Caprese Zucchini Fritters

This recipe was a hit the first time I tried it... it was a a variation of a PC recipe that I adapted with ingredients on hand... and it was a huge hit!

***Disclaimer: I am an Independent Consultant for Pampered Chef so I do often refer to products. You are under no obligation to purchase anything to enjoy this site.

***Second disclaimer: I am not a professional chef or a nutritionist and often my recipes will leave the reader to choose their favorite seasoning or brand to use, so I do NOT include nutritional information for my recipes. That is completely up to the reader to determine based on ingredients they use***

Ingredients

3 cups shredded zucchini

1 small onion finely diced

2 cups all-purpose flour

½ teaspoon baking soda

¼ cup grated Parmesan cheese

2 teaspoon Garlic & Herb seasoning

1 teaspoon dried oregano

1 teaspoon dried marjoram

1 teaspoon dried basil

Salt & Pepper to taste

4 large eggs (whipped)

½ cup buttermilk

3 tablespoons olive oil, or as needed

Fresh Mozzarella Cheese, sliced

Grape tomatoes

Balsamic Glaze

Sea salt for sprinkling

Directions

After shredding zucchini spread out over paper towels and roll it up and squeeze to get as much moisture out as you can. I usually do this a couple times.

Place the zucchini, onion, flour, baking soda, Parmesan cheese, garlic & herb seasoning, oregano, marjoram, basil, black pepper, and Himalayan sea salt into a large bowl, and stir to thoroughly mix.

In a separate bowl, beat the eggs with buttermilk, and stir the egg mixture into the zucchini mixture to make a batter.

Heat the olive oil in a large nonstick skillet over medium heat until the oil shimmers with heat, and gently spoon about 1/4 cup of zucchini batter per fritter into the hot oil. (I used medium scoop!)

Fry the fritters in batches until golden brown on both sides, about 3 minutes per side; drain on paper towels, and set the fritters aside to keep warm.

To serve, place a slice of mozzarella cheese and sliced grape tomatoes on top of each fritter; drizzle with balsamic glaze and sprinkle with sea salt.