The versatility of these Herbed Mozzarella Zucchini Fritters makes them appropriate as an appetizer, a side dish, the main meal or even snuggled in a sandwich. Simple and great-tasting.
I thought it would be fun to share some cool facts about zucchini with you…
Fun fact #1: Did you know that botanically speaking, the zucchini is considered a fruit? I guess that’s why this “vegetable” is so popular.
Fun fact #2: Did you know that the flower of the zucchini plant is edible? Whether baked, stuffed, crisped or even fried (gasp!!!), they are truly a special treat.
Fun fact #3: Did you know that zucchini are 95% water? How much water can get squeezed out of a grated zucchini is something that continues to amaze me. (If you would like to learn more fun facts about zucchini, you can visit this site.)
Apart from these fun facts, zucchini are extremely versatile. They can be used in savory dishes (appetizers, side dishes, or main meals), as well as in desserts (recipe for a moist zucchini chocolate loaf coming soon!). As you can probably guess, I love to cook and bake with zucchini.
Origins of the recipe for Herbed Mozzarella Zucchini Fritters:
My Mom would create all kinds of recipes using the zucchini growing in her backyard (thanks to my Dad who is an amazing gardener.) These Herbed Mozzarella Zucchini Fritters would often make an appearance at the supper table. Since we should all be making an effort to eat a little healthier, I do not fry my fritters in inches of oil. Instead, I use a non-stick pan, and barely drizzle the pan with some olive oil. The results are just as good and much healthier.
I’ve also made these Herbed Mozzarella Zucchini Fritters with different cheeses and herbs…but today, I just wanted to share my mom’s recipe.
Getting your daily dose of veggies is easy with these Herbed Mozzarella Zucchini Fritters. Use a non-stick pan to make them even healthier. Enjoy!!!
Herbed Mozzarella Zucchini Fritters
Ingredients
- 2 medium zucchini about 1 lb
- 1 teaspoon salt
- 2 eggs
- 1/4 cup chives fresh, chopped
- 1/4 cup parsley fresh, chopped
- 1 clove garlic minced
- 1 teaspoon oregano fresh, chopped
- 2 tablespoons basil fresh, chopped
- 1/4 cup Romano cheese grated
- 1/2 cup mozzarella cheese grated
- 1/2 teaspoon baking powder
- 1/3 cup all purpose flour
- salt and pepper to taste
- drizzle of olive oil
Instructions
- 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.
Squeeze out as much as the 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 just a drizzle of olive oil over medium heat.
- Drop 1 heaping tablespoon of batter per fritter. Flatten slightly with the back of the spoon and cook for approximately 3 minutes on each side or until golden.
- Transfer to paper-towel lined plate and repeat until all batter is done.
- Serve immediately, plain or with a dollop of yogurt.
Recipe 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 = 1 fritter
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.
Thanks for dropping by.
Ciao for now!
Maria 🙂
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Thalia @ butter and brioche says
I have a lot of zucchini in the fridge at the moment and these fritters look like the perfect recipe for me to use it up on. Looks divine.
Maria says
Hi Thalia, sounds like a plan. Enjoy!!! Thanks so much for your comment. 🙂
Nanette says
great zucchini recipe.
Maria says
Thank-you Nanette! Appreciate your comment. 🙂
Sonia and mom says
Mary very yummy, Sonia loves them. I made cutlets and added the fritters on top then added sauce and stuck them in the oven. So good,yummmmmmy! Thanks
Maria says
I think you guys might be on to something!!! Thanks for the suggestion. 🙂
Enrico says
Looks delicious!
Maria says
Thanks Enrico! Appreciate the comment…enjoy. 🙂
Maria says
Hi Mary!
Love how you updated this traditional recipe by making it into a healthier version for our generation!
: )
Maria says
Hi Maria! Sometimes, less is more…Thanks so much for your comment. 🙂
Diane says
Quelle délicieuse recette! J’ai cuisiné ces zucchinis ce soir, avec une petite salade et un peu de yogourt. Un plat santé et léger. Toute ma famille a apprécié. Merci Maria 🙂
Maria says
Merci Diane pour le commentaire et merci de me suivre 🙂
Dana says
These look fantastic! I really want to try these. I love zucchini, and well… mozzarella – who could turn that down?
I also really want to try stuffed zucchini blossoms sometime. They’re so pretty and would make a beautiful dish, I’m sure!
Maria says
You will not be disappointed… my mom’s stuffed zucchini flower recipe is coming soon. Thanks for dropping by 🙂
Diane Galambos says
Maria, can always count on you for great recipes. This will be great now – and especially once our gardens begin to produce a bountiful harvest. Thx to you and your mom!
Maria says
Thanks Diane! I can’t wait for our backyard gardens to come to life. Thanks for dropping by 🙂
Marisa says
I am now craving zucchini fritters, I have not had them in a long while! Looking yummy ?
Maria says
Thanks Marisa! Appreciate you dropping by 🙂
Cathy says
Oooh! These look really good! I’m sure they could easily be made with gluten-free flour without changing them much.
Maria says
I agree… Appreciate you dropping by Cathy 🙂
Cassie | Crumb Kitchen says
I love your little fun facts, Maria! I had no idea you could eat (or fry!) zucchini flowers. Or that they are in fact fruits. A good fritter (especially one with lots of healthy zucchini) is a great thing to have. Thanks for sharing!
Maria says
Thanks Cassie! I’ll be sharing the zucchini flower recipe soon. Stay tuned! Appreciate you dropping by, thanks 🙂