What begins as extra zucchini and a forgotten wedge of cabbage turns into something unexpectedly addictive. Grated, squeezed dry, and folded together with onion, garlic, parsley, eggs, and a dusting of Parmesan, the vegetables transform into a batter that crackles in hot olive oil. Breadcrumbs and flour give each patty structure; paprika and cumin add warmth that sneaks up after the first bite.
As they fry, the edges turn deeply golden while the centers stay tender and fragrant. Set them on paper towels, hear the faint hiss as they cool, and serve them immediately with cold sour cream, thick Greek yogurt, or sharp tzatziki. They slide effortlessly beside a simple salad, roasted vegetables, or grilled chicken, but they’re just as powerful eaten alone over the sink, still too hot, fingers burning and heart quietly, unexpectedly full.
