Photo: Hector Sanchez; Styling: Buffey Hargett
Hands-on Time
25 Mins
Total Time
25 Mins
Yield
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!

debE07
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

NCfloridians
October 04, 2013
N/A

NCfloridians's Review

NOVAPoet
September 29, 2013
N/A

Dixiefoxtrot's Review

llawrence1970
September 21, 2013
N/A

NOVAPoet's Review

Dixiefoxtrot
September 16, 2013
N/A

debE07's Review

rsmith56
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.