Zucchini and cabbage fritters are a fantastic way to enjoy a flavorful, crispy snack or side dish that’s not only packed with vegetables but also has the added bonus of gooey mozzarella cheese. These fritters are easy to prepare and deliver a satisfying crunch on the outside with a soft, cheesy center. They’re great for breakfast, lunch, or even as a snack. Whether you’re looking for a healthy alternative to regular fried snacks or just want to try something new, these zucchini and cabbage fritters will definitely lift your spirits.

Full Recipe:

Ingredients

For the Fritters:

Zucchini: 300g, grated into small strips
Cabbage: 250g, finely chopped

Salt (for marinating): 1/4 tsp
Green Onion: 20g, finely chopped
Black Pepper: 1/6 tsp

Garlic Powder: 1/5 tsp
Chili Powder: 1/4 tsp
Salt: 1/4 tsp

Eggs: 2, beaten
Breadcrumbs: 50g
Cornstarch: 30g

Mozzarella Cheese: 50g, shredded
Cooking Oil: For frying

Step-by-Step Instructions

Step 1: Prepare the Vegetables

Grate the Zucchini:
- Start by grating the zucchini into small strips. Place the grated zucchini in a bowl and sprinkle 1/4 teaspoon of salt over it. Let it sit for 10 minutes to draw out excess moisture.
Chop the Cabbage:
- While the zucchini is marinating, finely chop the cabbage and set it aside.

Drain the Zucchini:
- After 10 minutes, squeeze out the excess water from the zucchini using a clean kitchen towel or by pressing it in a colander. This step is essential to ensure the fritters are crispy and not soggy.

Step 2: Combine Ingredients

Mix the Vegetables:
- In a large mixing bowl, combine the drained zucchini, chopped cabbage, and green onion.
Add the Spices:
- Season the vegetable mixture with black pepper, garlic powder, chili powder, and an additional 1/4 teaspoon of salt. Mix everything well.

Incorporate the Wet Ingredients:
- Add the beaten eggs to the vegetable mixture and stir until everything is evenly coated.
Add the Binders:
- Sprinkle in the breadcrumbs and cornstarch, mixing well to ensure the mixture binds together. The cornstarch and breadcrumbs will give the fritters a firm texture and a crispy crust.
Fold in the Cheese:
- Finally, fold in the shredded mozzarella cheese, ensuring it’s evenly distributed throughout the mixture. The cheese will melt during cooking, giving the fritters a gooey, delicious center.

Step 3: Form and Fry the Fritters

Form the Fritters:
- Using your hands, shape the mixture into small patties or fritters, about the size of your palm. Ensure that each fritter is compact to hold its shape while frying.
Heat the Oil:
- In a large frying pan, heat enough oil to cover the bottom of the pan over medium heat. The oil should be hot but not smoking—around 180°C (350°F).
Fry the Fritters:
- Place the fritters gently into the hot oil and fry for about 3-4 minutes on each side, or until golden brown and crispy. Avoid overcrowding the pan; fry in batches if necessary.

Drain and Serve:
- Once the fritters are cooked, remove them from the oil and place them on a plate lined with paper towels to drain the excess oil.

Step 4: Serve

Serve Hot:
- Serve the fritters hot with your favorite dipping sauce or alongside a fresh salad. They are perfect as a standalone snack or as a side dish to any meal.

Cooking Tips

Squeeze Out Excess Moisture:
- Removing the moisture from the zucchini is crucial for achieving a crispy texture. Be sure to squeeze out as much water as possible before mixing it with the other ingredients.

Use a Non-Stick Pan:
- To prevent the fritters from sticking and to ensure an even golden crust, use a non-stick pan or a well-seasoned cast-iron skillet.
Customize the Seasoning:
- Feel free to adjust the seasoning to your taste. You can add herbs like parsley, dill, or cilantro for a fresh flavor.
Oven Option:
- If you prefer a lighter version, bake the fritters in the oven at 200°C (400°F) for 15-20 minutes, flipping them halfway through.

Cheese Substitutes:
- If you don’t have mozzarella, you can use cheddar or any other meltable cheese.

Storage

Refrigeration: Store any leftover fritters in an airtight container in the refrigerator for up to 3 days. Reheat them in a frying pan or oven to restore their crispiness.

Freezing: You can freeze the uncooked fritters. Place them on a baking sheet lined with parchment paper, freeze until solid, and then transfer them to a freezer-safe bag. When ready to cook, fry them directly from frozen, adding a couple of extra minutes to the frying time.

Nutritional Facts (Per Serving)

Calories: 150
Protein: 6g

Carbohydrates: 12g
Fat: 9g
Fiber: 2g

Sugar: 2g
Sodium: 350mg

FAQs

1. Can I use other vegetables instead of cabbage?

Yes! You can substitute cabbage with other vegetables such as spinach, kale, or even grated carrots. Just be sure to squeeze out any excess moisture if needed.

2. Can I make this recipe gluten-free?

To make these fritters gluten-free, simply swap the breadcrumbs with gluten-free breadcrumbs or ground oats. The cornstarch is naturally gluten-free.

3. How do I make the fritters crispy?

The key to crispy fritters is removing as much moisture as possible from the zucchini and using enough oil for frying. Fry the fritters over medium heat to ensure they cook through while still getting a crispy exterior.

4. Can I make the fritters in advance?

Yes, you can prepare the fritter mixture in advance and store it in the refrigerator for up to 24 hours before frying. Alternatively, fry the fritters and reheat them when you’re ready to serve.

5. What dips go well with zucchini fritters?

A garlic yogurt dip, tzatziki, or a simple marinara sauce pairs wonderfully with these fritters. You can also serve them with a side of sour cream or salsa.

Conclusion

Zucchini and cabbage fritters are a delightful combination of fresh vegetables, savory spices, and cheesy goodness, all packed into one crispy bite. These fritters are versatile and can be served as a snack, side dish, or even a light meal. With simple ingredients and easy steps, this recipe is sure to become a favorite in your kitchen. Serve it with a delicious dipping sauce, and you’ve got a dish that’s perfect for any time of the day.