Zucchini – Mozzarella Fritters combine the doughy goodness of a veggie fritter with the stringy, gooeyness of fried cheese.
Zucchini – Mozzarella Fritters
(Recipe courtesy of America Farm to Table, Mario Batali, 2014)
Makes 16 to 18 Fritters
2 medium zucchini
2 garlic cloves, thinly sliced
4 – 5 scallions, thinly sliced
8 ounces fresh mozzarella, cut into 1/4″ cubes
1 Tbsp freshly ground black pepper
Zest of 2 lemons
3 large eggs, beaten
3/4 cup self-rising flour
1 cup marinara sauce
Heat vegetable oil in a deep-fryer to 350F.
Grate the zucchini on the large holes of a box grater into a large bowl. Add garlic, scallions, and mozzarella. Mix well. Add pepper and a dash or two of salt, lemon zest, and eggs. Stir to combine. Add flour and stir gently until just mixed.
Cooking in batches, scoop 2-tablespoon dollops of the zucchini mixture and drop them 2 – 3 at a time into the hot oil. Cook until golden brown on both sides. Remove to a paper towel-lined wire rack over a rimmed baking sheet. Season with salt immediately after removing them from the oil.
Serve the warm fritters around a small bowl of marinara.