Information
Prep: 30 mins (including soaking) | Cook time: 10–15 mins | Serves: 4
Ingredients list
Veggie Balls:
- 1 carrot, grated
- 1 potato, grated
- 1 zucchini, grated
- Generous pinch of salt
- 1 egg
- 2 heaped tbsp cornstarch
- 1 cup panko crumbs
- ¼ cup grated Parmesan cheese
- Grapeseed oil, for frying
Dipping Sauce:
- ½ cup Greek yoghurt
- Juice of ½ lemon
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp Uvoila olive oil
Method
- Combine grated carrot, potato, and zucchini in a bowl. Sprinkle generously with salt and let sit for 15–20 minutes to draw out moisture.
- Using your hands, squeeze out as much liquid as possible from the veggies.
- Add the egg and cornstarch to the veggie mix and combine well.
- In a separate shallow tray, mix panko crumbs with grated Parmesan.
- Roll the veggie mixture into small balls, then coat each ball in the panko-Parmesan mixture. Arrange on a tray ready to cook.
- Heat about 1 inch of Uvoila Australian grapeseed oil in a frying pan over medium heat.
- Shallow fry the veggie balls, turning occasionally, until golden and crispy—about 4–5 minutes per side. Drain on paper towels.
