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.
Ingredients
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
