Zucchini and mozzarella fritters from America - Farm to Table: Simple, Delicious Recipes Celebrating Local Farmers by Mario Batali and Jim Webster

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Notes about this recipe

  • twoyolks on June 13, 2020

    These were nice zucchini fritters but I like other recipes better.

  • Breadcrumbs on August 10, 2015

    p. 31 – A crispy, cheesy treat and a great way to use up some of the zucchini glut that accumulates at this time of year! The recipe comes together quickly and cooks in a snap. I’d highly recommend eating these asap as they lose their lovely crispiness if they sit for any length of time. In addition to serving lemon wedges, I also prepared a tarragon chive cream sauce (Gourmet 2000) for folks who might prefer something a little different. Both options worked well. I’d definitely make these again. Photo here: http://chowhound.chow.com/topics/1021313?commentId=9678344#9678344

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