Polpette di Zucchine (Fried Italian zucchini and mozzarella balls)
"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 👍Ingredients
Utensils
cutting board, knife, frying pan, rubber spatula, bowl, fork, pot, slotted spoon, paper towels
How-To Videos
How to bread and fry
Nutrition per serving
Step 1/3
- ¼ zucchini
- ⅛ 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
- 4 g grated Parmesan cheese
- breadcrumb
- ⅛ egg
- ⅛ 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
- 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!
