Zucchini Fritters

I found this recipe on the internet someplace at one of those big recipe databases.  In our quest for repeatable zucchini recipes, this one hit the jackpot.  The kids even liked it.  They dipped theirs in ranch dressing.

Click here for printable Recipe!

Ingredients:
3 1/2 cups shredded zucchini  (if they are large and coarse, partially peel them and cut out big seeds)
1/2 teaspoon salt
4 eggs
1/2 cup buttermilk (or 1/2 cup milk + 1 teaspoon vinegar)
2 cups flour
1/2 teaspoon baking soda
1 1/2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/4 cup shredded parmesan cheese
1/2 pound mozzarella cheese, sliced
2 thinly sliced tomatoes
Olive oil and vegetable oil, mixed in equal portions, as needed in a large skillet for frying.

Oven 300 degrees.  Prepare large cookie sheet with a layer of paper towel in bottom.

Put shredded zucchini in a colander and sprinkle it with 1/2 teaspoon salt.  Let drain 15 minutes, then press well to remove excess moisture.

Meanwhile, in a large bowl, beat the eggs and buttermilk.  Add zucchini and stir well.  Add flour, baking soda, seasonings, and parmesan cheese.  Mix thoroughly.

Heat oil mixture over medium heat until oil is hot and shimmering.  Drop batter by 1/4 cups full into oil (an ice cream scoop works well).  Brown on one side, then turn to brown on other side. Make sure oil is not so hot that they burn on the outside without cooking through.  Place on paper toweled cookie sheet.  When all fritters are cooked and cookie sheet is full, cover each fritter with a correspondingly sized piece of sliced mozzarella. Place in oven for 10 minutes until cheese melts.
To serve, place a tomato slice on top of each fritter and give a pinch of coarse salt.