Zucchini Fritters stuffed with mozzarella are such a delicious treat. I serve them as a side dish and the whole family goes crazy for them. They also freeze so well and make an excellent appetizer. My kids even like them for breakfast. Just a thought..could be a great way to get your kiddos to eat their veggies.
Ingredients below and on my website. If you go to my profile you will find a link to www.miciamammas.com where you can find printable versions of all my recipes.
Zucchini Fritters (15 to 18 pieces)
1 Cup Ricotta
½ Cup Scallions, Chopped (about 3 oz.)
2 Tbsp. Parsley – chopped
2 Tbsp. Basil – chopped
1 Tsp. Salt
½ Tsp. Pepper
1 Cup Flour
3 Extra Large Eggs – beaten
3 Cups Shredded Zucchini – 2 large zucchini (1 lb.), Shred and squeeze out excess water
2/3 Cup Pecorino Romano Cheese
4 oz. Low Moisture Mozzarella, Cut into small cubes
Olive Oil for cooking
In a mixing bowl combine the ricotta, scallions, parsley, basil, salt and pepper. Gradually add in the flour and stir. Add in the eggs, zucchini and the cheese. Mix well. Heat up olive oil in a frying pan. Put about 1 tablespoon of batter into the pan forming small pancakes. Place a piece of mozzarella in the center and add more batter (about 1 tbsp.) to the top. Flatten the top of the fritter using a fork. Cook for about three minutes on each side or until golden brown. Remove from the pan and lay on a piece of paper towel to drain any excess oil. Repeat this process until you are done with the batter. Serve.