Ingredients
2 cups finely shredded cabbage
1 medium carrot, grated
1 cup grated mozzarella or cheddar cheese
2 large eggs
3 green onions, finely chopped
2 cloves garlic, minced
½ cup all-purpose flour
2 tablespoons cornstarch
½ teaspoon baking powder
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon black pepper
¾ teaspoon salt, or to taste
2–3 tablespoons chopped parsley
Vegetable or olive oil, for frying
Instructions
1. Prepare the vegetables.
Place the shredded cabbage and grated carrot in a large bowl. Sprinkle with a small pinch of salt and leave for about 5 minutes. Squeeze out any excess moisture—this helps the fritters become beautifully crisp.
2. Make the mixture.
Add the grated cheese, green onions, garlic, parsley, and eggs. Mix thoroughly.
Add the flour, cornstarch, baking powder, paprika, garlic powder, salt, and black pepper. Stir until everything is evenly combined. The mixture should be moist but firm enough to hold together when shaped.
3. Shape the fritters.
Take about 2 tablespoons of the mixture at a time and shape into small oval patties. Gently press them so they’re about ½ inch thick.
4. Fry until golden.
Heat a thin layer of oil in a large skillet over medium heat. Add the fritters without overcrowding the pan.
Cook for about 3–4 minutes per side, or until deeply golden brown and crispy. Reduce the heat slightly if they’re browning too quickly.
5. Serve.
Transfer to a paper-towel-lined plate and let them rest for 1–2 minutes. Serve warm while the cheese is still soft inside.
Easy Creamy Garlic Dip
Mix ½ cup Greek yogurt or sour cream, 1 minced garlic clove, 1 tablespoon lemon juice, salt, pepper, and a little chopped parsley.
Tip: For extra-crispy fritters, squeeze as much liquid as possible from the cabbage and carrot before mixing.