Zucchini and Mortadella Polpette Italian Meat Croquettes
Zucchini and Mortadella Polpette Italian Meat Croquettes are meat and cheese potato balls rolled in breadcrumbs and fried until golden brown. They are a perfect entertaining dish and delicious dipped in marinara sauce. Make sure you make a lot because they do go quickly.
Polpettine (plural) are a popular summer dish in Italy. These fried meatballs are similar to what I had in a restaurant in Bologna Italy, which is where mortadella originates. The ones I had did not have zucchini, but I added it to these since they are in season and I love the green flecks you can see in the polpette.
What is polpette?
Polpette literally translates to meatball, but they’re are not the Italian meatballs that we’re all used to seeing. These are a type of meatball that is made with mashed potato, cheese with added meat that can be Italian deli meat, beef or pork. They are breaded and fried. It’s the Italian version of croquette.
Can they be made without meat?
They are meatballs, but you can omit the mortadella and add shredded carrots, chopped mushrooms, whatever sounds good to yo for a delicious vegetarian option
When you want a quick and easy appetizer for entertaining or parties, this is always a favorite in my house, from the grownups to the kids. Perfect for dipping in marinara sauce. You can find this recipe at the bottom of this post.
Zucchini and Mortadella Polpette Italian Meat Croquettes – Step by Step
Add mashed potato, grated zucchini, diced mortadella, provolone and Parmesan cheese, fresh basil and an egg to a bowl and mix well.
Using a 2 tablespoon measuring spoon, scoop some of the mix and roll into a ball.
Roll the balls in breadcrumbs.
Shallow fry the balls in small batches until golden brown.
Use a candy thermometer to regulate the oil temperature to 320°F
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