Need something quick and hearty that will not sit like a brick? These veggie fritters are exactly that. Zucchini and young cabbage keep them juicy, a tomato brings freshness, and a simple spice mix makes the flavor pop. They cook fast, play nicely with lunch or dinner, and taste great hot, warm, or even after they have cooled off.
What you need
- Zucchini — 500 g
- Young cabbage — 300 g
- Tomato — 1
- Egg — 1
- Sour cream — 2 tbsp
- Flour — 7–8 tbsp
- Baking powder — 1 tsp
- Garlic powder — 1 tsp
- Paprika — 1 tsp
- Italian herb blend — 1 tsp
- Salt and black pepper — to taste
- Fresh herbs (cilantro, parsley) — to taste
- Vegetable oil — for frying
How to make them
Start with the veg. Coarsely grate the zucchini and skip the peeler — the skin adds texture and helps everything hold together. Grate the young cabbage the same way. Dice the tomato into small cubes, then gently press out a bit of the extra juice. Do not squeeze the zucchini; you want that moisture.
In a large bowl, combine the grated zucchini, grated cabbage, and diced tomato. Add the egg, sour cream, salt, pepper, garlic powder, paprika, Italian herbs, and a handful of chopped cilantro or parsley (or both).
Sprinkle in the flour and baking powder. Stir until you have a thick batter that still feels light — it should hold a spoon shape but not look dry or heavy.
Warm a skillet with a thin slick of vegetable oil over medium heat. Spoon the batter into the pan, shaping fritters that are not too thick so they cook through without burning. Fry until golden and crisp on the outside, then flip and repeat on the second side.
Serve
Serve hot with a dollop of sour cream, or skip it and snack straight from the pan. They hold up well warm and even after they have cooled, which makes them an easy win for both lunch and dinner.