Polpette di Zucchine (Fried Italian zucchini and mozzarella balls)

Based on 6 ratings

Johanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

“These zucchini balls are perfect as an appetizer or as sides to a salad. You can also prepare them ahead and bring them to work for lunch.”

Difficulty

Medium 👍
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Pieces:-20+
zucchinis
200 g mozzarella cheese
1 clove garlic
5 sprigs marjoram
50 ml water
40 g grated Parmesan cheese
250 g breadcrumbs
egg
¼ tsp Piment d'Espelette
olive oil
salt
pepper
peanut oil
lemon (for serving)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • frying pan
  • rubber spatula
  • bowl
  • fork
  • pot
  • slotted spoon
  • paper towels

Nutrition per serving

Cal
89
Protein
5 g
Fat
17 g
Carb
51 g
  • Step 1/3

    Dice zucchini and mince garlic. Cube mozzarella. Remove leaves from marjoram sprigs and set aside. Heat olive oil in a frying pan, add zucchini and garlic, and sauté. Once lightly browned, add water and let cook until soft.
    • zucchinis
    • 1 clove garlic
    • 200 g mozzarella cheese
    • 5 sprigs marjoram
    • 50 ml water
    • olive oil
    • cutting board
    • knife
    • frying pan
    • rubber spatula

    Dice zucchini and mince garlic. Cube mozzarella. Remove leaves from marjoram sprigs and set aside. Heat olive oil in a frying pan, add zucchini and garlic, and sauté. Once lightly browned, add water and let cook until soft.

  • Step 2/3

    Transfer zucchini mixture to a bowl and crush with a fork. Add marjoram, mozzarella, Parmesan, half the breadcrumbs, egg, Piment d'Espelette, salt, and pepper. Mix to combine. Using your hands, shape the mixture into small balls. Roll them in remaining breadcrumbs.
    • 40 g grated Parmesan cheese
    • breadcrumb
    • egg
    • ¼ tsp Piment d'Espelette
    • salt
    • pepper
    • bowl
    • fork

    Transfer zucchini mixture to a bowl and crush with a fork. Add marjoram, mozzarella, Parmesan, half the breadcrumbs, egg, Piment d'Espelette, salt, and pepper. Mix to combine. Using your hands, shape the mixture into small balls. Roll them in remaining breadcrumbs.

  • Step 3/3

    Heat peanut oil to 190°C/375°F in a tall pot and fry zucchini balls until golden brown, approx. 3 min. Drain on a paper towel-lined plate. Serve with lemon wedges and enjoy!
    • peanut oil
    • lemon (for serving)
    • pot
    • slotted spoon
    • paper towels

    Heat peanut oil to 190°C/375°F in a tall pot and fry zucchini balls until golden brown, approx. 3 min. Drain on a paper towel-lined plate. Serve with lemon wedges and enjoy!