These zucchini fitters are full of flavour with Parmesan cheese, garlic, oregano, marjoram and basil, fried in oil then topped with tomato and mozzarella cheese.
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. - 01 Aug 2011 (Review from Allrecipes USA and Canada)
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! - 06 Aug 2011 (Review from Allrecipes USA and Canada)
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... - 22 Aug 2011 (Review from Allrecipes USA and Canada)