Polpette di Zucchine (Fried Italian zucchini and mozzarella balls)

Polpette di Zucchine (Fried Italian zucchini and mozzarella balls)

Based on 11 ratings
Hanna Reder

Hanna 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

Servings2
¼
zucchini
20 g
mozzarella cheese
clove
garlic
½ sprigs
marjoram
5 ml
water
4 g
grated Parmesan cheese
25 g
breadcrumbs
egg
tsp
Piment d'Espelette
olive oil
salt
pepper
peanut oil
lemon (for serving)
MetricImperial

Utensils

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

How-To Videos

how-to-bread-and-fry

How to bread and fry

Nutrition per serving

Cal89
Protein5 g
Fat17 g
Carb51 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.
    • ¼ zucchini
    • clove garlic
    • 20 g mozzarella cheese
    • ½ sprigs marjoram
    • 5 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.
    • 4 g grated Parmesan cheese
    • breadcrumb
    • egg
    • 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!

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