Turkish Zucchini and Cheese Meatballs Recipe
These small meatballs made from grated zucchini and cheese are a great snack to nibble on at a table full of small dishes, known as meze. In Turkey, similar balls are often served at family gatherings or with an evening movie instead of chips. Their flavor is reminiscent of a mix between zucchini fritters and cheese croquettes, but they are lighter and more herb-forward.
These Turkish-style zucchini and cheese meatballs are a lighter, herbier alternative to classic fried snacks. Thanks to the grated zucchini and fresh herbs, they stay juicy inside while turning wonderfully crispy on the outside, making them perfect for sharing at a meze-style table.
Chef's tips
Squeezing out as much liquid as possible from the zucchini is key to getting a firm, easy-to-shape mixture that does not fall apart during frying. Always test-fry one meatball first – if it spreads too much, add a bit more breadcrumbs to the mixture before shaping the rest.
How to serve
Serve on a large platter with a bowl of yogurt sauce in the center and plenty of fresh vegetables around the edges. They also pair nicely with other meze dishes such as hummus, olives, flatbreads and simple tomato or cucumber salads.
Ingredients
- zucchini young, with skin - 400 g
- feta cheese or another salty salad cheese - 120 g
- eggs - 2 pieces
- breadcrumbs plus a little extra for coating - 70 g
- wheat flour - 2 tablespoons
- dill chopped - 2 tablespoons
- parsley chopped - 2 tablespoons
- garlic finely chopped or grated - 1 clove
- salt for sprinkling the zucchini
- black pepper to taste
- vegetable oil for shallow-frying - 300 ml
- plain yogurt for serving - 150 g
- lemon juice for the yogurt sauce - 1 teaspoon
Preparation
- Wash the zucchini and grate it on the coarse side of a grater. Transfer to a sieve set over a bowl, sprinkle with 1 teaspoon of salt, mix and set aside for 10–15 minutes to release its juices.
- After this time, squeeze the zucchini very well with your hands or in a clean kitchen towel until you remove as much water as possible. This is important so the meatball mixture is not too runny.
- Crumble the feta cheese in a bowl with a fork. Add the squeezed zucchini, eggs, breadcrumbs, flour, chopped dill, parsley and garlic. Season with pepper (go easy on the salt, as the cheese is salty).
- Mix everything with your hand or a spoon until you get a thick mixture that can be shaped into balls. If the mixture is too runny and sticky, add a bit more breadcrumbs, 1 tablespoon at a time, until it becomes firmer.
- Spread a thin layer of breadcrumbs on a plate. With damp hands, form walnut-sized balls from the mixture, flatten them slightly and coat in breadcrumbs.
- Heat the oil over medium-high heat in a deep frying pan or pot – the oil should reach about halfway up the height of the meatballs. Check the temperature by dropping in a crumb of breadcrumb: if it immediately starts to sizzle and floats to the surface, the oil is ready.
- Fry the meatballs in batches for 2–3 minutes on each side, until golden and crispy. Do not overcrowd the pan so the oil temperature does not drop too much. Transfer the fried meatballs to a plate lined with paper towels to drain excess fat.
- Make a quick sauce: mix the yogurt with lemon juice, a pinch of salt and pepper. Serve the meatballs warm or at room temperature with the yogurt sauce for dipping.
Storage
Usmażone i wystudzone klopsiki przechowuj w lodówce w zamkniętym pojemniku do 2 dni. Możesz je też zamrozić do 2 miesięcy, a potem podgrzać w piekarniku, aż znów będą chrupiące.
