Looking for a simple, homemade dish that turns everyday vegetables into something delicious? These golden Zucchini and Cabbage Fritters with Mozzarella 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. Grated zucchini and finely shredded young cabbage are bound with eggs, mozzarella, and a little flour, then pan-fried in olive oil.
Why You’ll Love These Zucchini and Cabbage Fritters
- Golden and crisp outside: Pan-frying in olive oil gives the fritters a lightly crisp, golden crust.
- Tender and cheesy inside: Mozzarella melts into the vegetables for a soft, savory center.
- Simple ingredients: Zucchini, cabbage, eggs, mozzarella, flour, and a few seasonings.
- Ready in 30 minutes: 15 minutes of prep and 15 minutes of cooking.
- Flexible meal idea: Serve them for lunch, a light supper, or next to a bowl of soup.
How These Fritters Come Together
Grated zucchini is salted and left to sit for 5–10 minutes, then squeezed thoroughly to remove excess moisture. This is the key step that helps the fritters hold together and turn golden.
Finely shredded cabbage is seasoned with salt, black pepper, and dried basil, then massaged gently with your hands to soften it. The zucchini, cabbage, eggs, mozzarella, and flour are mixed until evenly combined, spooned into a skillet of hot olive oil, flattened gently, and cooked on both sides until golden brown.
What You’ll Need
- 1 medium zucchini, grated
- About 2 cups finely shredded young cabbage
- 2 large eggs
- 60 g (about 2 oz) shredded mozzarella cheese
- 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
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Serves: 3
Estimated Nutrition: Approximately 180 calories and 9 g protein per serving.
Step-by-Step Directions
Step 1: Salt and Squeeze the Zucchini
Grate the zucchini into a bowl and sprinkle with a little salt. Let it sit for 5–10 minutes to release excess moisture.
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.
Step 2: Season the Cabbage and Mix the Batter
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.
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.
Step 3: Fry Until Golden
Heat the olive oil in a skillet over medium heat. Spoon small portions of the mixture into the pan and flatten gently into fritters.
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.
Step 4: Drain and Serve Warm
Transfer the fritters to a paper towel-lined plate to absorb excess oil. Serve warm while the mozzarella is still deliciously melty.
What to Serve With Zucchini and Cabbage Fritters
Serve the fritters warm for lunch, as a light supper, or alongside your favorite soup. A simple dip on the side, like a yogurt sauce, works nicely too. For more fritter ideas, try our crispy zucchini and carrot fritters or crispy parmesan cabbage fritters, or browse our lunch recipes.
Leftovers & Storage
Cool the fritters completely, then store them in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven until warm and crisp again.
Tips for the Best Zucchini and Cabbage Fritters
- Squeeze the zucchini well: Removing excess liquid helps the fritters hold together and turn golden.
- Massage the cabbage: Seasoning and gently massaging it softens it slightly.
- Add flour as needed: If the mixture seems too wet, stir in a little more flour.
- Cook in batches: Do not crowd the skillet, and add a little oil between batches.
- Serve while warm: The mozzarella is at its melty best right out of the pan.
Easy Ways to Change It Up
Extra Herbs: Adjust the dried basil to taste, or add more black pepper for a little bite.
Soup Pairing: Serve the fritters next to a bowl of your favorite soup for a cozy lunch.
Light Supper: Pair them with a simple salad for an easy supper.
Quick Questions
Why do I need to squeeze the zucchini?
Squeezing out the extra liquid helps the fritters hold together and become golden instead of soggy.
What if the mixture is too wet?
Add a little more flour until the mixture holds together when spooned into the pan.
How long do the fritters take to cook?
Cook for about 3–5 minutes on each side, until golden brown and cooked through.
Can I fry them in batches?
Yes. Work in batches if needed, adding a little more olive oil between batches.
What can I serve with these fritters?
They are lovely for lunch, as a light supper, or alongside your favorite soup.
Everyday Vegetables, Made Special
Some of the most satisfying meals come from the simplest vegetables. Zucchini and cabbage, a little cheese, and a hot skillet are all you need for something golden and delicious.
Make a batch for lunch, a light supper, or a cozy bowl-of-soup night. They are quick, they are comforting, and they are best served warm.
“Everyday vegetables deserve a little love. A pinch of seasoning, a little melted cheese, and they become something truly special.”
— Ava
Zucchini and Cabbage Fritters with Mozzarella
Ingredients
Equipment
Method
- Grate the zucchini into a bowl and sprinkle with a little salt. Let it sit for 5–10 minutes to release excess moisture.
- 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.
- 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.
- 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.
- Heat the olive oil in a skillet over medium heat. Spoon small portions of the mixture into the pan and flatten gently into fritters.
- 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.
- Transfer the fritters to a paper towel-lined plate to absorb excess oil. Serve warm while the mozzarella is still deliciously melty.
