Name: Crispy Zucchini Feta Balls
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mediterran
Ingredients: 500g geriebene Zucchini, gut ausgedrückt; 150g zerbröselter Feta-Käse; 1 Ei, verquirlt; 50g Paniermehl; 2 EL gehackte frische Petersilie; 1 Knoblauchzehe, gehackt; Salz und Pfeffer nach Geschmack; Pflanzenöl zum Braten

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Oh, you guys! If you’re looking for that *perfect* little bite that hits all the right notes – savory, salty, and oh-so-crispy – then you absolutely HAVE to try my Crispy Zucchini Feta Balls. Seriously, these little guys are my go-to for when friends drop by unexpectedly or when I just need a tasty snack that doesn’t take forever. I stumbled upon a version of this ages ago, and honestly, it took a few tries to get them just right, you know, *really* crispy without being greasy. But now? They’re pure magic!

They’re ridiculously easy to whip up, packed with yummy feta and fresh zucchini, and they’re vegetarian too. Honestly, perfect for pretty much any gathering (or just snacking on the couch, no judgment!).

A plate of golden brown Crispy Zucchini Feta Balls, showcasing their texture and fresh herbs.

Why You’ll Love These Crispy Zucchini Feta Balls

Trust me, these little flavor bombs are going to be your new best friend in the kitchen! Here’s why:

Super Easy: Seriously, the prep is a breeze, and they come together faster than you think.
Flavor Packed: That salty feta combined with fresh zucchini is just *chef’s kiss*.
Perfectly Crispy: We nail that satisfying crunch without them being greasy.

So Versatile: They’re amazing hot out of the pan as an appetizer, a snack, or even part of a mezze platter.
Vegetarian Delight: A crowd-pleaser that everyone can enjoy!

Ingredients for Crispy Zucchini Feta Balls

Alright, let’s talk ingredients! These are pretty straightforward, but getting the details right is key to those perfect Crispy Zucchini Feta Balls. Here’s what you’ll need:

500g grated zucchini – and this is important, you really need to squeeze out as much water as humanly possible! Like, wring it out good.

150g crumbled feta cheese – get good quality feta, it makes a difference!
1 large egg, lightly beaten – this is our binder, keeping everything happily stuck together.
50g breadcrumbs (Paniermehl) – for that lovely crunch and to help soak up any leftover moisture.

2 tablespoons fresh parsley, chopped – adds a burst of freshness.
1 clove garlic, minced – because garlic makes everything better, right?
Salt and freshly ground black pepper – to taste, but go easy on the salt since feta is already salty!

Vegetable oil for frying – you’ll need enough to come about halfway up the sides of your pan.

Essential Equipment for Making Crispy Zucchini Feta Balls

You don’t need a ton of fancy gadgets for these yummy Crispy Zucchini Feta Balls, but having the right tools makes the job so much easier. Here’s what I always have on hand:

A large mixing bowl for getting everything combined properly.
Measuring cups and spoons – precision matters, especially with the little guy!

A box grater or food processor with a grating attachment if you’re feeling fancy (for the zucchini, of course!).
A clean kitchen towel or cheesecloth – this is super important for squeezing out that zucchini water!
A sharp knife and cutting board for chopping up that fresh parsley and garlic.

A large skillet or frying pan – big enough to fry a few balls at a time without crowding.
A slotted spoon or spider strainer for carefully lifting those crispy balls out of the hot oil.
Paper towels ready on a plate – essential for draining off any extra oil so they stay nice and crisp.

How to Prepare Crispy Zucchini Feta Balls: Step-by-Step Guide

Okay, let’s get down to business and make these amazing Crispy Zucchini Feta Balls! It’s really not complicated, and before you know it, you’ll have a plate full of golden goodness. Follow these steps, and you’ll be golden!

Mixing the Zucchini Feta Dough

First things first, you absolutely MUST get that zucchini dry. I mean, really dry! Grab your grated zucchini, wrap it up in a clean kitchen towel or some cheesecloth, and give it a good, firm squeeze. Get as much water out as you possibly can. Trust me, this is the secret to avoiding soggy balls! Once it’s nice and dry, toss it into your big mixing bowl. Add the feta, beaten egg, breadcrumbs, chopped parsley, and minced garlic. Give it a gentle mix until everything is just combined. It’ll look sort of shaggy, but don’t overmix!

Shaping the Crispy Zucchini Feta Balls

Now for the fun part – making them into little balls! Grab about a tablespoon of the mixture at a time. If your hands feel a bit sticky, just give them a quick rinse or dampen them slightly. Roll the mixture gently between your palms to form little balls, about the size of a walnut or a smallish truffle. Try to make them all about the same size so they cook evenly. Just pop them onto a plate or tray as you go.

Frying to Perfection

This is where the magic happens! Pour enough vegetable oil into your large skillet so it’s about 1/2 inch deep. Heat it over medium heat. You want it hot, but not smoking! A good test is to drop a tiny bit of the mixture in; it should sizzle right away but not aggressively. Carefully drop your shaped Crispy Zucchini Feta Balls into the hot oil, but don’t crowd the pan. Fry them in batches! This is crucial for getting them truly crispy. Let them cook for about 3-4 minutes per side, turning them gently with your slotted spoon until they’re a beautiful golden brown all over. Once they look perfectly fried and delicious, lift them out with your slotted spoon and place them on a plate lined with paper towels to soak up any extra oil. They’ll smell amazing!

Tips for the Best Crispy Zucchini Feta Balls

Alright, my friends, you’ve got the basic idea, but let’s talk about taking these Crispy Zucchini Feta Balls from ‘good’ to ‘OMG-I-need-the-recipe-NOW’! It’s all about a few little tricks that make all the difference. First, and I *cannot* stress this enough, squeeze that zucchini like you mean it! All that water is the enemy of crispiness. Seriously, wring it out until your hands hurt. Next, when you’re frying, don’t be tempted to overcrowd the pan. Fry them in batches so they can really sizzle and get that gorgeous golden-brown color all around. And remember, they’re best eaten fresh, right after they come out of the oil when they’re at their absolute crispiest! For safety while frying, always be mindful of hot oil – checking out these general frying safety tips is a good idea.

Ingredient Substitutions and Additions

You know, I love this recipe just as it is, but it’s also super forgiving if you want to play around a bit! Feeling adventurous? Try swapping the parsley for fresh mint or dill – wonderful! A little sprinkle of chili flakes into the mixture can give them a nice little kick, too. And if you’re feeling extra cheesy, a tablespoon or two of grated Parmesan mixed in with the feta adds another layer of savory goodness. Feel free to get creative!

Serving and Storing Your Crispy Zucchini Feta Balls

Okay, so you’ve just pulled a beautiful batch of these Crispy Zucchini Feta Balls out of the pan – don’t wait too long to enjoy them! They are absolutely best served piping hot, right when they’re at their ultimate crispiness. They are fantastic on their own, but oh, they’re even better with a yummy dip! A cool, creamy yogurt dip or some classic tzatziki is just divine. If you happen to have any leftovers (which is rare in my house!), let them cool completely, then pop them into an airtight container in the fridge. To reheat and get that crunch back, pop them in a hot oven or an air fryer for a few minutes. Microwaving just makes them sad and soggy, so avoid that!

Frequently Asked Questions about Crispy Zucchini Feta Balls

Got questions about my famous Crispy Zucchini Feta Balls? I’ve got answers! Here are some things people often ask:

Can I bake these instead of frying?

Oh, I get this question a lot! While frying gives you that unbeatable, super-crispy exterior, you *can* bake them. Just pop them on a parchment-lined baking sheet and bake at around 200°C (400°F) for about 20-25 minutes, flipping halfway through. They won’t be *quite* as crispy as fried, but they’ll still be delicious!

Can I make the mixture ahead of time?

Yes, you absolutely can! You can mix up the zucchini and feta mixture a few hours ahead of time and keep it in the fridge. Just remember to give it a quick stir and maybe add a tiny bit more breadcrumbs if it seems too wet before shaping and frying. It’s a great way to prep for guests!

What’s the best dip for these balls?

Honestly, any good creamy dip is fantastic with these! My personal favorites are a simple homemade yogurt dip (just plain yogurt, a squeeze of lemon, garlic powder, and some salt and pepper) or a classic tzatziki. They really balance out the salty feta and the fried goodness!

Why are my zucchini feta balls soggy?

Ah, the dreaded soggy ball! This almost always comes down to not squeezing enough water out of the zucchini. Seriously, wring it out like you’re trying to save a dying plant! Also, make sure your oil is hot enough when you fry them, and don’t overcrowd the pan. Frying in batches is key!

Estimated Nutritional Information

Just a quick note on the nutrition info for these little Crispy Zucchini Feta Balls! These numbers are estimates, of course, and can change a bit depending on exactly what you use. But generally, you’re looking at around:

Calories: About 50 per ball
Fat: Roughly 3g
Carbohydrates: Around 4g
Protein: About 3g
Sodium: Around 100mg (remember, feta adds a lot of salt!)

They’re not too shabby for a tasty little bite, right?

Share Your Crispy Zucchini Feta Balls Creations!

I absolutely LOVE hearing from you all! If you’ve made these Crispy Zucchini Feta Balls, be sure to drop a comment below with your thoughts, star rating, or any fun twists you tried. And please, please, please share your amazing photos on Instagram and tag me – I adore seeing your delicious creations!