Zucchini Balls Recipe
Servings: 3 portions
Calories: 636kcal
Try my easy fried zucchini balls recipe with cheddar and leek and served with yoghurt dip if you want a delicious appetizer before the main course.
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Equipment
- 1 grater
- 1 bowl
- 1 Frying Pan
Ingredients
- 550 g zucchini grated, squeezed
- 2 pieces eggs free range
- ½ piece leek grated
- ½ piece sweet red pepper grated, squeezed
- 100 g cheddar cheese grated
- 70 g breadcrumbs
- 2 tablespoon parsley chopped
- 2 teaspoon sea salt kosher
- ½ teaspoon ground pepper freshly ground
- ½ teaspoon vegetable mix for soups
- ½ teaspoon garlic powder dry
- ¼ teaspoon chilli flakes dried
- ½ cup sunflower oil or other vegetable oil
From Dip
- 100 ml Greek yoghurt full fat
- 1 teaspoon sweet chilli sauce
- ¼ teaspoon sea salt kosher
- ¼ teaspoon ground pepper freshly ground
- 1 teaspoon lemon juice freshly squeezed
- 1 teaspoon olive oil extra virgin
Instructions
- Grate the zucchini, leek and red pepper on the large grater, season with sea salt and let it sit for a few minutes. Squeeze the water from the vegetable with your hands, keeping them as dry as possible.
- Add over the rest of the ingredients, ie eggs, grated cheddar cheese and breadcrumbs.
- Season with ground pepper, vegetable mix from soups, garlic powder and chilli flakes.
- Mix everything well by hand until you got a homogeneous paste and let this mixture sit for about five minutes in the cold.
- Form balls the size of golf balls by hand, which then flattened a little to fry on a larger surface.
- Fry the zucchini balls in sunflower oil for two or three minutes until they got a copper colour and then I turned them on the other side for another 2-3 minutes.
- Take them out in a bowl lined with a paper towel and let them cool a little and drain the excess oil.
- In a mini bowl mix Greek yoghurt with sweet chilli sauce, sea salt, freshly ground pepper, lemon juice and extra virgin olive oil.
- My recommendation is to serve these fried zucchini balls warm, as an appetizer, along with a yoghurt or another dip.
Notes
It is advisable to squeeze the grated vegetables as well as possible so that as little liquid remains in them.
Instead of cheddar cheese, you can use any type of matured cheese.
Nutrition
Serving: 1grams | Calories: 636kcal | Carbohydrates: 30g | Protein: 17g | Fat: 51g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 34g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 2186mg | Potassium: 701mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1892IU | Vitamin C: 64mg | Calcium: 363mg | Iron: 3mg
