These zucchini and ricotta balls are golden and crispy with an oozy mozzarella cheese flavor. The mixture including shredded zucchini, ricotta cheese, and parmesan are assembled into balls before being breaded and either baked or fried. When zucchini is in season, these zucchini and ricotta balls are wonderful to make to have as a snack or appetizer with a dipping sauce like marinara or garlic aioli. They can also be used as a meatless alternative to meatballs with spaghetti.
To make them, you first make a mixture of zucchini, parmesan, egg, salt, ricotta, herbs, and bread. Then, they get shaped into balls before being stuffed with mini mozzarella balls before they are breaded. Frying the balls ensures that the balls become golden and crispy, but you can bake them in the oven as well.
What are Zucchini and Ricotta Balls?
These zucchini and ricotta balls are fried morsels containing fresh shredded zucchini, ricotta, bread, egg, and parmesan. Baked or fried, they can be served as an appetizer or tossed with spaghetti and marinara sauce as a replacement for meatballs.
Pro Tips
- If you find that the zucchini mixture is too wet to shape, you can add extra breadcrumbs until the mixture reaches the correct consistency.
- Use a measuring spoon to divide the mixture into even-sized balls.
- The best temperature for frying is between 350 F to 375 F (177 C to 190 C).
- If you can’t find mini mozzarella, you can cut regular sized mozzarella into cubes.
- Feel free to replace the zucchini with yellow summer squash if desired.
Frequently Asked Questions
How Can I Serve Zucchini and Ricotta Balls?
These zucchini and ricotta balls are wonderful on their own, but you can also serve them with a sauce like marinara or garlic aioli for dipping. Alternatively, feel free to use them as a replacement for meatballs in pasta dishes.
Why are My Zucchini and Ricotta Balls Falling Apart?
If you find that your zucchini and ricotta balls are falling apart, it could be because the mixture is too wet. To make the balls hold together better, simply add more breadcrumbs to the mixture until the correct consistency is reached.
What Types of Herbs Should I Use in Zucchini and Ricotta Balls?
Feel free to use any dried herbs that you would normally use in Italian cuisine such as Italian seasoning, dried basil, or dried rosemary.
How to Store Zucchini and Ricotta Balls
Leftover zucchini and ricotta balls can be stored in an airtight container where they should keep well for 2 to 3 days. Then, once you are ready to serve them, you can warm them up in an air fryer or oven.
Ingredients
How to Make Zucchini and Ricotta Balls
Grate the zucchini. Mix it with the parmesan cheese, egg, salt, ricotta, herbs, fresh breadcrumbs, and dry breadcrumbs until combined. Add additional dry breadcrumbs to the mixture if it is too wet.
Grate the zucchini. Mix it with the parmesan cheese, egg, salt, ricotta, herbs, fresh breadcrumbs, and dry breadcrumbs until combined. Add additional dry breadcrumbs to the mixture if it is too wet.
Divide and shape the mixture into balls and stuff each one with a mozzarella ball.
Divide and shape the mixture into balls and stuff each one with a mozzarella ball.
Roll the balls in the breadcrumbs. Fry them in hot oil until golden brown or bake them in a 350 F (180 C) oven for 15 minutes.
Roll the balls in the breadcrumbs. Fry them in hot oil until golden brown or bake them in a 350 F (180 C) oven for 15 minutes.
Serve immediately!
Serve immediately!
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