Herbed Mozzarella Zucchini Fritters

• Vegetarian

• Produce

  • 2 tbsp Basil, fresh
  • 1/4 cup Chives
  • 1 clove Garlic
  • 1 tsp Oregano, fresh
  • 1/4 cup Parsley
  • 2 Zucchini (about 1 lb, medium

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/3 cup All-purpose flour
  • 1/2 tsp Baking powder
  • 1 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 drizzle Olive oil

• Dairy

  • 1/2 cup Mozzarella cheese, grated
  • 1/4 cup Romano cheese, grated

Found on shelovesbiscotti.com

Description

Ingredients

• 2 medium zucchini (about 1 lb)
• 1 teaspoon salt
• 2 eggs
• ¼ cup chives, chopped
• ¼ cup parsley, chopped
• 1 clove garlic, minced
• 1 teaspoon fresh oregano, chopped
• 2 tablespoons fresh basil, chopped
• ¼ cup grated Romano cheese
• ½ cup grated mozzarella cheese
• ½ teaspoon baking powder
• ⅓ cup all purpose flour
• salt and pepper to taste
• drizzle of olive oil

Directions

• Grate zucchini using the large holes of a box grater; place in a colander over a medium bowl.
• Toss with 1 teaspoon of salt. Let sit for approximately 30 minutes.
• Squeeze out as much as the liquid as possible. See Notes.
• In a large bowl, whisk eggs. Add the grated zucchini, chives, parsley, garlic, oregano, basil, and cheeses. Mix properly.
• Stir in baking powder and flour.
• Heat just a drizzle of olive oil over medium heat.
• Drop 1 heaping tablespoon of batter per fritter. Flatten slightly with the back of the spoon and cook for approximately 3 minutes on each side or until golden.
• Transfer to paper-towel lined plate and repeat until all batter is done.
• Serve immediately, plain or with a dollop of yogurt.