Recipe Index

Ingredients

• 2-3 medium-sized zucchini (grated)
• 2 medium-sized carrot (grated)
• 2 medium-sized potato (peeled and grated)
• 1 tablespoon garlic powder
• 1 cup Corn Starch
• 2 Eggs
• Salt and pepper (to season)
• ¼ cup chives (chopped)
• 3 garlic (minced)
• 1 cup greek yogurt
• 1 tablespoon lemon juice
• 0.5 tablespoon lemon zest
• ½ tablespoon olive oil
• Salt and pepper ( to season)
• ¾ tsp Salt
• ½ tsp Garlic Powder
• 1 tsp White Pepper
• ½ tsp ground Sichuan peppercorn
• 1 tsp Mushroom Powder
• ¼ tsp ground chili

Method

1. Grate the zucchini, carrot and potato into a bowl, let them rest for 5 minutes, then squeeze out all the excess water so the balls fry up crisp.
2. Stir the garlic powder, cornstarch and eggs into the vegetables with salt and pepper, then roll the mixture into balls of about 2 tablespoons each.
3. Heat oil in a deep frying pan over medium heat and fry the balls in batches for 8 to 9 minutes, until golden brown and crisp all over.
4. Lift the balls out with a slotted spoon and drain them on a plate lined with paper towels.
5. For the dipping sauce, stir the chives, minced garlic, Greek yogurt, lemon juice, lemon zest and olive oil together and season with salt and pepper.
6. Stir the finishing seasoning — salt, garlic powder, white pepper, Sichuan peppercorn, mushroom powder and ground chili — together in a small bowl.
7. Serve the vegetable balls hot, either with the yogurt sauce for dipping or sprinkled with the salt and pepper seasoning.

Prep: 10 min · Cook: 10 min · Total: 20 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data