These Italian Zucchini Fritters with mozzarella and lots of herbs are simple to make and great tasting. If you are looking for healthy summer recipes for dinner, these zucchini cakes are for you!
Grate zucchini using the large holes of a box grater; place in a colander over a medium bowl.
Toss with 1 teaspoon of salt. Let sit for approximately 30 minutes (in the meanwhile, chop up the herbs).
Squeeze out as much liquid as possible. See Recipe Notes.
In a large bowl, whisk eggs. Add the grated zucchini, chives, parsley, garlic, oregano, basil, and cheeses. Mix properly.
Stir in baking powder and flour.
Heat about 1-2 tablespoons of olive oil in a heavy-bottomed pan over medium-high heat.
Drop 1 heaping tablespoon of batter per fritter. Flatten slightly with the back of the spoon and cook for approximately 2-3 minutes on each side or until golden brown.
Transfer to a paper-towel-lined plate or cooling rack and repeat until all batter is done.
Serve immediately, plain or with a dollop of yogurt.
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Notes
One way to get rid of the moisture in zucchini is to place the grated zucchini in a clean dish towel and wring it out. Another method is using a potato ricer.1 serving = 3 frittersPlease keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.