If using zucchini, squeeze out excess moisture with a paper towel.
In a large bowl, combine all vegetables, cheese, eggs, flour, garlic, green onions, salt, and pepper. Mix well until a sticky batter forms.
Heat oil:
In a large skillet, heat 2–3 tablespoons of oil over medium heat.
Form fritters:
Scoop 2–3 tablespoons of the mixture per fritter. Flatten slightly and place in the hot skillet.
Cook:
Fry for 3–4 minutes per side, until golden brown and crispy. Avoid overcrowding the pan.
Drain and serve:
Place on a paper towel to remove excess oil. Serve warm with sour cream, yogurt, or your favorite dipping sauce.
💡 Tips:
Add a pinch of chili flakes for a little heat.
You can bake these at 400°F (200°C) for 15–20 minutes for a healthier version—flip halfway through.
Swap veggies according to season or preference—sweet potatoes and spinach work beautifully too.
If you want, I can also give a super cheesy version that melts inside like mini cheese bombs — perfect for kids and cheese lovers. Do you want me to do that?
