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1. **Prepare the Potatoes**: Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and mash them until smooth. Let cool slightly.
2. **Grate the Zucchini**: While the potatoes are cooling, grate the zucchini and squeeze out as much excess water as possible using a clean kitchen towel.
3. **Mix the Ingredients**: In a large bowl, combine the mashed potatoes, grated zucchini, egg, Parmesan cheese, garlic, parsley, breadcrumbs, salt, and pepper. Mix until the ingredients are well combined and form a moldable consistency.
4. **Shape the Balls**: Take small portions of the mixture and roll them into balls, about 1-2 inches in diameter. Roll each ball in additional breadcrumbs to coat.
5. **Cook the Balls**: Heat oil in a deep skillet over medium heat. Fry the balls in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes per batch. Drain on paper towels.
6. **Serve**: Enjoy warm with your favorite dipping sauce, such as marinara, tzatziki, or ranch.
### Tips for Success
– **Drain the Zucchini Thoroughly**: Excess moisture can make the mixture too soft, so don’t skip this step.
– **Customize the Flavor**: Add spices like paprika, onion powder, or chili flakes for a twist.
– **Make It Healthier**: Bake the balls at 400°F (200°C) for 20-25 minutes, flipping halfway through, for a lighter option.
– **Make Ahead**: Prepare and shape the balls in advance, then fry or bake them just before serving.
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### Perfect Pairings
These potato and zucchini balls pair wonderfully with a variety of dishes. Serve them as:
– A side dish to roasted chicken or grilled fish.
– An appetizer with a trio of dipping sauces.
– A topping for a fresh, crisp salad.
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### A Recipe That Brings Generations Together
Grandma’s Potato and Zucchini Balls are more than just a dish—they’re a celebration of family, tradition, and the joy of sharing good food. With their crispy exterior and tender, flavorful interior, they’re sure to bring smiles to everyone at the table.
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