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!  

Print this Recipe

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!

Candied Black Pepper Walnuts

I came across this recipe recently in P Allen Smith's cookbook and immediately knew I MUST make it as soon as possible.  I wish I could take credit for coming up with this amazing combination, but I will take credit for knowing when something is going to be a huge hit.  So already you can't go wrong with candied walnuts, but then adding the unexpected savory quality of the black pepper to them... oh my word these are so good - and so addicting!  And you know what else?  They make a great homemade gift for the holidays!  You know... neighbors, teachers, bus drivers, you name it.

So let's get started.  This recipe is easy peezy.  Just store the nuts in something airtight when you are done and they will keep for a few weeks at room temperature, or a few months in the freezer.  Who am I kidding?  They will be done in a matter of days, if not hours.  Ha!  

Print this recipe!

Ingredients: 

• 4 cups of shelled walnuts
• 2/3 - 1 cup granulated white sugar
• 1 tsp salt
• 1 Tbsp black pepper

Step-by-Step: 

Have everything ready before you start, because once you begin the process, you won't be able to stop and get your things together.   Included in this is having your pans of parchment or waxed paper, and having all ingredients on hand.

In a large skillet (so they will have plenty of room to move around), combine the walnuts and the sugar.  

4 cups walnuts + 2/3 cup sugar

Stir together on medium-medium high heat until the sugar melts.  It may take a while, but just keep stirring.  You don't need to stir frantically, because the sugar will ball up.  Just let it relax.  All at once, you will see the sugar start to liquify.  That's when things start to happen quickly.

When the sugar melts, continue stirring while you add the 1 tsp salt and 1 Tbsp pepper.

*Tip - hold your breath while you add the pepper.  LOL!  Or you may notice everyone in the kitchen starting to cough.  

After each element is incorporated, turn the walnuts out onto waxed/parchment paper-lined sheet pans, spreading them out as much as you can with a wooden spoon.  

In a matter of about a minute or so, you should be able to handle them with your hands to separate any that are sticking together.  You really don't want walnut "clusters."  But you have to do this before the caramel hardens.

Allow them to cool completely before storing them in an airtight container.  I betcha you won't be able to eat just one!  

These make precious gifts.  You are limited only in your imagination.  We add them to wide mouth pint jars with a bit of fabric and a rustic twine to hold a tag.  The wide mouth jars work great because they are easy to reach into, create a great airtight seal, and are reuseable.  

I hope you enjoyed this fabulous and easy recipe!

There are hundreds more in my Recipe Index, just waiting to be chosen and cooked!  You can also visit my Film strips for pinning page, to see whole recipes at a glance, and to click-and-go right to the recipe.

Connect with me.     

If you are new to MenuMusings, click here to subscribe so you won't miss a thing!  I'll send you notifications of new posts to help you avoid that proverbial cooking rut.  You can also follow me on Pinterest and on the MenuMusings facebook page.

Order a copy of the Menu Musings Cookbook!

You can also visit my YouTube page to check out short cooking video tutorials.Here is an example of one for Buffalo Chicken Dip YUM!!  Just click the picture and view it right in this page.

  

Here are some bonus recipes for you:

Mozzarella Caprese Skewers

Crock Pot Beef and Broccoli

Sour Cream Banana Nut Bread

Pan Seared Chicken in Tarragon Cream Sauce

Oreo Heath Bar Cake

Crawfish Fettuccine

Written Method: 

Have everything ready before you start, because once you begin the process, you won't be able to stop and get your things together.   Included in this is having your pans of parchment or waxed paper, and having all ingredients on hand.

In a large skillet (so they will have plenty of room to move around), combine the 4 cups walnuts and the 2/3 - 1 cup sugar.  Stir together on medium-medium high heat until the sugar melts.  It may take a while, but just keep stirring.  All at once, you will see the sugar start to liquify.  That's when things start to happen quickly.

When the sugar melts, continue stirring while you add the 1 tsp salt and 1 Tbsp pepper.  *Tip - hold your breath while you add the pepper.  LOL!  Or you may notice everyone in the kitchen starting to cough.  

After each element is incorporated, turn the walnuts out onto waxed/parchment paper-lined sheet pans, spreading them out as much as you can with a wooden spoon.  

In a matter of about a minute or so, you should be able to handle them with your hands to separate any that are sticking together.  You really don't want walnut "clusters."  But you have to do this before the caramel hardens.

Allow them to cool completely before storing them in an airtight container.  I betcha you won't be able to eat just one!   

Fried Pimento Cheese Bites

I think we can all agree that pimento cheese, "the pâté of the South," is truly a Southern staple regardless of where it initially got its humble beginnings.  For you history buffs out there, some sources have linked this creamy spread all the way back to pre-World War I days in the New York area.  And I'm pretty sure that everyone on the planet knows that pimento cheese sandwiches at the Masters golf tournament each year are a huge tradition.  But just every now and then, there are a few of us who like to shake things up just a bit!   

You all know I have a love affair with cheese, right?  And taking that a step farther, melted cheese is simply something I've never been able to resist.  These little appetizers sandwiches are ooey gooey and rich, with a crunchy exterior, and just a bit of spice to them.  You can make up a tray of them ahead of time and have them waiting in the fridge for a cocktail party, then fry them up in like 2 minutes for a platter of passed hors d'oeuvres that will knock everyone's socks off!  Try them with your favorite homemade pimento cheese recipe, or buy some premade spread if you are in a time crunch.  

Print this Recipe!

Ingredients:

These ingredients just expand to the amount of product you are making.

• Pimento cheese spread
• White bread
• one of the few times it's allowed in our house
• Hot and Spicy Cheez-It Baked Snack Crackers
• Eggs
• Milk
• Oil for frying
• Optional - ranch dressing for dipping 

Step-by-Step:

First things first. If you are making your own pimento cheese, my personal opinion is that it tastes best if you make it a day ahead of time and let it sit in the fridge overnight.  That gives all the flavors time to marry together.  

Secondly, I know that you hardly EVER see me using sliced white bread, but this is the traditional way of serving pimento cheese, so that's how we are are gonna do this.  The white sandwich bread is also the most square in shape of all the sliced breads, and that is going to be important in this recipe.  

Alright.  Let's get to it!  Full disclosure, I didn't measure a thing, as you can see after the initial preparation of the pimento cheese spread.  I made that up on the preceding day.   You'll want to take it out and allow it to warm up enough to spread.   Next, cut the crusts off.  This gives us a pretty, square edge.  The crust also has a different texture and the crumbs won't adhere as well. 

Cut the sandwich into four small squares.  They may look small, but I assure you, they will be rich, so each is plenty big for an appetizer bite.  

We're gonna use these Hot and Spicy Cheez-It Baked Snack Crackers for the coating.  Don't worry, they aren't that spicy, but the little bit of extra kick does help balance out the richness of all the cheese.

Don't be mad at me, but here again, I didn't measure.  I just sort of made up a standard egg wash.  A couple of eggs and some milk.  I probably used maybe... 1/4 cup of milk?  **Feeling a little bit on the wild side?  Add an extra dash or two of Tabasco or your favorite hot sauce to the egg batter to really get your party rocking! 

Get that all whisked together.  Meanwhile, you can sort of see in the background, I had kitchen elves helping me to crunch up the cheese crackers.  You can put them in a ziptop bag and have someone pound the with a skillet or rolling pin, or just crunch them by hand.  It doesn't matter.  You can even throw them in a food processor if you really don't want to get your hands messy.  But if you do have small kids around, they find this part a lot of fun.  

Okay, quickly dip the sandwich squares in the egg wash, then press to coat into the cracker crumbs. In the egg wash, don't leave them too long or it will be too soggy.  In the crumbs... really PRESS them into the bread.  

Now we have these pretty, golden cubes that we can either fry now or put into the fridge for frying later.

To fry, heat canola or peanut oil to 350 degrees F in a heavy pot.  Lower the sandwiches slowly into the oil and fry briefly - around 1 - 2 minutes until a coppery color, turning once in the oil.

Drain on paper towels and serve hot.

 Optional - serve with ranch dressing to dip in.

I hope you enjoyed this simple and delicious recipe!

There are hundreds more in my Recipe Index, just waiting to be chosen and cooked!  You can also visit my Film strips for pinning page, to see whole recipes at a glance, and to click-and-go right to the recipe.

The Menu Musings cookbook is sure to be a hit at your house, and will make great gifts!  For more information, here is a link!

Order a copy of the Menu Musings Cookbook!  

Connect with me.     

If you are new to MenuMusings, click here to subscribe so you won't miss a thing!  I'll send you notifications of new posts to help you avoid that proverbial cooking rut.  You can also follow me on Pinterest and on the MenuMusings facebook page.

Also, Please be sure to visit my YouTube Channel for short video tutorials on selected videos.  Watch me explain the steps of the recipes in just a few minutes!  Just one more way that I'm giving you the tools to get in that kitchen!!! Aren't you curious?  Click and see how many there are!  :)

Here's just one example - Sesame Shrimp and Asparagus Stir-Fry.  Yumm!

Here are some bonus recipes for you!

Tomato Basil Chicken

Beefy Mexican Cornbread

Ham Cups

Creamy Italian Sausage and Tortellini

Chicken Monterrey

Individual White Chocolate and Raspberry Bread Puddings

Written Method:

First things first. If you are making your own pimento cheese, my personal opinion is that it tastes best if you make it a day ahead of time and let it sit in the fridge overnight.  That gives all the flavors time to marry together.  Secondly, I know that you hardly EVER see me using sliced white bread, but this is the traditional way of serving pimento cheese, so that's how we are are gonna do this.  The white sandwich bread is also the most square in shape of all the sliced breads, and that is going to be important in this recipe.  

Alright.  Full disclosure, I didn't measure a thing after the initial preparation of the pimento cheese spread.  I made that up on the preceding day.   You'll want to take it out and allow it to warm up enough to spread.   Next, cut the crusts off.  This gives us a pretty, square edge.  The crust also has a different texture and the crumbs won't adhere as well. Cut the sandwich into four small squares.  They may look small, but I assure you, they will be rich, so each is plenty big for an appetizer bite.  We're gonna use these Hot and Spicy Cheez-It Baked Snack Crackers for the coating.  Don't worry, they aren't that spicy, but the little bit of extra kick does help balance out the richness of all the cheese.

Don't be mad at me, but here again, I didn't measure.  I just sort of made up a standard egg wash.  A couple of eggs and some milk.  I probably used maybe... 1/4 cup of milk? **Feeling a little bit on the wild side?  Add an extra dash or two of Tabasco or your favorite hot sauce to the egg batter to really get your party rocking! Get that all whisked together. Meanwhile, you can sort of see in the background, I had kitchen elves helping me to crunch up the cheese crackers.  You can put them in a ziptop bag and have someone pound the with a skillet or rolling pin, or just crunch them by hand.  It doesn't matter.  You can even throw them in a food processor if you really don't want to get your hands messy.  But if you do have small kids around, they find this part a lot of fun.   

Okay, quickly dip the sandwich squares in the egg wash, then press to coat into the cracker crumbs. In the egg wash, don't leave them too long or it will be too soggy.  In the crumbs... really PRESS them into the bread.  Now we have these pretty, golden cubes that we can either fry now or put into the fridge for frying later. 

To fry, heat canola or peanut oil to 350 degrees F in a heavy pot.  Lower the sandwiches slowly into the oil and fry briefly - around 1 - 2 minutes until a coppery color, turning once in the oil.  Drain on paper towels and serve hot.  Optional - serve with ranch dressing to dip in.