Discover a fresh take on Italian recipes with these veggie balls made from agretti, asparagus, and zucchini.

Polpette di agretti, asparagi e zucchine

Explore the vibrant world of Italian recipes with these Polpette di agretti, asparagi e zucchine. This creative dish highlights the fresh vegetables of spring, transforming them into delightful vegetarian fried balls. Perfect as an appetizer or finger food for gatherings, these crispy-on-the-outside and tender-on-the-inside treats are paired with a tangy horseradish mayo that complements their subtle flavors.

Even those who typically shy away from vegetables will find these crispy, golden delights irresistible. Serve them warm or at room temperature, and watch them disappear quickly from the table!

Try these other spring vegetable ball recipes:

• Zucchini Balls
• Zucchini and Potato Balls
• Spinach Balls

Ingredients

• 200g agretti
• 200g asparagus
• 200g zucchini
• 2 eggs
• 80g breadcrumbs
• 50g Parmesan cheese, grated
• Salt to taste
• Pepper to taste
• Vegetable oil for frying
• Horseradish mayonnaise for serving

Instructions

1. Wash and trim the agretti, asparagus, and zucchini. Steam or boil them until tender, then chop finely.
2. In a large bowl, combine the chopped vegetables with eggs, breadcrumbs, Parmesan cheese, salt, and pepper. Mix well until the ingredients are fully incorporated.
3. Shape the mixture into small balls, about the size of a walnut.
4. Heat vegetable oil in a frying pan over medium heat. Once hot, fry the veggie balls in batches until golden brown and crispy on all sides.
5. Remove with a slotted spoon and drain on paper towels to remove excess oil.
6. Serve the veggie balls warm or at room temperature, with horseradish mayonnaise on the side.

Total Time: 45 min

Cuisine: Italian