Crispy Potato and Zucchini Balls

These Crispy Potato and Zucchini Balls are a delicious and versatile vegetarian snack or appetizer. Made with tender mashed potatoes, sautéed zucchini, and fresh chives, they’re coated in breadcrumbs for a golden crunch. Perfect for parties, picnics, or light meals, they can be enjoyed on their own or paired with your favorite dipping sauce.

What Are Potato and Zucchini Balls?

Potato and zucchini balls are savory croquettes made from mashed potatoes and cooked zucchini, seasoned with herbs and spices, then breaded and fried until golden. They’re similar to Italian “polpette di verdure” and are popular in Mediterranean cuisine.

Why Everyone Will Love This Recipe

• Crispy outside, soft inside for the perfect bite.
• Naturally vegetarian and easy to make.
• Simple ingredients, big flavor.
• Great as a snack, side dish, or finger food for gatherings.
• Kid-friendly and ideal for lunchboxes.

Cooking Tips

1. Drain zucchini well after cooking to avoid excess moisture in the mixture.
2. Use cold mashed potatoes for easier shaping.
3. For extra flavor, add grated Parmesan or minced garlic to the mixture.
4. Fry in batches so the oil stays hot and the coating stays crispy.
5. Serve immediately for the best texture.

Frequently Asked Questions

Can I Bake These Instead of Frying?

Yes—place on a parchment-lined baking sheet, drizzle with olive oil, and bake at 375°F (190°C) for 20–25 minutes, turning halfway.

Can I Add Cheese to the Filling?

Definitely—mozzarella, cheddar, or feta cubes make a delicious surprise center.

What Dips Go Well with These Balls?

Garlic aioli, marinara sauce, sour cream, or yogurt-based dips all work well.

Can I Make Them Gluten-Free?

Yes—use gluten-free flour and breadcrumbs for coating.

Can I Prepare Them Ahead of Time?

Yes—shape and bread the balls, then refrigerate for up to 24 hours before cooking.

How to Freeze

Freeze uncooked balls on a baking sheet until solid, then transfer to a freezer-safe bag for up to 2 months. Cook from frozen, adding a few extra minutes.

How to Store

Store leftover potato and zucchini balls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore crispiness.

How To Make Potato And Zucchini Balls

Step 1

Step 1

Cook the Zucchini:
Dice zucchini and sauté in olive oil over medium heat until soft. Drain if needed.

Cook the Zucchini:
Dice zucchini and sauté in olive oil over medium heat until soft. Drain if needed.

Cook the Potatoes:
Boil potatoes in salted water for 30 minutes until tender. Drain and let cool slightly.

Step 2

Step 2

Cook the Potatoes:
Boil potatoes in salted water for 30 minutes until tender. Drain and let cool slightly.

Make the Mixture:
Mash potatoes in a large bowl. Add cooked zucchini, chives, salt, and pepper. Mix well.

Step 3

Step 3

Make the Mixture:
Mash potatoes in a large bowl. Add cooked zucchini, chives, salt, and pepper. Mix well.

Shape and Coat:
Scoop mixture with a spoon, shape into balls, and coat in flour, beaten eggs, and breadcrumbs.

Step 4

Step 4

Shape and Coat:
Scoop mixture with a spoon, shape into balls, and coat in flour, beaten eggs, and breadcrumbs.

Fry:
Heat oil in a pan and fry until golden brown on all sides.

Serve:
Drain on paper towels and serve hot with your favorite dip.