Italian Zucchini Mozzarella Fritters
Golden zucchini fritters with mozzarella, herbs, garlic, and a crisp outside with a soft cheesy center.
Instructions
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Grate zucchini and squeeze out as much liquid as possible in a clean towel.
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Mix zucchini with mozzarella, eggs, flour, garlic, parsley, salt, and pepper.
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Let the batter stand briefly so the flour hydrates.
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Heat olive oil in a nonstick pan over medium heat.
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Spoon small mounds of batter into the pan and flatten gently.
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Cook until the bottoms are golden and the fritters hold together.
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Flip carefully and cook the second side until golden and cooked through.
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Serve warm with a squeeze of lemon.
Tips
Squeezing the zucchini well is the difference between crisp fritters and soggy ones.
Notes
Nutrition is an estimate and may vary by ingredient brand, portion size, and cooking method.
Nutrition per serving
Frequently asked
Can I make this ahead?
Yes. Prepare it ahead and store it covered in the refrigerator when appropriate.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I adjust the seasoning?
Yes. Taste near the end and adjust salt, acid, herbs, or spices gradually.
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