Polpette Fritte di Gamberetti (Italian Fried Shrimp Balls)
Polpette Fritte di Gamberetti
Equipment
- Equipment Needed
- Large mixing bowl
- Food processor or knife
- Frying pan
- Slotted spoon
- Paper towels
- Measuring cups and spoons
Ingredients
- Ingredients
- 300 g raw shrimp peeled and deveined
- 1 egg
- 1/3 cup breadcrumbs plus extra for coating
- 1/4 cup grated Parmesan cheese
- 2 garlic cloves minced
- 2 tablespoons fresh parsley chopped
- 1 teaspoon lemon zest
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Method
- Step 1: Prepare the Shrimp
- Chop the shrimp finely or pulse them in a food processor until coarsely ground. Avoid over-processing to maintain some texture.
- Transfer the shrimp to a large mixing bowl.
- Step 2: Combine Ingredients
- Add the egg, breadcrumbs, Parmesan cheese, minced garlic, parsley, lemon zest, salt, and pepper to the bowl with the shrimp.
- Mix everything thoroughly until the ingredients bind together into a sticky mixture.
- Cover the bowl and let it rest in the fridge for 10 minutes. This helps the flavors meld and the mixture firm up.
- Step 3: Shape the Balls
- Scoop small portions of the mixture (about a tablespoon) and roll them into balls.
- Coat each ball lightly in additional breadcrumbs for a crispy texture when frying.
- Step 4: Fry the Polpette
- Heat enough vegetable oil in a frying pan to cover the polpette halfway. The oil is ready when a breadcrumb dropped into it sizzles.
- Fry the shrimp balls in batches, turning occasionally, until golden brown on all sides (about 3–4 minutes per batch).
- Use a slotted spoon to remove the polpette and place them on paper towels to drain excess oil.
- Step 5: Serve
- Arrange the polpette on a platter and garnish with extra parsley or lemon wedges.
- Serve hot with a side of marinara sauce, aioli, or a fresh squeeze of lemon.
- Variations
- Gluten-Free: Use gluten-free breadcrumbs.
- Low-Carb: Replace breadcrumbs with almond flour.
- Spicy Kick: Add a pinch of red chili flakes or cayenne pepper to the mixture.
- Cheesy Upgrade: Stuff each polpette with a small cube of mozzarella before coating and frying.
Polpette Fritte di Gamberetti is a delightful Italian seafood appetizer made with shrimp, breadcrumbs, and aromatic seasonings, fried to golden perfection. This recipe hails from coastal Italian cuisine, where fresh seafood takes center stage. From my own personal experience, this dish always brings a touch of elegance to any table, yet it’s surprisingly simple to prepare. Let me show you how I make these mouthwatering shrimp fritters step by step.
Notes on What to Expect When Making Polpette Fritte di Gamberetti
- Texture of the Mixture: The shrimp mixture will feel sticky yet workable. This is normal and helps the polpette hold their shape when frying. If it feels too wet, a small amount of breadcrumbs can balance it.
- Shaping the Balls: Rolling the mixture into balls may require lightly wetting your hands to prevent sticking. The breadcrumb coating adds a nice crunch, so don’t skip it.
- Frying Process: The oil should be hot enough to sizzle immediately when the polpette are added. Keep the heat medium to avoid over-browning the exterior before the inside is fully cooked.
- Aromas While Cooking: Expect your kitchen to fill with the fragrant smell of garlic, parsley, and sizzling shrimp—it’s a real appetite booster!
- Cooking Time: These cook quickly, usually in 3–4 minutes per batch. Staying nearby ensures they don’t overcook.
- In the end: The polpette will have a golden-brown exterior and a juicy, flavorful center with hints of garlic, lemon, and Parmesan. They’re best enjoyed fresh and hot.
- Clean-Up: Frying can be a bit messy, so have paper towels handy for draining the oil and wiping splatters.
Making these shrimp balls is a straightforward process that rewards you with a dish that looks fancy but is incredibly approachable, even for beginners.
Recipe Overview
- Cuisine: Italian
- Course: Appetizer / Snack
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Time to Stand: 10 minutes (optional for resting the mixture)
- Total Time: 45 minutes
- Servings: 4
- Calories: 230 kcal per serving
- Ease of Cooking: Easy
- Cost of Ingredients: Moderate
Equipment Needed
- Large mixing bowl
- Food processor or knife
- Frying pan
- Slotted spoon
- Paper towels
- Measuring cups and spoons
- > Go here to buy the must-have equipment and ingredients for creating a Savory #Polpette Fritte di Gamberetti now.
Ingredients
- 300g raw shrimp, peeled and deveined
- 1 egg
- 1/3 cup breadcrumbs (plus extra for coating)
- 1/4 cup grated Parmesan cheese
- 2 garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon zest
- Salt and pepper to taste
- Vegetable oil for frying
- > Go here to buy the must-have equipment and ingredients for creating a Savory #Polpette Fritte di Gamberetti now.
Method
Step 1: Prepare the Shrimp
- Chop the shrimp finely or pulse them in a food processor until coarsely ground. Avoid over-processing to maintain some texture.
- Transfer the shrimp to a large mixing bowl.
Step 2: Combine Ingredients
- Add the egg, breadcrumbs, Parmesan cheese, minced garlic, parsley, lemon zest, salt, and pepper to the bowl with the shrimp.
- Mix everything thoroughly until the ingredients bind together into a sticky mixture.
- Cover the bowl and let it rest in the fridge for 10 minutes. This helps the flavors meld and the mixture firm up.
Step 3: Shape the Balls
- Scoop small portions of the mixture (about a tablespoon) and roll them into balls.
- Coat each ball lightly in additional breadcrumbs for a crispy texture when frying.
Step 4: Fry the Polpette
- Heat enough vegetable oil in a frying pan to cover the polpette halfway. The oil is ready when a breadcrumb dropped into it sizzles.
- Fry the shrimp balls in batches, turning occasionally, until golden brown on all sides (about 3–4 minutes per batch).
- Use a slotted spoon to remove the polpette and place them on paper towels to drain excess oil.
Step 5: Serve
- Arrange the polpette on a platter and garnish with extra parsley or lemon wedges.
- Serve hot with a side of marinara sauce, aioli, or a fresh squeeze of lemon.
Variations
- Gluten-Free: Use gluten-free breadcrumbs.
- Low-Carb: Replace breadcrumbs with almond flour.
- Spicy Kick: Add a pinch of red chili flakes or cayenne pepper to the mixture.
- Cheesy Upgrade: Stuff each polpette with a small cube of mozzarella before coating and frying.
Tips
- Ensure the oil is hot enough before frying to prevent the polpette from absorbing too much oil.
- If the mixture feels too wet, add a bit more breadcrumbs for easier shaping.
- Avoid overcrowding the pan when frying, as this lowers the oil temperature.
- > Go here to buy the must-have equipment and ingredients for creating a Savory #Polpette Fritte di Gamberetti now.
Substitutions for Dietary Needs
- Egg-Free: Replace the egg with a flaxseed or chia seed slurry (1 tablespoon seeds mixed with 3 tablespoons water).
- Dairy-Free: Omit Parmesan cheese and add extra breadcrumbs with a pinch of nutritional yeast for a cheesy flavor.
Nutritional Information (Per Serving)
- Calories: 230
- Protein: 18g
- Carbohydrates: 10g
- Fat: 12g
- Fiber: 1g
- Sugar: 1g
Notes on What to Expect
These shrimp balls are crispy on the outside and tender on the inside, bursting with fresh shrimp flavor and subtle hints of garlic and lemon. They’re perfect for a party or as a starter for an Italian-themed dinner.
Final Thoughts
I hope this guide has made preparing Polpette Fritte di Gamberetti seem a little less intimidating! Have you tried making this dish before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so don’t hesitate to leave your honest comment. 😊
Hello all,
Zio Leo here!
Cooking and sharing great food brings people together in the most authentic way, in my own personal experience, and with a lifelong passion for Italian cuisine, I’m here to share tips, recipes, and stories that celebrate the rich flavors of Italy. From classic dishes to modern twists, have my guides inspired you to bring a little bit of Italy into your kitchen? Please, be honest with me here. Leave your comments down below. I’d love to hear from real people like you. Read more about me here! =>>
