Zucchini and Cabbage Fritters with Mozzarella
Golden, crispy fritters made with grated zucchini and shredded cabbage, with pockets of melty mozzarella inside. Served with a cool herb yogurt sauce.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings (about 10 fritters) 1x
- Category: Lunch
- Method: Pan-Fried
- Cuisine: American
Ingredients
Scale
- 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
Instructions
- Toss the grated zucchini and cabbage with the salt in a colander and let sit 10-15 minutes.
- Squeeze the vegetables firmly in a clean towel to remove as much liquid as possible.
- In a large bowl, whisk the eggs, then add the vegetables, mozzarella, Parmesan, green onions, dill, garlic and pepper.
- Sprinkle in the flour and baking powder and stir until a thick batter forms.
- 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.
- Fry 3-4 minutes per side until deep golden and crisp. Drain on paper towels and repeat, adding oil as needed.
- Stir together the yogurt sauce ingredients and serve with the warm fritters.
Notes
Keep cooked fritters warm on a rack in a 200°F oven while you fry the rest.