10 minutes Veggie Mozzarella Bites Recipe
These Veggie Mozzarella Bites are a quick and tasty dish made with grated zucchini, red bell pepper, onion, mozzarella, and fresh herbs, all mixed into a simple batter and pan-fried until golden. Perfect as a snack, appetizer, or side dish, they’re crispy on the outside, soft on the inside, and delicious served warm with your favorite dipping sauce.
Ingredients
- 2 large eggs
- ¼ cup milk
- 2 tablespoons olive oil
- ½ cup all-purpose flour
- 1 medium zucchini about 1 cup, grated
- 2 tablespoons red bell pepper finely diced
- 2 tablespoons fresh parsley finely chopped
- 1 small red onion finely diced
- 1 cup shredded mozzarella cheese
- 1 teaspoon salt or to taste
- ½ teaspoon paprika
- Pinch of black pepper
- 8 tablespoons vegetable oil for frying
Instructions
- Grate the zucchini using the large holes of a box grater.
- Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is essential to avoid soggy fritters.
- Dice the red bell pepper and red onion finely.
- Finely chop the fresh parsley.
- In a large bowl, whisk together the eggs, milk, and olive oil until well combined.
- Add the flour and whisk until the mixture is smooth and thick.
- Fold in the zucchini, bell pepper, onion, parsley, and mozzarella cheese.
- Season with salt, black pepper, and paprika.
- Mix well with a spatula until all the vegetables are evenly coated in the batter.
- Heat about 2–3 tablespoons of vegetable oil in a non-stick skillet over medium-high heat.
- Scoop about 2 tablespoons of batter per fritter (an ice cream scoop or two spoons work well).
- Drop the batter into the hot oil and flatten slightly with the back of the spoon for even cooking.
- Fry for 2–3 minutes on each side, or until golden brown and crispy.
- Transfer to a plate lined with paper towels to drain excess oil.