If you're on the hunt for a delightful Italian dish that combines the fresh flavors of zucchini with the rich, savory taste of mortadella, look no further! These Zucchini and Mortadella Polpette are not just your average meat croquettes; they are a symphony of textures and flavors that will have your taste buds singing. Perfect as an appetizer or a main course, these golden-brown bites are crispy on the outside and tender on the inside. With just 40 minutes of your time, you can impress your family and friends with this mouthwatering recipe that’s bound to become a favorite. Ready to dive into the delicious world of Italian cooking? Let’s get started!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 medium zucchinis, grated
- 1 cup mortadella, finely chopped
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 eggs
- Salt and pepper to taste
- Olive oil for frying
Instructions
- Begin by preparing your ingredients. Grate the zucchinis using a box grater or food processor, then place them in a clean kitchen towel or cheesecloth and squeeze out any excess moisture. This step is crucial to prevent the polpette from becoming too soggy.
- In a large mixing bowl, combine the grated zucchini and finely chopped mortadella. Stir well to ensure that the mortadella is evenly distributed throughout the zucchini.
- Add the breadcrumbs and grated Parmesan cheese to the mixture. These ingredients will help bind the polpette and add flavor. Mix until well combined.
- Crack the eggs into the bowl and season the mixture with salt and pepper to taste. Use your hands or a spatula to thoroughly combine all the ingredients until a cohesive mixture forms. If the mixture feels too wet, you can add a little more breadcrumbs.
- Once the mixture is ready, use your hands to form small balls or patties, about the size of a golf ball. Place the formed polpette on a plate or tray as you work.
- Heat a generous amount of olive oil in a large skillet over medium heat. You want enough oil to cover the bottom of the pan to ensure even frying.
- Once the oil is hot (you can test it by dropping a small piece of the mixture into the oil; it should sizzle), carefully add the polpette to the skillet in batches. Avoid overcrowding the pan to ensure they cook evenly.
- Fry the polpette for about 4-5 minutes on each side, or until they are golden brown and crispy. Use tongs or a slotted spoon to gently turn them over halfway through the cooking time.
- Once cooked, transfer the polpette to a plate lined with paper towels to absorb any excess oil. This will help keep them crispy.
- Serve the zucchini and mortadella polpette warm, garnished with additional grated Parmesan cheese if desired. These can be enjoyed on their own or with a dipping sauce of your choice, such as marinara or aioli.
Tips
- Squeeze Out Excess Moisture: Grating the zucchini is just the first step; make sure to squeeze out as much moisture as possible. This will prevent your polpette from becoming soggy and ensure a perfect texture.
- Use Fresh Ingredients: For the best flavor, opt for fresh zucchinis and high-quality mortadella. The quality of your ingredients will shine through in the final dish.
- Adjust Seasoning: Don’t be afraid to taste the mixture before forming the polpette. Adjust the salt and pepper to your liking, and feel free to add herbs like basil or oregano for an extra flavor boost.
- Fry in Batches: To achieve that golden-brown crust, fry the polpette in batches. Overcrowding the pan can lower the oil temperature, resulting in uneven cooking.
- Serve with Dipping Sauces: Elevate your dish by serving the polpette with a side of marinara sauce, aioli, or even a spicy dipping sauce for an extra kick.
- Make Ahead: You can prepare the mixture in advance and refrigerate it for a few hours. Just form the polpette and fry them when you're ready to serve!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 12g
Protein: 15g
Fat: 20g
Saturated Fat: 7g
Cholesterol: 95mg
