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Chef Ava

Zucchini and Cabbage Fritters with Mozzarella

These golden zucchini and cabbage fritters are tender inside, lightly crisp outside, and filled with melted mozzarella. They are a lovely way to enjoy fresh vegetables, whether served for lunch, as a light supper, or alongside your favorite soup.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 3 servings
Course: Appetizer, Lunch
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium zucchini grated
  • 2 cups young cabbage finely shredded, about
  • 2 large eggs
  • 60 g shredded mozzarella cheese about 2 oz
  • 1-1 1/2 tablespoons all-purpose flour
  • salt to taste
  • black pepper to taste
  • dried basil to taste
  • 1-2 tablespoons olive oil for frying

Equipment

  • box grater For grating the zucchini.
  • clean kitchen towel For squeezing out the zucchini liquid.
  • large mixing bowl For combining the fritter mixture.
  • skillet For frying the fritters in olive oil.

Method
 

  1. Grate the zucchini into a bowl and sprinkle with a little salt. Let it sit for 5–10 minutes to release excess moisture.
  2. Squeeze the grated zucchini thoroughly using clean hands or a clean kitchen towel. Removing the extra liquid helps the fritters hold together and become golden.
  3. Finely shred the cabbage. Add a little salt, black pepper, and dried basil, then gently massage the cabbage with your hands to soften it slightly.
  4. In a large bowl, combine the zucchini, cabbage, eggs, mozzarella, and flour. Mix well until everything is evenly distributed. If the mixture seems too wet, add a little more flour.
  5. Heat the olive oil in a skillet over medium heat. Spoon small portions of the mixture into the pan and flatten gently into fritters.
  6. Cook for about 3–5 minutes on each side, until golden brown and cooked through. Work in batches if needed, adding a little more oil between batches.
  7. Transfer the fritters to a paper towel-lined plate to absorb excess oil. Serve warm while the mozzarella is still deliciously melty.

Notes

Squeeze the zucchini thoroughly so the fritters hold together and turn golden. If the mixture seems too wet, add a little more flour. Work in batches, adding a little more oil between batches. Serve warm while the mozzarella is still melty.