Try my fried zucchini balls recipe served with yoghurt dip if you want a delicious appetizer before the main course or if you are ovo-vegetarian it is an idea for dinner. These vegetable balls can be made in different ways and with different ingredients, I tried to use these zucchini in other recipes than ratatouille or made breaded zucchini.

As you know zucchini, or courgette, is a kind of summer squash and unlike cucumber, with which it resembles, it is served cooked, which means it can be steamed, boiled, grilled, stuffed or baked. In this recipe, after I grate them on the large grater and in combination with some ingredients, I will fry them in oil in the form of balls, you will see that they will be delicious.

These Are the Ingredients

Let me first show you the ingredients used in this recipe. I mention that from these quantities I obtained 14 zucchini balls, so about three servings, if you have more guests, multiply the quantities.

I used three pieces of young zucchini in total about 550 g, half (only the white part) of leeks and half of sweet red peppers. For a more cheesy consistency, I will add 100 g of grated cheddar cheese and for extra colour and taste 2 tablespoons of freshly chopped parsley.

Zucchini Balls Recipe-Zucchini, Breadcrumbs, Grated Cheddar, Eggs, Half Kapia Pepper, Leek and Parsley

To bind everything and be able to form balls, I will add two eggs and 70 g of breadcrumbs that will absorb the moisture of the vegetables.

How to Make the Zucchini Balls Recipe?

We have to start with vegetables because they require a longer preparation time.

Preparing the Zucchini

To be about the same size I will grate the vegetables on the large grater because I want to remove them from the amount of water they contain. I start with zucchini first, which I just washed well and didn’t peel because they are very young and fresh.

Zucchini Balls Recipe-Grated Zucchini in the Bowl

Continue with the leeks and peppers, which you also grate over the zucchini. I add two teaspoons of sea salt, mix them, and sit for a few minutes while the salt takes the water out of the vegetables.

Zucchini Balls Recipe-Grated Zucchini and Kapia Pepper in the Bowl

After that, all we have to do is squeeze the water from them well with our hands, keeping them as dry as possible and they will be easier to shape.

Zucchini Balls Recipe-Squeezed Grated Zucchini and Kapia Pepper on the Plate

Put the squeezed vegetables in a bowl and add over the rest of the ingredients, ie eggs, grated cheddar cheese and breadcrumbs.

Zucchini Balls Recipe-Eggs, Breadcrumbs and Grated Cheddar Over the Grated Zucchini and Kapia Pepper in the Bowl

Seasoning

We are going to season everything according to everyone’s tastes and ideas, but in my zucchini balls recipe, I added half a teaspoon of freshly ground pepper, half a teaspoon of soup spice mix, a quarter teaspoon of garlic powder and a quarter teaspoon of chilli flakes.

Zucchini Balls Recipe-Seasoning the Eggs, Breadcrumbs, Grated Cheddar, Grated Zucchini and Kapia Pepper in the Bowl

I mixed everything well by hand until I got a homogeneous paste and was ready to shape. It is advisable to let this mixture sit for about five minutes in the cold so that the breadcrumbs have time to absorb moisture and become thicker.

If you feel that this paste is still quite soft and difficult to form, you can add more breadcrumbs, this can happen if the vegetables have not been squeezed well.

Zucchini Balls Recipe-Mixed Ingredients in the Bowl

I formed balls the size of golf balls by hand, which I then flattened a little to fry on a larger surface. Try to make them the same size to fry in the same way, you can use a spoon or an ice cream scoop from these.

Zucchini Balls Recipe-Unfried Zucchini Balls on the Chopping Board

Frying the Balls

To make the fried zucchini balls I took a non-stick pan in which I heated half a cup of sunflower oil at medium temperature. When the oil got hot I fried the zucchini balls, not too many at once so as not to cool the oil too much.

Zucchini Balls Recipe-Unfried Zucchini Balls on the Chopping Board

I fried them 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.

Zucchini Balls Recipe-Frying Zucchini Balls on the Other Side in the Pan

After they were fried, I took them out in a bowl lined with a paper towel and let them cool a little and drain the excess oil and I continued to fry the rest of the zucchini balls.

Zucchini Balls Recipe-Fried Zucchini Balls in the Bowl Ready to Serve

This was my fried zucchini balls recipe, I assure you that they came out tasty and I invite you to enjoy them together.

Serving the Zucchini Balls

My recommendation is that these fried zucchini balls be served warm, as an appetizer, along with a yoghurt dip and whose recipe I’m telling you now. I made it from 100 ml of Greek yoghurt in which I added two teaspoons of sweet chilli sauce, a quarter teaspoon of sea salt, a quarter teaspoon of freshly ground pepper, a teaspoon of lemon juice and a teaspoon of extra virgin olive oil.

So delicious!!!

Zucchini Balls Recipe-Served on Plate With Yoghurt Dip

If you like my zucchini balls recipe, in our food blog you will find a lot of great appetizer recipe ideas and I recommend you try them, like:

Or you can find other delicious vegetable recipes such as:

Zucchini Balls Recipe-Served on Plate With Yoghurt Dip

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Zucchini Balls Recipe-Served on Plate With Yoghurt Dip
Zucchini Balls Recipe-Served on Plate With Yoghurt Dip

Zucchini Balls Recipe

Course: Appetizer, Main Course
Cuisine: International
Diet: Kosher, Low Fat, Vegetarian
Keyword: fried zucchini balls, fried zucchini balls recipe, zucchini balls, zucchini balls recipe
Prep Time: 15 minutes
Cook Time: 20 minutes
Resting time: 10 minutes
Total Time: 45 minutes
Servings: 3 portions
Calories: 635kcal
Author: Timea
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.
Print Recipe

Equipment

  • grater
  • bowl
  • Non-stick pan

Ingredients

  • 550 g zucchini grated, squeezed
  • 2 pieces eggs free range
  • 1/2 piece leek grated
  • 1/2 piece sweet red pepper grated, squeezed
  • 100 g cheddar cheese grated
  • 70 g breadcrumbs
  • 2 tbsp parsley chopped
  • 2 tsp sea salt kosher
  • 1/2 tsp ground pepper freshly ground
  • 1/2 tsp vegetable mix for soups
  • 1/2 tsp garlic powder dry
  • 1/4 tsp chilli flakes dried
  • 1/2 cup sunflower oil or other vegetable oil

From Dip

  • 100 ml Greek yoghurt full fat
  • 1 tsp sweet chilli sauce
  • 1/4 tsp sea salt kosher
  • 1/4 tsp ground pepper freshly ground
  • 1 tsp lemon juice freshly squeezed
  • 1 tsp 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

Calories: 635kcal | Carbohydrates: 29g | Protein: 18g | Fat: 51g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 2175mg | Potassium: 708mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1892IU | Vitamin C: 64mg | Calcium: 368mg | Iron: 3mg