Rating: 4 stars
6 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 4

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

Caroline Wright
Recipe by Southern Living August 2013

Gallery

Hector Sanchez; Styling: Buffey Hargett

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Makes 4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

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

Advertisement
Advertisement