The potato and zucchini balls are delightful bites, soft inside and crispy outside: easy, quick, perfect for serving as a main course, appetizer, or with an aperitif. For cooking the potato and zucchini balls, I chose the air fryer, but you can also bake them in the oven or fry them.
Don’t miss out
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Oven, Electric oven, Air fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz potatoes
- 3.5 oz zucchini
- 3 tbsp breadcrumbs
- 0.28 cup grated Parmesan cheese
- 1 egg
- 1 clove garlic
- as needed breadcrumbs (for breading)
- 1 tbsp extra virgin olive oil
- as needed salt
Tools
- 1 High-sided casserole
- 1 Frying pan
- 1 Potato masher
- 1 Bowl
- 1 Oil sprayer
- 1 Air fryer
- 1 Air fryer parchment paper
Steps
Peel the potatoes, cut them into cubes and boil them in water: it will take about 20 minutes. Wash the zucchini, remove the ends, and cut it into pieces. Cook it in a pan with the oil and garlic clove for about ten minutes, stirring frequently. When both the potatoes and zucchini are ready, mash them using a potato masher. Transfer them to a bowl, add the egg, Parmesan cheese, breadcrumbs, season with salt, and mix the ingredients. Cover and let rest in the refrigerator for 30 minutes. After the resting time, take the mixture and form balls. Roll them in breadcrumbs, spray them with a little oil, and cook them in an air fryer or oven at 356 °F (180 °C) for 18/20 minutes or until they are nicely golden, turning them halfway through cooking.
Notes
Recipe source: “A sentiment” by Davide Nanni.
