Crispy Parmesan Herb Zucchini Stacks with Burrata Step-by-step instructions

Before you start

Before you start, set up your workspace: julienne the zucchini and place it in a large bowl. Finely chop the scallions and fresh dill. Grate the parmigiano reggiano and mozzarella on the large holes of a box grater. Have your eggs, flour, salt, and pepper measured and ready.

Heat the olive oil and butter in a cast iron skillet over medium-high heat. Line a plate with paper towels for draining the cooked fritters. If using the broiler, position an oven rack about 6 inches from the heat source and preheat the broiler.

Instructions

Prep and Mix

1. 1Prep the vegetables and cheese
   Julienne the zucchini into thin matchsticks. Finely chop the scallions and fresh dill. On a box grater, grate the parmigiano reggiano and the mozzarella into a large bowl.
   Look for Zucchini is in thin, even strips; cheese is freshly grated and fluffy.
   Tip Salting the zucchini and letting it sit for 10 minutes helps draw out moisture for crispier fritters.
2. 2Mix the fritter batter
   In a large bowl, combine the julienned zucchini, scallions, dill, parmesan, eggs, flour, salt, and pepper. Stir until everything is evenly coated and the mixture holds together when pressed.
   Look for The mixture is thick and slightly sticky, not runny.
   Tip If the mixture seems too wet, add another tablespoon of flour.

At the end of this phase, you should have a bowl of julienned zucchini, chopped scallions and dill, and a pile of freshly grated parmesan and mozzarella. The fritter batter should be thick and cohesive, with no dry spots of flour. The zucchini should be well-coated with the egg and cheese mixture. If the mixture looks watery, give it a few more minutes to drain or add a little more flour.

Fry and Stack

3. 3Fry the fritters
   Heat the olive oil and butter in a cast iron skillet over medium-high heat until the butter sizzles. Scoop about 1/4 cup of the zucchini mixture per fritter, flatten slightly, and fry in batches for 3–4 minutes per side until deep golden brown and crispy. Transfer to a paper towel-lined plate.
   Look for Fritters are deeply browned and crisp on the edges.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Do not overcrowd the skillet; fry in batches to keep them crunchy.
4. 4Build the stacks
   Place one fritter on a serving plate or in the skillet. Top with a generous sprinkle of shredded mozzarella. Add another fritter on top and repeat until you have a tall stack, finishing with mozzarella on top. Repeat with remaining fritters.
   Look for Cheese is piled between layers; stacks are stable.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Use a spatula to gently press each layer so the cheese melts and holds the stack together.

The fritters should be deeply browned, crisp, and cooked through to an internal temperature of 160°F (71°C). They should hold their shape when lifted with a spatula. The mozzarella is piled between the layers and should begin to melt slightly from the residual heat. The stacks should be tall and stable, with the cheese visible between each layer.

Broil and Finish

5. 5Melt and top
   Place the skillet or stacks under the broiler for 2–3 minutes, or until the mozzarella is melted and bubbly. Remove from heat and immediately top each stack with a piece of burrata.
   Look for Cheese is fully melted and beginning to brown in spots.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Watch closely under the broiler—it can go from melted to burnt quickly.
6. 6Drizzle and serve
   Drizzle the garlic herb oil over the burrata and stacks. Pull a stretchy layer of cheese upward from the top of the stack, then pull a crispy cheese portion from the edge to finish. Serve immediately.
   Look for Burrata is creamy and the cheese pulls in long strands.
   Tip For the best texture, serve right away while the cheese is still hot and stretchy.

The mozzarella should be fully melted and bubbly, with a few golden spots from the broiler. The burrata should be soft and creamy, just beginning to ooze. The garlic herb oil should be drizzled evenly over the top.

When you pull a piece of cheese from the top, it should stretch in long, elastic strands. The dish should be served immediately, while the cheese is still hot and the fritters are crisp.

Common mistakes

One common mistake is not squeezing enough moisture out of the zucchini. Zucchini is mostly water, and if the batter is too wet, the fritters will steam instead of crisp. After julienning, toss the zucchini with a teaspoon of salt and let it sit for 10 minutes, then wring it out in a clean kitchen towel.

Another mistake is overcrowding the skillet—this lowers the oil temperature and makes the fritters greasy. Fry in batches and keep them warm on a rack in a low oven while you cook the rest. Finally, don't skip the broiler step; it's what makes the cheese stretchy and the stacks cohesive.

How to tell it’s done

The fritters are done when they are deep golden brown on both sides and crisp at the edges. The internal temperature of the egg-based batter should reach 160°F (71°C) to ensure the eggs are fully cooked.

The mozzarella should be fully melted and bubbling, with a few golden spots from the broiler. The burrata should be at room temperature so it's creamy and soft. When you pull a piece of cheese from the top of the stack, it should stretch in long, elastic strands.

• Egg dishes: 160°F (71°C) in the thickest part