Tomato Mozzarella Zucchini Fritters

    1 hour

    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.

    24 people made this

    Serves: 10 

    • 3 cups zucchini, grated
    • 2 cups plain flour
    • 1/2 teaspoon bicarb soda
    • 1/4 cup Parmesan cheese, grated
    • 1 teaspoon garlic powder
    • 1 teaspoon dried oregano
    • 1 teaspoon dried marjoram
    • 1 teaspoon dried basil
    • 1/2 teaspoon ground black pepper
    • 1 teaspoon sea salt
    • 4 large eggs
    • 1/2 cup buttermilk
    • 1/4 cup vegetable oil, as needed
    • 1/4 cup olive oil, as needed
    • 500g fresh mozzarella cheese, sliced
    • 2 large ripe fresh tomatoes, sliced
    • 1 pinch sea salt, for sprinkling

    Preparation:40min  ›  Cook:20min  ›  Ready in:1hour 

    1. Place the zucchini, flour, bicarb soda, Parmesan cheese, garlic powder, oregano, marjoram, basil, black pepper and sea salt into a large bowl then stir to thoroughly mix. In a separate bowl, beat the eggs with buttermilk then stir the egg mixture into the zucchini mixture to make a batter.
    2. Heat the vegetable oil and olive oil in a frying pan over medium heat until hot then 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 then set the fritters aside to keep warm.
    3. To serve, place a slice of mozzarella cheese and a slice of tomato on top of each fritter then sprinkle with sea salt.

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    Reviews in English (21)


    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)