Crispy Vegetable Balls (Super Easy!) Recipe

Introduction

Crispy Vegetable Balls are a delightful appetizer that combines zucchini, carrots, and potato into flavorful, crunchy bites. Perfect as a snack or party treat, they offer a tasty way to enjoy extra vegetables with a satisfying crisp.

Ingredients

• 2-3 medium-sized zucchini, grated
• 2 medium-sized carrots, grated
• 2 medium-sized potatoes, 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 cloves, minced
• 1 cup Greek yogurt
• 1 tablespoon lemon juice
• ½ tablespoon lemon zest
• ½ tablespoon olive oil (optional)
• Salt and pepper to season

Optional Salt and Pepper Seasoning:

• ¾ teaspoon salt
• ½ teaspoon garlic powder
• 1 teaspoon white pepper
• ½ teaspoon ground Sichuan peppercorn
• 1 teaspoon mushroom powder
• ¼ teaspoon ground chili

Instructions

1. Step 1: In a large bowl, grate the zucchini, carrots, and potatoes. Let the mixture rest for 5 minutes, then squeeze out all the excess water to ensure extra crispiness.
2. Step 2: Combine the grated vegetables with salt, pepper, garlic powder, eggs, and cornstarch. Mix well until the ingredients are fully incorporated.
3. Step 3: Shape the mixture into balls using about 2 tablespoons of the mixture per ball.
4. Step 4: Heat oil in a deep frying pan over medium heat. Fry the vegetable balls in batches to avoid overcrowding, cooking for about 8-9 minutes or until golden brown and crispy.
5. Step 5: Remove the cooked balls with a slotted spoon and place them on paper towels to absorb excess oil.
6. Step 6: Serve the crispy vegetable balls hot, with your favorite dipping sauce or sprinkle with the optional salt and pepper seasoning.

Tips & Variations

• For a vegan option, omit the eggs and use grated cheese or a flax egg as a binder.
• Serve with the optional garlic sauce made by mixing Greek yogurt, lemon juice and zest, minced garlic, chopped chives, olive oil, salt, and pepper for a refreshing dip.
• Ensure you squeeze out as much water as possible from the grated vegetables to make the balls crispier.
• You can bake the balls at 375°F (190°C) for 20-25 minutes as a healthier alternative.

Storage

Store leftover vegetable balls in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster oven or oven at 350°F (175°C) for 5-7 minutes to maintain crispiness. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these vegetable balls ahead of time?

Yes, you can prepare and shape the balls ahead of time. Keep them refrigerated and fry just before serving for best texture and flavor.

What if I don’t have cornstarch?

You can substitute cornstarch with all-purpose flour or rice flour. Cornstarch helps with crispiness, but these alternatives work well as binders.

Crispy Vegetable Balls (Super Easy!) Recipe

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★★★★★

5 from 120 reviews

• Author: anna
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

These Crispy Vegetable Balls are a delicious and nutritious appetizer made from zucchini, carrots, and potatoes, combined with garlic powder, cornstarch, and eggs for perfect binding and crispiness. Fried until golden and served hot, they offer a delightful way to enjoy more vegetables, making them ideal for parties, family gatherings, or a tasty snack. Optionally served with a creamy garlic yogurt sauce or a flavorful salt and pepper seasoning blend, these balls provide vibrant colors, great texture, and a wholesome bite bursting with natural sweetness and savory notes.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 2–3 medium-sized zucchini, grated
• 2 medium-sized carrots, grated
• 2 medium-sized potatoes, peeled and grated
• 1 tablespoon garlic powder
• 1 cup cornstarch
• 2 eggs
• Salt and pepper to season

Optional Garlic Sauce Ingredients

• ¼ cup chives, chopped
• 3 garlic cloves, minced
• 1 cup Greek yogurt
• 1 tablespoon lemon juice
• 0.5 tablespoon lemon zest
• ½ tablespoon olive oil (optional)
• Salt and pepper to season

Optional Salt and Pepper Seasoning

• ¾ tsp salt
• ½ tsp garlic powder
• 1 tsp white pepper
• ½ tsp ground Sichuan peppercorn
• 1 tsp mushroom powder
• ¼ tsp ground chili

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Instructions

1. Grate and Drain Vegetables: In a bowl, grate the carrots, zucchini, and potatoes. Let them rest for 5 minutes to allow excess moisture to gather, then squeeze out all the water thoroughly. Removing the excess moisture ensures the vegetable balls will be extra crispy when fried.
2. Mix Ingredients and Form Balls: Combine the grated vegetables in a large bowl. Season with salt, pepper, and garlic powder. Add the eggs and cornstarch, mixing everything well until fully incorporated. Use about 2 tablespoons of the mixture to form each ball, shaping them firmly so they hold together.
3. Heat Oil for Frying: Heat a deep frying pan with enough oil over medium heat to fully submerge the balls. Ensure the oil is hot but not smoking before frying.
4. Fry the Vegetable Balls: Carefully place the vegetable balls into the hot oil in batches to avoid overcrowding. Fry for approximately 8-9 minutes, turning occasionally until they are golden brown and crispy on all sides.
5. Drain and Serve: Remove the balls using a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve the vegetable balls hot with your favorite dipping sauce, such as the optional creamy garlic yogurt sauce, or sprinkle with the optional salt and pepper seasoning for added flavor.

Notes

• If you have an egg allergy, you can omit the eggs or substitute with cheese to help bind the mixture.
• Make sure to thoroughly squeeze out water from the grated vegetables to prevent sogginess and achieve maximum crispiness.
• Fry the balls in batches to maintain the oil temperature and avoid overcrowding, which can cause uneven cooking.
• The optional garlic sauce pairs beautifully with the vegetable balls and can be made quickly while waiting for the vegetables to rest.
• The salt and pepper seasoning blend adds a spicy and umami kick if you prefer a dry seasoning instead of a dipping sauce.
• These vegetable balls can be served as an appetizer, snack, or side dish.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Asian, Chinese

Keywords: 20 Minute Recipes, asian dinner, Asian Recipe Easy, Asian Recipes, dinner Ideas, easy dinner, Easy Recipes, quick dinner, quick meal, QUICK RECIPES, vegetable, VEGETARIAN, vegetarian dinner, Vegetarian Recipes