Zucchini Fritters


Ingredients:  (4 servings)

  • 4 medium sized zucchini squashes 
  • 1 cup all purpose flour
    • choose gluten free if your diet requires it
  • 3 Tbsp Italian seasoning
  • 1 Tbsp kosher salt 
    • + more when they come out of fryer (optional)
  • 8 oz ball of fresh mozzarella
  • 2 large eggs + 2 Tbsp water
  • 1 cup Panko Japanese style breadcrumbs
    • these are also available in a gluten free version
  • Oil for frying 
  • Marinara or pasta sauce for dipping

* Special equipment - toothpicks 

Written Method:

First, let me say that I sort of threw the breading station together, without measuring it all that much. So if you have leftover stuff at the end, or need more... please resist the urge to send me nasty comments.  I had tons left over for 2 zucchini, so I'm imagining it will be perfect for 4... but I'm not going to put money on it.  

That being said, get your breading station set up first.  Zucchini are very mild and need lots of seasoning. Let's get this party started by seasoning up your flour.  This may seem like a lot, but there's not going to be a lot in contact with the actual vegetable, so go for it!

Let's prepare your zucchini.  Use a mandoline in order to get very thin, very uniform slices. Please be aware that this equipment is super sharp!  Use the middle setting, which is the second thinnest setting. The third setting is too thick to bend properly and is not flexible enough to wrap around the cheese without snapping.  Cut the mozzarella ball into slices, then each slice into quarters.  Place each quarter in the middle of an "x" that you make out of two slices of zucchini.  Next,  wrap the zucchini slices over the mozzarella, securing with a toothpick.

Now you're ready to add the coating to the little zucchini mozzarella bombs!  First, coat them thoroughly in the seasoned flour.  Second, dip the floured zucchini in the egg wash.  Third, coat the zucchini into the Panko bread crumbs.  Set the breaded zucchini on a sheet pan until you are ready to fry them.

Fry the breaded zucchini at about 375 for around 2 minutes until golden brown.  Drain on a paper towel lined sheet pan.  Salt them when they come out of the fryer if you'd like.  Serve while hot with marinara or pasta sauce of your choice!