Zucchini Fritters

You know what summertime means for those of you who have gardens, right?  Lots and lots of zucchini that needs to be cooked.  And that's great for those of us looking for low carb recipes!  The in-season squash is plentiful and inexpensive and ready to be picked or purchased and brought straight to your tables!  Now I have to say that it's rare that we fry things at our house; but every now and then its nice to have a fun little appetizer.  This time, it was just the the two of us hanging out, and it was sort of nice to have a little something before dinner.  That's also when it's an opportune time to try new things.  

You could easily make these up ahead of time and have them on a sheet pan in the fridge ready to fry if you were doing them for company.  It was such a fun (and delicious) way to incorporate a healthy vegetable into one of my favorite things on Earth - ooey, gooey, melted cheese!  

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Ingredients:  (4 servings)

• 4 medium sized zucchini squashes 
• 1 cup all purpose flour
• choose gluten free if your diet requires it
• 3 Tbsp Italian seasoning
• 1 Tbsp kosher salt 
• + more when they come out of fryer (optional)
• 8 oz ball of fresh mozzarella
• 2 large eggs + 2 Tbsp water
• 1 cup Panko Japanese style breadcrumbs
• these are also available in a gluten free version
• *Optional - Parmesan cheese
• Oil for frying 
• Marinara or pasta sauce for dipping

* Special equipment - toothpicks 

Step-by-Step:

First, let me say that I sort of threw the breading station together, without measuring it all that much. So if you have leftover stuff at the end, or need more... please resist the urge to send me nasty comments.  I had tons left over for 2 zucchini, so I'm imagining it will be perfect for 4... but I'm not going to put money on it.  Work with me here, people!  😀  

That being said, let's get our breading station set up first.  Zucchini are very mild and need lots of seasoning, in my humble opinion. So let's get this party started by seasoning up our flour.  This may seem like a lot, but there's not going to be a lot in contact with the actual vegetable, so go for it!

1 cup AP flour + 3 Tbsp Italian seasoning

1Tbsp kosher salt

Let's prepare our zucchini.  I'm using a mandoline in order to get very thin, very uniform slices. Please be aware that this equipment is super sharp!  I'm using the middle setting, which is the second thinnest setting.  I felt that the slices I started with (the third setting) were too thick to bend properly and were not flexible enough to wrap around the cheese without snapping. 

zucchini slices

I cut the mozzarella ball into slices, then each slice into quarters.  I placed each quarter in the middle of an "x" that I made out of two slices of zucchini.

zucchini + a piece of fresh mozzarella

Next being wrapping the zucchini slices over the mozzarella, securing with a toothpick.

wrap!

secure!

We're ready now to add the coating to our little zucchini mozzarella bombs!
First, coat them thoroughly in the seasoned flour.

into the seasoned flout

Second, dip the floured zucchini in the egg wash.

2 large eggs + 2 Tbsp water, beaten

Third, coat the zucchini into the Panko bread crumbs.  You could also add in some grated Parmesan cheese to the bread crumbs.  I happened to be out.

*Panko bread crumbs have about half of the carbs of regular bread crumbs.  They do come in an Italian Seasoned version (I wish I had those).  And they also have a gluten free version.  

1 cup Panko bread crumbs

Set the breaded zucchini on a sheet pan until you are ready to fry them.

prepared mozzarella stuffed zucchini "bombs"

Fry the breaded zucchini at about 375 for around 2 minutes until golden brown.  Drain on a paper towel lined sheet pan.  Salt them when they come out of the fryer if you'd like.  

into the Euro fryer at 375 F x 2 min 

Serve while hot with marinara or pasta sauce of your choice!

I hope you enjoyed this fun recipe!
Here are some others I think you'll really like. 

Mozzarella Caprese Skewers   All your favorites together in two bites!  Perfect for your next party!

Roasted Red Pepper Hummus - High protein, low carb goodness and insanely easy to make! 

Pimento Cheese Burgers - The "caviar of the South" meets backyard grilling!  Wait till those hot burgers start melting that spread.  Mmmmm.

Mongolian Beef - chop, drop, sizzle and stir.. but make extra because you may end up with extra peeps! 

Alice Springs Chicken - a copycat of one of your Australian steakhouse favorites!

Creamy Grape Salad - a healthier version of the one you're used to. 

Written Method:

First, let me say that I sort of threw the breading station together, without measuring it all that much. So if you have leftover stuff at the end, or need more... please resist the urge to send me nasty comments.  I had tons left over for 2 zucchini, so I'm imagining it will be perfect for 4... but I'm not going to put money on it.  

That being said, get your breading station set up first.  Zucchini are very mild and need lots of seasoning. Let's get this party started by seasoning up your flour.  This may seem like a lot, but there's not going to be a lot in contact with the actual vegetable, so go for it!

Let's prepare your zucchini.  Use a mandoline in order to get very thin, very uniform slices. Please be aware that this equipment is super sharp!  Use the middle setting, which is the second thinnest setting. The third setting is too thick to bend properly and is not flexible enough to wrap around the cheese without snapping.  Cut the mozzarella ball into slices, then each slice into quarters.  Place each quarter in the middle of an "x" that you make out of two slices of zucchini.  Next,  wrap the zucchini slices over the mozzarella, securing with a toothpick.

Now you're ready to add the coating to the little zucchini mozzarella bombs!  First, coat them thoroughly in the seasoned flour.  Second, dip the floured zucchini in the egg wash.  Third, coat the zucchini into the Panko bread crumbs.  Set the breaded zucchini on a sheet pan until you are ready to fry them.

Fry the breaded zucchini at about 375 for around 2 minutes until golden brown.  Drain on a paper towel lined sheet pan.  Salt them when they come out of the fryer if you'd like.  Serve while hot with marinara or pasta sauce of your choice!