Best 5 Zucchini Fritters With Fresh Mozzarella And Tomato Recipes

Zucchini fritters are a delicious and easy appetizer or side dish that can be enjoyed by people of all ages. They are made with grated zucchini, flour, eggs, and seasonings, and are then fried until golden brown. The addition of fresh mozzarella and tomato adds a burst of flavor and color to the fritters, making them a perfect addition to any summer meal.

Let's cook with our recipes!

ZUCCHINI FRITTERS WITH FRESH MOZZARELLA AND TOMATO

Zucchini Fritters with Fresh Mozzarella and Tomato image

Great use for a summer bounty!

Provided by Allrecipes Member

Categories Fried Zucchini

Time 1h

Yield 10

Number Of Ingredients 17

Ingredients

3 cups shredded zucchini
2 cups all-purpose flour
½ teaspoon baking soda
¼ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried marjoram
1 teaspoon dried basil
½ teaspoon ground black pepper
1 teaspoon kosher salt
4 large eggs
½ 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

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.

Nutrition Facts : Calories 349.5 calories, Carbohydrate 24 g, Cholesterol 112.4 mg, Fat 21 g, Fiber 1.7 g, Protein 15.3 g, SaturatedFat 8.8 g, Sodium 429.6 mg, Sugar 3.5 g

STUFFED ZUCCHINI WITH TOMATOES AND MOZZARELLA

Stuffed Zucchini with Tomatoes and Mozzarella image

Serve these zucchini boats with garlic-marinated chicken or spicy sausage for an Italian-inspired meal.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Number Of Ingredients 7

Ingredients

Olive oil, for brushing baking sheet
2 medium zucchini
Coarse salt and ground pepper
2 plum tomatoes, halved, seeded, and diced small
1/4 teaspoon chopped fresh oregano leaves
1/4 teaspoon white vinegar
5 ounces fresh mozzarella, torn into 1-inch pieces

Steps:

Preheat oven to 400 degrees. Brush a rimmed baking sheet with olive oil. Halve zucchini lengthwise and scrape out seeds. Place, cut side up, on sheet and season with salt and pepper. In a small bowl, combine tomatoes, oregano, and vinegar; season with salt and pepper. Top zucchini with tomato mixture. Bake until zucchini is tender, about 20 minutes.
Heat broiler, with rack in top position. Top zucchini with mozzarella. Broil until cheese is brown and bubbling, 1 to 2 minutes; serve immediately.

Nutrition Facts : Calories 128 g, Fat 8 g, Fiber 2 g, Protein 9 g

ZUCCHINI FRITTERS WITH FRESH MOZZARELLA AND TOMATO

Zucchini Fritters with Fresh Mozzarella and Tomato image

Great use for a summer bounty!

Provided by Allrecipes Member

Categories Fried Zucchini

Time 1h

Yield 10

Number Of Ingredients 17

Ingredients

3 cups shredded zucchini
2 cups all-purpose flour
½ teaspoon baking soda
¼ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried marjoram
1 teaspoon dried basil
½ teaspoon ground black pepper
1 teaspoon kosher salt
4 large eggs
½ 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

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.

Nutrition Facts : Calories 349.5 calories, Carbohydrate 24 g, Cholesterol 112.4 mg, Fat 21 g, Fiber 1.7 g, Protein 15.3 g, SaturatedFat 8.8 g, Sodium 429.6 mg, Sugar 3.5 g

BILL'S MOZZARELLA AND BASIL FRITTERS

Bill's Mozzarella and Basil Fritters image

Made these the other day and I think they are fantastic. Based on a recipe of William Granger. These are best served with you own fresh made Italian tomato sauce along with some basil leaves and rocket salad

Provided by Latchy

Categories Cheese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

500 g mozzarella cheese
200 g grated parmesan cheese
2 cloves crushed garlic
1/2 cup of shredded basil
2 lightly beaten eggs
1/4 cup all-purpose flour
1 lemon, zest of
freshly grated salt and black pepper
olive oil (for frying)

Steps:

Place all the ingredients except the oil into a bowl and mix well to combine.
Shape the mixture into 12 small patties and refrigerate for at least 1/2 hour.
Heat the oil in a large non-stick fry pan on medium high heat and fry the fritters for a few minutes on each side until they are nice golden colour.
Drain on paper towel and keep warm in a low oven while cooking the remaining fritters.

ZUCCHINI WITH FRESH TOMATOES AND MOZZARELLA

Zucchini With Fresh Tomatoes and Mozzarella image

Provided by Mark Bittman

Categories easy, quick, salads and dressings, side dish

Time 30m

Number Of Ingredients 7

Ingredients

1 1/2 pounds zucchini
1 1/2 pounds tomatoes
1 pound mozzarella
Olive oil
Balsamic vinegar
Salt and pepper
Basil, for garnish

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.

Tips for Making Zucchini Fritters with Fresh Mozzarella and Tomato:

Use a box grater to grate the zucchini and potato. This will create a uniform texture and help the fritters hold together.
Be sure to squeeze out the excess moisture from the zucchini and potato before adding them to the batter. This will help prevent the fritters from becoming too soggy.
If you don't have any fresh mozzarella on hand, you can substitute shredded mozzarella or even a Mexican cheese blend.
Be careful not to overcrowd the pan when frying the fritters. This will help them cook evenly and prevent them from sticking together.
Serve the fritters immediately with your favorite dipping sauce. They're also great as a side dish or appetizer.

Conclusion:

Zucchini fritters are a delicious and easy-to-make dish that can be enjoyed as a snack, side dish, or appetizer. With their crispy exterior and tender interior, they're sure to be a hit with everyone at the table. So next time you have some zucchini on hand, give this recipe a try. You won't be disappointed!