Photo: Hector Sanchez; Styling: Buffey Hargett
Hands-on Time
25 Mins
Total Time
25 Mins
Makes 4 servings

Squeezing the zucchini in paper towels helps remove excess water for a crisp, latke-like crust.

How to Make It

Step 1

Stir together first 7 ingredients in a medium bowl. Place one-third of zucchini on two layers of paper towels, and squeeze out excess liquid. Repeat with remaining zucchini, discarding paper towels after each use.

Step 2

Heat peanut oil in a large nonstick skillet over medium heat. Stir together zucchini and cornbread mixture.

Step 3

Drop 4 to 5 firmly packed 1/4 cupfuls zucchini mixture into hot oil; press lightly to flatten. Cook 3 to 4 minutes on each side or until golden brown. Drain on a wire rack over paper towels. Repeat with remaining zucchini mixture.

Step 4

Stir together olive oil and next 2 ingredients; toss with mozzarella and herbs. Top fritters with herb salad before serving.

Ratings & Reviews

Fresh and different!

August 05, 2015
I loved this recipe.  Such a unique presentation and the mozarella "salad" went really well with the crispy fritters.  A great side for summer squash too as I mixed both yellow squash, patty pan, and zucchini together.  Yum!

rsmith56's Review

October 04, 2013

NCfloridians's Review

September 29, 2013

Dixiefoxtrot's Review

September 21, 2013

NOVAPoet's Review

September 16, 2013

debE07's Review

July 27, 2013
These were great and a nice change up from the usual zucchini recipes. I didn't have the mozzarella so I used Salsa Verde as the condiment for this. Very good. It's a keeper.