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Prepare the Vegetables:
Grate the zucchini and carrot. Shred the cabbage finely.
Place the grated zucchini, carrot, and shredded cabbage in a large bowl.
Sprinkle with 1/4 tsp of salt and let them marinate for 10 minutes to release excess moisture.
After 10 minutes, squeeze out the excess liquid from the vegetables.
Mix the Ingredients:
In a large mixing bowl, combine the marinated vegetables with the chopped green onion.
Add black pepper, garlic powder, chili powder, and 1/4 tsp of salt. Mix well.
Beat the eggs and add them to the mixture.
Stir in 4 tbsp of breadcrumbs, 2 tbsp of cornstarch, and the grated mozzarella cheese.
Add 1 tbsp of cooking oil and mix until everything is well combined.
Form the Fritters:
Take a small portion of the mixture and shape it into a patty.
Coat each patty with additional breadcrumbs for extra crispiness.
Fry the Fritters:
Heat 2 tbsp of cooking oil in a large frying pan over medium heat.
Fry the fritters in batches, cooking for about 3-4 minutes on each side, or until golden brown and crispy.
Remove the fritters from the pan and place them on a plate lined with paper towels to drain excess oil.
Serving Suggestions:
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