RECIPES SIDE DISHES VEGETARIAN BALLS

Zucchini and Parmesan Balls

Zucchini and Parmesan Balls

Summary

Servings 6
Time Needed Prep
Cook
Ingredients 8
Difficulty Easy

Rating (click to rate)

3.3 based on 17 ratings.

Ingredients

  • 2 Zucchini grated
  • 125 g Pickled Onion Cheese or any strong crumbly cheese
  • 20 g Parmesan Cheese finely grated
  • 50 g Parmesan Cheese for coating
  • 1/2 cup Flour
  • 1 Egg
  • 3/4 cup Breadcrumbs
  • 1 cup Oil for frying

Nutrition Information

Qty per
78g serve
Qty per
100g
Energy 434cal 554cal
Protein 2.21g 2.82g
Fat (total) 38g 48g
 - saturated 5.7g 7.3g
Carbohydrate 4.26g 5.44g
 - sugars 0.42g 0.54g
Dietary Fibre 0.5g 0.64g
Sodium 39mg 50mg

Nutritional information does not include the following ingredients: Pickled Onion Cheese, Parmesan Cheese , Parmesan Cheese

Please Note - Nutritional information is provided as a guide only and may not be accurate.

I love cheese, I love balls, heck I even love zucchini (when it’s smothered in cheese) and these Zucchini and Parmesan Balls has all of that in one!

I had to come up with this recipe and give them a try!

These Zucchini and Parmesan Balls are heavenly! Healthy-ish comfort food!

Zucchini and Parmesan Balls

Method

  1. Mix grated zucchinis, pickled onion cheese, flour, egg and parmesan cheese together until just combined. They will be quiet moist this is ok, it's perfect for the crumbs and keeps them nice and moist while cooking.

  2. Place breadcrumbs and extra parmesan cheese in a bowl.

  3. Spoon a small tablespoon of mix and drop into crumb mix, toss and coat well. Set aside on baking paper.

  4. Heat oil in small wok and cook in batches over a high heat.

  5. They will only take about a minute each side to cook and be golden brown.

  6. Drain on paper towel. If you have a deep fryer you can always use this on 190º.

Recipe Hints and Tips:

  • Zucchini and Parmesan Balls are suitable for freezing for up to 6 months. Keep refrigerated for up to 3 days in an airtight container.
  • You can add 2 rashes of diced bacon and lightly cook then add to mix.
About Author

Lydia Williams

Lydia is our gorgeous food editor and a ray of sunshine in the Stay at Home Mum kitchen. In between cooking and and trialing all our recipes you can f...Read Moreind her photographing her work for Stay at Home Mum. She has 2 gorgeous children and a spunk of a husband who understands her passion for food. Read Less

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