Shred and Salt the Vegetables:
Shred the cabbage and grate the zucchini. Place both in a large bowl, sprinkle with salt, and stir to combine. Let the mixture sit for 10 minutes to draw out excess moisture.
Drain the Liquid:
After 10 minutes, drain and squeeze out as much excess liquid as possible from the cabbage and zucchini. This helps prevent soggy fritters.
Step 2: Make the Fritter Mixture
In a separate bowl, whisk together 2 eggs.
Add the drained cabbage and zucchini to the eggs, then stir in 2-3 tablespoons of flour and 50g grated cheese.
Mix everything well until you have a batter-like consistency.
Step 3: Cook the Fritters
Heat olive oil in a large pan over medium heat.
Spoon the mixture into the pan, forming small fritters (about 2-3 tablespoons per fritter).
Sauté covered for about 10 minutes, flipping halfway through, until the fritters are golden brown and cooked through.
Step 4: Serve
Remove the fritters from the pan and place them on a paper towel to drain any excess oil.
Serve warm, garnished with fresh herbs or a side of dipping sauce.
Serving Suggestions:
Serve with sour cream, yogurt, or a dipping sauce of your choice.
Pair with a fresh salad for a light and healthy meal.
Cooking Tips:
Squeeze out excess liquid from the zucchini and cabbage to avoid soggy fritters.
Use a non-stick pan to prevent sticking and ensure even browning.
Nutritional Benefits:
Cabbage and zucchini are rich in fiber and vitamins, promoting digestive health.
Eggs provide protein, while the cheese adds calcium and a savory flavor.
Dietary Information:
Vegetarian-friendly.
Can be made gluten-free by using a gluten-free flour substitute.
