Zucchini Fritters With Fresh Mozzarella And Tomato Recipes

ZUCCHINI WITH FRESH TOMATOES AND MOZZARELLA

Steps:

• Heat a charcoal or gas grill; the fire should be medium-low and the rack about 4 inches from the heat.
• Cut 1 1/2 pounds zucchini into 1/2-inch-thick slices.
• Rub zucchini with olive oil, salt and pepper; grill, turning once, until nicely browned and tender, 6 to 8 minutes.
• As zucchini cooks, slice 1 1/2 pounds tomatoes and 1 pound mozzarella into 1/4 inch rounds.
• Toss (or layer) with the zucchini, and drizzle with balsamic vinegar and olive oil; season with salt and pepper.
• Garnish with basil.

ZUCCHINI FRITTERS WITH FRESH MOZZARELLA AND TOMATO

Steps:

• 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.

ZUCCHINI FRITTERS WITH FRESH MOZZARELLA AND TOMATO

Steps:

• 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.

ZUCCHINI FRITTERS WITH FRESH MOZZARELLA AND TOMATO

Steps:

• 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.