Zucchini and Potato Fritters with Mozzarella

Grate the zucchini and sprinkle with a little salt. Let sit for about 10 minutes to draw out moisture, then squeeze out the excess liquid using a clean towel or cheesecloth.

Peel and grate the potatoes and carrot, then finely chop the onion and parsley.

In a large bowl, mix the grated zucchini, potatoes, carrot, onion, and chopped parsley.

Crack in the eggs, add black pepper, and stir well to combine.

Mix in the breadcrumbs and small cubes or shreds of mozzarella cheese until the mixture holds together.

Heat olive oil in a skillet over medium heat. Scoop out portions of the mixture and shape into patties or fritters.

Cook each fritter for 3–4 minutes per side or until golden brown and crispy.

Place on a paper towel-lined plate to remove excess oil.

Serve hot with your favorite dipping sauce or a fresh salad.