Zucchini potato balls

Zucchini potato balls
4.58 from 21 ratings
Polpette di zucchine e patate
Appetizer – Antipasti
RECIPE BY Jessica | Chef & Author
The small zucchini and potato balls are not only a feast for the senses, but also a clever way to integrate more vegetables into your diet. The freshness of the zucchini combines harmoniously with the soft texture of the potato, while tangy Parmesan cheese and fresh chives add an irresistible touch. Last but not least, they are then coated in delicious breadcrumbs and deep-fried until golden brown. Crispy on the outside and juicy on the inside – simply incredibly tasty!
Amount
4
servings
Ingredients list
Difficulty: easy
Cost: low
Calories: 249kcal
Prep: 20 minutes
Cook: 40 minutes
Resting time: 30 minutes
Total: 1 hour
lactose free
sugar free
vegetarian
Difficulty: easy
Cost: low
Calories: 249kcal
Prep: 20 minutes
Cook: 40 minutes
Resting time: 30 minutes
Total: 1 hour
lactose free
sugar free
vegetarian
Directions
  • Wash the zucchinis and remove the ends. Grate finely with a kitchen grater. Place in a large sieve and season lightly with salt. Place a bowl underneath to catch the liquid. Now place a plate on top of the grated zucchinis, weigh down with a weight and leave to rest. This will remove any excess water.
    200 g zucchini
  • In the meantime, fill a large pan with plenty of cold water and add the potatoes. Then bring to the boil over a high heat and simmer for approx. 30-40 minutes, depending on the size of the potatoes. To check whether the potatoes are soft enough, simply pierce them with a knife. If the knife slides easily to the center of the potatoes, they are ready.
    300 g potatoes
  • Now peel the cooked hot potatoes and press them into a large bowl using a potato ricer. Use a wooden spoon to squeeze out the remaining water from the zucchinis and add the drained zucchinis to the potatoes.
  • Now add the grated parmesan and finely chopped chives to the mixture, season with salt and pepper and mix everything thoroughly until you have a compact mixture that is easy to shape.
    10 g parmesan cheese, 10 g chives
  • Now use your hands to form small balls of about 20g / ¾oz each from the mixture and place on a plate. Place the balls in the fridge for 30 minutes to harden.
  • Then break the eggs into a bowl and whisk thoroughly. Place the breadcrumbs and flour in two other bowls. Dip the balls first in the flour, then in the beaten eggs and finally coat all over with breadcrumbs.
    50 g breadcrumbs, 100 g pastry flour, 2 eggs
  • Now heat enough sunflower oil in a cooking pot and fry the balls for approx. 3-4 minutes at a time until golden brown. Fish out the finished balls with a slotted spoon and drain briefly on a plate lined with kitchen paper.
  • Serve the delicious zucchini potato balls hot!
    Buon appetito!
Calories: 249kcal (12%)Carbohydrates: 43g (14%)Protein: 10g (20%)Fat: 4g (6%)Saturated fatty acids: 1g (5%)Polyunsaturated fatty acids: 1gMonounsaturated fatty acids: 1gTrans fatty acids: 0.01gCholesterol: 84mg (28%)

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