with a little chopped fresh basil. I served this with grilled "Balsamic Chicken." Nom! To reheat these fritters, microwave until just warm, then heat the rest of the way in the toaster oven...
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 was soooooo good!! :D I actually joined the site just so I could rate this recipe!
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 it is fantastic as it is! Must use fresh, good quality ingredients!!!
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 shredded the zucchini and let it sit in a colander on paper towels to drain off some excess moisture while I assembled the other ingredients. Both times I used 1/2 Whole Wheat White flour and 1/2 AP Flour. The second time I baked them in the oven at 425 for 7 mins, flipped them and cooked for another 7 mins. Still delicious and healthier. They also toast up real well as leftovers!
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 recipe I will use again!
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini Fritters with Fresh Mozzarella and Tomato
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 189
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Discover the secret that makes these crabless cakes taste like the real deal.
See how to make a creamy, delicious zucchini side dish.
Zucchini turns into tasty “noodles” sautéed with garlic and topped with cheese.