Grate the veggies: Grate the potatoes after peeling them. Additionally, grate the zucchini.

To eliminate more moisture, put the grated potato and zucchini in a fresh cheesecloth or kitchen towel. Extract as much liquid as you can. This keeps the patties from crumbling and helps them get crispy.

Get the mixture ready: Place the shredded veggies in a big bowl.

Add the remaining components: Add the egg, flour, mozzarella cheese, breadcrumbs, minced garlic, parsley, salt, paprika, black pepper, and Italian seasoning.

Mix thoroughly: Mix everything until it's completely incorporated. It should be simple to form the combination. Add a bit more breadcrumbs if it seems too wet.

Form the patties: Make round, somewhat flat patties out of a tiny amount of the ingredients.

Fry till golden: Cook for three to four minutes on each side, or until the middle is thoroughly cooked and the outside is crispy and golden brown.

Drain and serve: To get rid of any extra oil, place the cooked patties to a platter covered with paper towels.

Savour hot: Serve right away while the cheese is still warm and oozy and the patties are crispy.

Ideas for Optional Serving