The ultimate way to use up summer zucchini: mozzarella stuffed zucchini fritters. That’s right: every zucchini fritter has a gooey melted mozzarella cheese centre, which takes this simple dish all the way to sheer perfection.
That’s right folks. We’re stuffing the miracle that is mozzarella into zucchini fritters. It’s genius. It’s wicked in its sheer cheesy oozing decadence.
You’ll see a whole lotta cheese pulls in this post. So much gooey cheese, all stringy and tempting. You’re welcome.
If you have a garden… your zucchini plants are probably going absolutely nuts right now, and you’re running out of recipes to make with them. Trust me, I get ya. And there’s always that one zucchini you manage to overlook, and then a few days later there’s a freakin’ huge zucchini monster in your veggie patch and you don’t know what to do with it.
The solution is simple: you make these bits of cheesy goodness. Sure, you can make the good ol’ non-stuffed zucchini fritters… but if the question is whether or not to add mozzarella – there’s only one right answer.
Now, the (gluten free!) zucchini fritters on their own are rather healthy – after all, it’s mainly veggies with a few other bits and bobs thrown in.
And the mozzarella cheese is good for your soul (and that’s a fact), so… these mozzarella stuffed zucchini fritters are totally good for you. (Don’t argue with this example of solid logic.)
And they’re super easy to make! Promise.
If you want to see the step-by-step details about how to make zucchini fritters, I’ve written a detailed post about it! Basically, it’s ridiculously simple: grate the zucchini, squeeze out the moisture, add eggs, spices and flour, mix and fry.
The only difference for these mozzarella stuffed zucchini fritters is that we’ll only plop half of the fritter batter into the skillet/pan, place a piece of heavenly mozzarella on top, and cover it with another dollop of fritter batter. And that’s all there is to it.
During baking, the mozzarella cheese will melt inside the zucchini fritter, and if you tear it in half while still hot… the results are spectacular.
There you have it, folks. Zucchini fritters upgraded and supercharged: with an ooey gooey, cheesy mozzarella centre. You know you want them. You know you need them. So whatcha waiting for? Grab the recipe below, and enjoy all the cheesy goodness!
Mozzarella Stuffed Zucchini Fritters (Gluten Free)
The ultimate way to use up summer zucchini: mozzarella stuffed zucchini fritters. That’s right: every zucchini fritter has a gooey melted mozzarella cheese centre, which takes this simple dish all the way to sheer perfection.
Ingredients
- 2 large or 3 medium zucchini (~750 g)
- 5 - 10 sprigs thyme, leaves only and chopped (or ~ 1 - 2 tsp dried thyme)
- 1/4 tsp salt
- pinch of pepper
- pinch of nutmeg
- 2 eggs
- 1 - 1 1/4 cup (120 - 150 g) gluten free flour
- 1/4 tsp xanthan gum
- 1 tsp baking powder
- 1 ball (125 g) mozzarella cheese, cut into 8 slices (if you want the fritters to be even more cheesy, you can use 2 balls of mozzarella cheese, each cut into 4 slices - but you might get some cheese leaking out of the fitter during frying)
- olive, coconut or vegetable oil for frying
Instructions
Coarsely grate the zucchini, then place it in a sieve above a bowl and allow some of the excess liquid to drain away. To speed up this process, press onto the grated zucchini with a spoon or spatula. You should get ~1 cup of drained water/liquid.
Add the thyme, salt, pepper, nutmeg and eggs. Mix well.
Add the gluten free flour, xanthan gum and baking powder. Mix well until no flour clumps remain. If the mixture is too liquidy, add more gluten free flour (1 tbsp at a time).
Heat up a large non-stick skillet/pan until very hot, then add 1 - 2 tbsp of oil of choice. Scoop 1/4 cup of the zucchini fritter batter into the pan, add a slice of mozzarella on top and cover it with another 1/4 cup of the batter, making sure the cheese is completely covered.
Cook the fritters until the underside is deep golden brown, about 2 minutes. Flip and cook on the other side for a further 2 minutes.
Serve immediately, with a dollop of yoghurt (greek yoghurt, or a soy alternative with a squeeze of lemon juice work wonderfully!), a sprinkling of chopped parsley, or a side of salad.
Enjoy the cheesy goodness!
Looking for more lunch (or dinner) ideas? I’ve got you covered!
10-Minute Gluten Free Veggie Wrap
15-Minute Sweet Potato & Arugula Salad
