This delightful recipe hails from Australia and combines the comforting flavors of potatoes and zucchini with a blend of cheeses and seasonings. Perfect as a side dish or a light main course, these baked potato and zucchini balls are a family favorite.
Preparation Time
- Preparation: 20 minutes
- Cooking: 45 minutes (including boiling and baking time)
- Total: 1 hour 5 minutes
Ingredients
Base:
- 3 potatoes
- 1 onion, sliced
- 1 carrot, grated
- 1 zucchini, grated (squeezed to remove excess moisture)
- Salt, to taste
Binding and Flavor:
- 1 egg
- 200 grams ricotta cheese (or 150 grams of your preferred cheese)
- 2 tablespoons breadcrumbs
- 50 grams parmesan cheese, grated
- Salt, to taste
- Marjoram, to taste
- Black pepper, to taste
Optional:
- Olive oil (for frying)
Directions
- Boil the Potatoes:
- Place the potatoes in a pot and cover with water. Boil for 15 minutes or until the potatoes are cooked through.
- Drain and let the potatoes cool completely. Once cooled, mash them thoroughly in a large bowl.
- Sauté the Vegetables:
- While the potatoes are cooling, heat olive oil in a pan over medium heat (amount not specified, but enough to lightly coat the pan).
- Add the sliced onion and sauté until softened.
- Add the grated carrot and cook for a few more minutes until the vegetables are tender.
- Prepare the Zucchini:
- Grate the zucchini and squeeze out any excess moisture using a clean kitchen towel or paper towels.
- Combine Ingredients:
- In the large bowl with the mashed potatoes, add the sautéed vegetables, grated zucchini, egg, ricotta cheese, breadcrumbs, parmesan cheese, salt, marjoram, and black pepper.
- Mix well until all ingredients are thoroughly combined and form a cohesive mixture.
- Form and Bake:
- Preheat your oven to 200°C (392°F).
- Shape the mixture into balls (about the size of a golf ball) and place them on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 30 minutes, or until the balls are golden brown and cooked through.
Serving Suggestions
These potato and zucchini balls are great served with a fresh green salad or a dipping sauce such as marinara or tzatziki. They also make a wonderful addition to a buffet or picnic.
Cooking Tips
- Ensure the potatoes are completely cooled before mashing to avoid excess moisture in the mixture.
- Squeezing the zucchini well is crucial to prevent the mixture from becoming too wet.
- You can make the balls larger or smaller depending on your preference, but adjust the baking time accordingly.
Nutritional Benefits
This dish is rich in vitamins and minerals from the vegetables and provides a good source of protein and calcium from the cheeses. It’s a balanced and wholesome meal option.
Dietary Information
- Vegetarian
- Can be made gluten-free by using gluten-free breadcrumbs
Storage Tips
Store any leftover balls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving. These balls can also be frozen; thaw in the refrigerator before reheating.
Why You’ll Love This Recipe
These potato and zucchini balls are flavorful, easy to make, and a versatile dish that can be served as an appetizer, side, or main course. The combination of vegetables and cheese creates a delightful texture and taste that is sure to be a hit with your family.
Conclusion
Enjoy this Australian-inspired recipe from Grandma’s kitchen. These potato and zucchini balls are a comforting and delicious way to bring the family together around the dinner table. Happy cooking!