When I first discovered these golden-crispy zucchini balls, I knew I’d found something special. Combining the natural sweetness of zucchini with savory cheese and herbs, these vegetarian “meatballs” have become my go-to recipe for both family dinners and entertaining. Not only are they healthier than traditional meatballs, but they’re also incredibly versatile and perfect for meal prep.
Prep & Cooking Time
- Prep Time: 45 minutes
- Cooking Time: 35 minutes
- Total Time: 1 hour 20 minutes
- Servings: 4-6 (makes approximately 24 balls)
Ingredients
For the Zucchini Balls
- 1 large zucchini (about 2 cups/240g grated)
- 2 medium potatoes (about 1½ cups/300g grated)
- 1 medium carrot (about ½ cup/50g grated)
- 3.5 oz (100g) semi-hard cheese, grated
- 2 spring onions, finely chopped
- 2 large eggs
- 1 clove garlic, minced
- 2 tablespoons (30g) semolina
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- Vegetable oil for frying
For the Smoky Garlic Sauce
- 2 tablespoons (30g) sour cream
- 2 tablespoons (30g) mayonnaise
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
Instructions
- Prepare the Zucchini Base
- Grate the zucchini using the large holes of a box grater
- Place in a colander, add ½ teaspoon salt, and let drain for 15 minutes
- After draining, squeeze out excess moisture using a clean kitchen towel
- Prepare Other Vegetables
- Peel and grate the potatoes, immediately squeezing out excess moisture
- Grate the carrot
- Finely chop the spring onions
- Mince the garlic
- Create the Mixture
- In a large bowl, combine the drained zucchini, potatoes, and carrot
- Add grated cheese, chopped spring onions, and minced garlic
- Crack in the eggs
- Season with remaining salt and black pepper
- Add semolina and mix thoroughly until well combined
- Rest the Mixture
- Cover the bowl with plastic wrap
- Let rest for 20 minutes at room temperature to allow the semolina to absorb excess moisture
- Form and Cook the Balls
- Heat ½ inch of vegetable oil in a large skillet over medium heat (350°F/175°C)
- Form mixture into golf ball-sized portions (about 2 tablespoons each)
- Fry in batches for 4 minutes per side until golden brown
- Transfer to a paper towel-lined baking sheet
- Finish in Oven
- Preheat oven to 350°F (180°C)
- Transfer fried balls to a baking sheet
- Bake for 20 minutes until heated through and extra crispy
- Prepare the Sauce
- In a small bowl, whisk together sour cream and mayonnaise
- Add smoked paprika and garlic powder
- Mix until well combined and smooth
Expert Tips
- Thoroughly draining the vegetables is crucial for achieving crispy results
- Don’t skip the resting time – it helps bind the mixture
- Test oil temperature by dropping a small amount of mixture – it should sizzle immediately
- Keep formed balls cold until ready to fry for best shape retention
Nutrition Information (per serving, based on 6 servings)
- Calories: 285
- Total Fat: 18g
- Saturated Fat: 6g
- Cholesterol: 85mg
- Sodium: 580mg
- Total Carbohydrates: 24g
- Dietary Fiber: 3g
- Protein: 9g
- Vitamin A: 45% DV
- Vitamin C: 25% DV
- Calcium: 15% DV
- Iron: 8% DV
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (180°C) oven for 10 minutes to restore crispiness.
