Golden Crispy Veggie Balls (Fried or Baked)

These Crispy Veggie Balls are packed with colorful vegetables, Parmesan, and fresh herbs, making them a delicious and nutritious option for appetizers, snacks, or light meals. With a golden, crunchy coating and a tender, flavorful interior, they’re perfect for both kids and adults. You can fry them for ultimate crispiness or bake them for a lighter version.

What Are Veggie Balls?

Veggie balls are savory bites made from a blend of cooked and mashed vegetables, cheese, herbs, and seasonings. They’re shaped into balls, coated with breadcrumbs, and either baked or fried for a crispy exterior and soft, flavorful center.

Why Everyone Will Love This Recipe

• Packed with fresh vegetables like carrots, zucchini, peas, and potatoes.
• Two cooking options—fried for extra crunch or baked for a lighter bite.
• Great for meal prep and lunchboxes.
• Naturally vegetarian and easy to adapt for different diets.
• Crowd-pleasing appetizer for parties, buffets, or game nights.

Cooking Tips

1. Drain vegetables well before mixing to avoid a soggy texture.
2. Mash the potatoes while still warm for a smoother mixture.
3. Use oiled hands when shaping to prevent sticking.
4. For extra flavor, mix herbs like basil or oregano into the breadcrumb coating.
5. Serve immediately for the best texture.

Frequently Asked Questions

Can I Use Frozen Vegetables?

Yes—just thaw and drain them well before cooking.

Can I Make These Gluten-Free?

Yes—swap the breadcrumbs for a gluten-free alternative.

Can I Prepare the Mixture in Advance?

Yes—store the shaped balls in the refrigerator for up to 24 hours before cooking.

What Dips Go Well with Veggie Balls?

They pair perfectly with marinara sauce, yogurt dip, or garlic aioli.

Can I Air-Fry These Veggie Balls?

Yes—cook at 375°F (190°C) for about 12–15 minutes, turning halfway through.

How to Freeze

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

How to Store

Store leftover cooked veggie balls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for crispiness.

How To Make Veggie Balls

Step 1

Step 1

Prep the Vegetables:
Chop onion, carrots, and zucchini into small pieces. Boil potatoes for 30 minutes, then let cool slightly.

Prep the Vegetables:
Chop onion, carrots, and zucchini into small pieces. Boil potatoes for 30 minutes, then let cool slightly.

Sauté the Veggies:
Heat olive oil in a pan. Add garlic, onion, carrots, peas, zucchini, salt, and pepper. Cook for 10 minutes, then cool.

Step 2

Step 2

Sauté the Veggies:
Heat olive oil in a pan. Add garlic, onion, carrots, peas, zucchini, salt, and pepper. Cook for 10 minutes, then cool.

Mash and Mix:
Mash the potatoes in a large bowl. Add Parmesan, egg, salt, pepper, nutmeg, sautéed vegetables, and parsley. Mix well.

Step 3

Step 3

Mash and Mix:
Mash the potatoes in a large bowl. Add Parmesan, egg, salt, pepper, nutmeg, sautéed vegetables, and parsley. Mix well.

Shape the Balls:
With oiled hands, form balls of about 45g each.

Coat:
Dip each ball in beaten eggs, then coat with breadcrumbs.

Cook:

Step 4

Step 4

Shape the Balls:
With oiled hands, form balls of about 45g each.

To fry: Heat oil in a pan and fry until golden brown.

Step 5

Step 5

Coat:
Dip each ball in beaten eggs, then coat with breadcrumbs.

To bake: Place on a parchment-lined tray, drizzle with olive oil, and bake at 360°F (180°C) for 20 minutes.

Serve:
Enjoy hot with your favorite dip.