Zucchini and Cabbage Fritters with Mozzarella

These Zucchini and Cabbage Fritters with Mozzarella are crispy on the outside, tender inside and studded with pockets of melty cheese. They're a delicious way to turn two humble vegetables into something special.

Golden, crispy fritters made with grated zucchini and shredded cabbage, with pockets of melty mozzarella inside. Served with a cool herb yogurt sauce. Cabbage adds a subtle sweetness and a little crunch, zucchini keeps the fritters light and tender, and mozzarella gives every bite that irresistible cheese pull. Serve them with a cool herb yogurt sauce for the perfect contrast.

Why You’ll Love This Recipe

• Crispy edges with melty mozzarella inside
• Budget-friendly vegetables
• Ready in 40 minutes
• Great for lunch, dinner or snacks

Ingredients for Zucchini and Cabbage Fritters with Mozzarella

• 1 medium zucchini (about 8 oz / 225 g), grated
• 2 cups (150 g) green cabbage, finely shredded
• 1 tsp salt (for drawing out moisture)
• 2 large eggs
• 1 cup (100 g) shredded low-moisture mozzarella
• 1/4 cup (25 g) grated Parmesan
• 1/2 cup (65 g) all-purpose flour
• 1/2 tsp baking powder
• 2 green onions, sliced
• 2 tbsp chopped fresh dill
• 1 clove garlic, minced
• 1/4 tsp black pepper
• 3-4 tbsp olive or sunflower oil, for frying
• Herb yogurt sauce: 1/2 cup Greek yogurt, 1 tbsp chopped dill, 1 tsp lemon juice, pinch of salt

Equipment You’ll Need

• Box grater or food processor with grating disc
• Clean kitchen towel or cheesecloth for squeezing
• Large mixing bowl
• Large non-stick or cast-iron skillet
• Thin metal spatula
• Paper towel-lined plate

Ingredient Notes

• Cabbage: Green cabbage is best; shred it very finely so it cooks through quickly.
• Zucchini: Medium zucchini have less water and fewer seeds.
• Mozzarella: Low-moisture mozzarella melts beautifully without making the batter wet.

The Secret to Crispy Vegetable Fritters

Both zucchini and cabbage hold a lot of water, so salting and squeezing them is the most important step. Dry vegetables mean the batter stays thick and the fritters fry up crisp instead of soggy. Medium heat lets the outside turn deep golden while the inside cooks through and the mozzarella melts.

Full measurements and printable instructions are in the recipe card below.

How to Make Zucchini and Cabbage Fritters with Mozzarella

Step 1

Toss the grated zucchini and cabbage with the salt in a colander and let sit 10-15 minutes.

Step 2

Squeeze the vegetables firmly in a clean towel to remove as much liquid as possible.

Step 3

In a large bowl, whisk the eggs, then add the vegetables, mozzarella, Parmesan, green onions, dill, garlic and pepper.

Step 4

Sprinkle in the flour and baking powder and stir until a thick batter forms.

Step 5

Heat 2 tbsp oil in a skillet over medium heat. Drop 1/4-cup scoops of batter and flatten gently to about 1/2 inch.

Step 6

Fry 3-4 minutes per side until deep golden and crisp. Drain on paper towels and repeat, adding oil as needed.

Step 7

Stir together the yogurt sauce ingredients and serve with the warm fritters.

Tips for the Best Results

• Squeeze the vegetables until almost no liquid comes out.
• Don't flip too early; wait for a golden crust.
• Keep the heat at medium so the centers cook before the outsides burn.

Variations to Try

• Swap mozzarella for feta and add fresh mint.
• Add a pinch of chili flakes or diced jalapeño.
• Use red cabbage for a colorful twist.

What to Serve With It

Serve with herb yogurt sauce, tzatziki or sour cream. They're lovely next to a simple tomato salad, soup or grilled chicken.

Storage and Reheating

Keep cooked fritters warm on a rack in a 200°F oven while you fry the rest. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 375°F (190°C) oven or air fryer for 8-10 minutes to keep the edges crispy.

Is It Healthy?

These fritters are packed with vegetables. Cabbage provides vitamin C, vitamin K and fiber, while zucchini adds potassium and keeps the fritters light. Using a little oil in a skillet instead of deep-frying keeps them much lighter than restaurant fritters, and the Greek yogurt sauce adds protein without heaviness.

Perfect for Any Occasion

Vegetable fritters work for almost any meal. Serve them for a light lunch with salad, as a meatless dinner with soup, or as a party appetizer cut into mini fritters. They're also a clever way to use up leftover cabbage and summer zucchini.

Make-Ahead and Freezing Tips

Shred and squeeze the vegetables up to a day ahead and keep them refrigerated. Mix the batter right before frying. Cooked fritters keep 3 days in the fridge and reheat well in a 375°F oven or air fryer for 5-6 minutes.

Frequently Asked Questions

Can I bake these fritters?

Yes. Bake on a well-oiled sheet at 425°F for 20-25 minutes, flipping halfway.

Why are my fritters falling apart?

The vegetables were too wet or the pan wasn't hot enough. Squeeze well and add a spoonful more flour.

Can I make them gluten-free?

Use a 1:1 gluten-free flour blend or chickpea flour.

Can I freeze them?

Yes. Freeze cooked fritters between parchment for up to 2 months and reheat from frozen.

Can I use pre-shredded coleslaw mix?

Yes, just chop it a little finer and squeeze well.

Final Thoughts

Crispy, cheesy and full of vegetables, these zucchini and cabbage fritters are an easy recipe you'll want to make again and again.

Print