Zucchini Fritters with Fresh Mozzarella and Tomato

3 cups shredded zucchini

2 cups all-purpose flour

½ teaspoon baking soda

¼ cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon dried marjoram

1 teaspoon dried basil

½ teaspoon ground black pepper

1 teaspoon kosher salt

4 large eggs

½ cup buttermilk

3 tablespoons vegetable oil, or as needed

3 tablespoons olive oil, or as needed

1 pound fresh mozzarella cheese, sliced

2 large ripe fresh tomatoes, sliced

sea salt (such as Fleur de sel) for sprinkling

Place the zucchini, flour, baking soda, Parmesan cheese, garlic powder, oregano, marjoram, basil, black pepper, and kosher salt into a large bowl, and stir to thoroughly mix. In a separate bowl, beat the eggs with buttermilk, and stir the egg mixture into the zucchini mixture to make a batter.

Heat the vegetable oil and olive oil in a large skillet over medium heat until the oil shimmers with heat, and gently spoon about 1/4 cup of zucchini batter per fritter into the hot oil. Fry the fritters in batches until golden brown on both sides, about 3 minutes per side; drain on paper towels, and set the fritters aside to keep warm.

To serve, place a slice of mozzarella cheese and a slice of tomato on top of each fritter; sprinkle with sea salt.