Are you looking for a delectable and wholesome appetizer that’s bursting with flavor and nutrition?
Look no further than Crispy Vegetable Balls made with the delightful combination of zucchini, carrots, and potato. These crispy vegetable balls are not only visually appealing but also a great way to sneak in some extra veggies into your diet.
Whether you’re planning a party, a family gathering, or simply craving a snack, these crispy vegetable balls are sure to please your taste buds and impress your guests.
The Crispy Vegetable Ball Trio: Zucchini, Carrots, and Potato
Before we dive into the recipe, let’s take a moment to appreciate the star ingredients of this dish:
- Zucchini: Zucchini brings a mild and slightly sweet flavor to the vegetable balls. Its tender texture also adds moisture to the mixture, ensuring that the balls remain juicy on the inside.
- Carrots: Carrots contribute a vibrant orange color and a natural sweetness to the dish. They’re rich in vitamins and antioxidants, making these vegetable balls not only tasty but also nutritious.
- Potato: Potato serves as the binding agent that holds the mixture together. Its starchiness helps create the perfect consistency for forming the balls while adding a comforting, hearty element.
I also added cornstarch and egg to help hold everything together while still keeping the vegetable balls extra crispy!
If you are allergic to eggs, you can skip or swap with cheese to help hold everything together.
Crispy vegetable balls made with zucchini, carrots, and potato are a delightful treat that showcases the harmonious blend of flavors and textures from these three essential vegetables. Not only are they a scrumptious appetizer, but they also provide a nutritious way to incorporate more vegetables into your diet.
Whether you’re a vegetable enthusiast or looking for ways to make veggies more appealing to picky eaters, these crispy vegetable balls are a winner. So, roll up your sleeves, get creative in the kitchen, and enjoy the deliciousness these vegetable balls bring to your table!
Optional but HIGHLY recommended, I enjoy these crispy vegetable balls with a savory and refreshing garlic sauce.
The sauce takes less than 5 minutes to make; you can prepare it while waiting for the vegetables to draw out all the water. You will need Greek yogurt, lemon, chives, salt and pepper, and a little olive oil to make the sauce.
The olive oil is optional but will help thin out the yogurt, making it a creamier consistency. Mix all the ingredients together, and the sauce is ready!
DO YOU WANT MORE EASY VEGETARIAN RECIPES? Here are some of my go-to recipes that you will LOVE!
- 20 Minute Creamy Miso Mushroom Pasta
- Soy Sauce Pan-fried Noodles (15 Minutes!
- Honey Soy Glazed Carrots (10 Minutes
- Vegetarian Spring Rolls (CRISPY!
Ingredients
- 2-3 medium-sized zucchini, grated
- 2 medium-sized carrot, grated
- 2 medium-sized potato, peeled and grated
- 1 tablespoon garlic powder
- 1 cup Cornstarch
- 2 Eggs
- Salt and pepper to season
OPTIONAL GARLIC SAUCE
- ¼ cup chives, chopped
- 3 garlic, minced
- 1 cup greek yogurt
- 1 tablespoon lemon juice
- 0.5 tablespoon lemon zest
- ½ tablespoon olive oil
- Salt and pepper to season
OPTIONAL SALT AND PEPPER SEASONING:
- ¾ tsp of salt
- ½ tsp of garlic powder
- 1 tsp of white pepper
- ½ tsp of ground Sichuan peppercorn
- 1 tsp of mushroom powder
- ¼ tsp of ground chili
- In a bowl, grate carrot, zucchini, and potato. Let it rest for 5 minutes, then squeeze out all the excess water. This will ensure the vegetables are extra crispy!
- Combine all the grated vegetables and season with salt and pepper, garlic powder, egg, and cornstarch. Mix well and form into 2-tablespoon balls.
- Heat oil in a deep frying pan over medium heat. Carefully place the vegetable balls into the hot oil and fry until they turn golden brown and crispy. It takes around 8-9 minutes. Make sure to fry them in batches to avoid overcrowding the pan.
- Once the vegetable balls are cooked to perfection, remove them from the oil using a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil.
- Serve the crispy vegetable balls hot with your favorite dipping sauce, or sprinkle with my salt and pepper seasoning.
Crispy Vegetable Balls (SUPER EASY!)
Materials
- 2-3 medium-sized zucchini grated
- 2 medium-sized carrot grated
- 2 medium-sized potato peeled and grated
- 1 tablespoon garlic powder
- 1 cup Corn Starch
- 2 Eggs
- Salt and pepper to season
OPTIONAL GARLIC SAUCE
- ¼ cup chives chopped
- 3 garlic minced
- 1 cup greek yogurt
- 1 tablespoon lemon juice
- 0.5 tablespoon lemon zest
- ½ tablespoon olive oil
- Salt and pepper to season
OPTIONAL SALT AND PEPPER SEASONING:
- ¾ tsp of salt
- ½ tsp of garlic powder
- 1 tsp of white pepper
- ½ tsp of ground Sichuan peppercorn
- 1 tsp of mushroom powder
- ¼ tsp of ground chili
Instructions
- In a bowl, grate carrot, zucchini, and potato. Let it rest for 5 minutes, then squeeze out all the excess water. This will ensure the vegetables are extra crispy!
- Combine all the grated vegetables and season with salt and pepper, garlic powder, egg, and cornstarch. Mix well and form into 2-tablespoon balls.
- Heat oil in a deep frying pan over medium heat. Carefully place the vegetable balls into the hot oil and fry until they turn golden brown and crispy. It takes around 8-9 minutes. Make sure to fry them in batches to avoid overcrowding the pan.
- Once the vegetable balls are cooked to perfection, remove them from the oil using a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil.
- Serve the crispy vegetable balls hot with your favorite dipping sauce, or sprinkle with my salt and pepper seasoning.
