Place the grated zucchini in a bowl (a salad spinner works well), sprinkle with sea salt, and let sit for 5 minutes. Squeeze out as much liquid as possible, then transfer to a medium bowl. Add the grated onion, breadcrumbs, seasoning, Parmesan, and egg. Mix until combined.
Preheat the griddle to medium heat and add enough oil for shallow frying. Scoop the zucchini mixture in ¼-cup portions onto the griddle and flatten slightly. Cook until golden brown on both sides. After flipping, place a slice of mozzarella on each fritter and allow it to melt. Transfer to a warming rack if needed.
Lightly toast the slider buns on the griddle.
Build the sliders by placing a fritter on each bun, topping with marinara sauce, and sprinkling with fresh basil. Serve warm and enjoy.
½ cup panko breadcrumbs (add more if mixture is too wet)
Tuscan Herb seasoning, to taste
½ cup freshly grated Parmesan cheese
1 egg
Oil, for shallow frying
1 jar marinara sauce
12 slider buns
12 slices mozzarella cheese
Fresh basil, chopped
Directions
Place the grated zucchini in a bowl (a salad spinner works well), sprinkle with sea salt, and let sit for 5 minutes. Squeeze out as much liquid as possible, then transfer to a medium bowl. Add the grated onion, breadcrumbs, seasoning, Parmesan, and egg. Mix until combined.
Preheat the griddle to medium heat and add enough oil for shallow frying. Scoop the zucchini mixture in ¼-cup portions onto the griddle and flatten slightly. Cook until golden brown on both sides. After flipping, place a slice of mozzarella on each fritter and allow it to melt. Transfer to a warming rack if needed.
Lightly toast the slider buns on the griddle.
Build the sliders by placing a fritter on each bun, topping with marinara sauce, and sprinkling with fresh basil. Serve warm and enjoy.
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