These Veggie Eggplant Balls and Zucchini Sticks are a delightful way to enjoy vegetables in a fun and tasty form. The eggplant balls are creamy and flavorful, enhanced with Parmesan cheese and fresh herbs, while the zucchini sticks are crispy and golden, perfect for snacking or as a side dish.

Full Recipe:

 

Veggie Eggplant Balls

Ingredients:

• 21 oz (600 g) eggplant (cut into large chunks, boiled in salted water, and squeezed)
• Pinch of garlic powder
• 1 teaspoon fresh chopped parsley
• ½ cup (50 g) grated Parmigiano Reggiano or Parmesan
• 2 eggs
• About ¾ cup (90 g) bread crumbs
• Salt to taste
• Freshly ground black pepper
• Vegetable oil for deep frying (peanut oil recommended)

Directions:

1. Prepare the Eggplant:

• Boil the eggplant chunks in salted water until tender, then squeeze out excess water.
• Process the boiled and squeezed eggplant in a food processor until you get a dense, creamy mixture.

2. Mix the Ingredients:

• Transfer the eggplant mixture to a large bowl.
• Add the garlic powder, fresh chopped parsley, and mix well.
• Incorporate the eggs and grated Parmesan, stirring until fully combined.
• Gradually add the bread crumbs to create a rough paste. The mixture should be slightly wet but not too dry.
• Season with salt and freshly ground black pepper to taste.

3. Form the Balls:

• Divide and roll the mixture into teaspoon-sized balls.
• Roll the balls in bread crumbs and refrigerate for a few minutes to firm up.

4. Fry the Balls:

• Heat peanut oil in a deep frying pan over medium heat.
• Once the oil is hot (test with a few bread crumbs to check the temperature), add the balls.
• Fry for a few minutes, turning occasionally until they are browned all over.
• Drain the balls on kitchen paper, season with salt, and serve immediately.

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Zucchini Sticks

Ingredients:

• Zucchini
• Milk
• Durum wheat semolina
• Salt
• Vegetable oil for deep frying (peanut oil recommended)

Directions:

1. Prepare the Zucchini:

• Cut the zucchini into about 2-inch (5 cm) sticks.
• Place the sticks in a bowl and cover completely with milk. Soak for about 10 minutes.

2. Coat the Zucchini:

• Drain the zucchini sticks and transfer them to a bowl.
• Add durum wheat semolina and mix with your hands to coat evenly.
• Sift off the excess semolina.

3. Fry the Zucchini:

• Heat peanut oil in a deep frying pan over medium heat.
• Once the oil is hot, add the zucchini sticks.
• Use a fork to gently separate them while frying.
• Cook until golden brown, about a few minutes.
• Drain the sticks on kitchen paper, season with salt, and serve immediately.

Why You’ll Love These Recipes

1. Healthy and Delicious: Both recipes are packed with vegetables, making them a nutritious choice.
2. Crispy Texture: The frying process gives a deliciously crispy texture to both the eggplant balls and zucchini sticks.
3. Easy to Make: Simple ingredients and straightforward steps make these recipes accessible to any home cook.
4. Perfect for Any Occasion: Whether as an appetizer, snack, or side dish, these recipes are versatile and crowd-pleasing.
5. Vegetarian-Friendly: Ideal for vegetarians looking for tasty and satisfying dishes.

Health Benefits of Key Ingredients

Eggplant:

• Fiber: High in dietary fiber, promoting healthy digestion.
• Antioxidants: Contains antioxidants that protect against cellular damage.

Zucchini:

• Low in Calories: A low-calorie vegetable that’s high in essential nutrients like vitamin C and potassium.
• Hydrating: High water content helps keep you hydrated.

Garlic:

• Anti-inflammatory: Contains compounds that have anti-inflammatory properties.
• Immune Boosting: Helps boost the immune system.

Olive Oil:

• Healthy Fats: Rich in monounsaturated fats, beneficial for heart health.
• Antioxidants: Contains antioxidants that reduce inflammation.

Cooking Tips

1. Ensure Proper Oil Temperature: Test the oil with a few bread crumbs to ensure it’s hot enough before frying.
2. Drain Excess Water: Squeeze as much water out of the boiled eggplant as possible to avoid a soggy mixture.
3. Use Fresh Ingredients: Fresh herbs and high-quality Parmesan will enhance the flavor of the dishes.

Customization Ideas

Flavor Variations:

• Spicy: Add a pinch of red pepper flakes to the eggplant mixture for a spicy kick.
• Cheesy: Sprinkle additional grated Parmesan on the zucchini sticks before serving for extra flavor.

Add-Ins:

• Nuts: Add finely chopped nuts like walnuts or pine nuts to the eggplant mixture for added texture.
• Herbs: Use different herbs like thyme or rosemary in the zucchini coating for a different flavor profile.

Serving Suggestions:

• With Dips: Serve with marinara sauce, garlic aioli, or tzatziki for dipping.
• As a Side: Pair with a main dish like grilled chicken or fish for a complete meal.

Frequently Asked Questions

Can I bake these instead of frying? Yes, you can bake both the eggplant balls and zucchini sticks at 200°C (400°F) until golden and crispy.

How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to retain crispiness.

Can I use a different type of cheese? Yes, you can substitute Parmesan with Pecorino Romano or any hard cheese of your choice.

What if I don’t have semolina? You can use regular bread crumbs or panko as a coating for the zucchini sticks.

Final Thoughts

These Veggie Eggplant Balls and Zucchini Sticks are a fantastic addition to your recipe collection. They are easy to make, healthy, and delicious, perfect for any occasion. Enjoy making and sharing these delightful dishes with your family and friends. Happy cooking!