Zucchini Meatballs Recipe
Category: Appetizers
Yield: 22 pieces
Ingredients:
| Ingredient | Quantity |
|---|---|
| Zucchini | 800g |
| Parmigiano Reggiano DOP | 100g |
| Ricotta cheese (cow’s milk) | 80g |
| Bread crumbs | 30g |
| Eggs | 1 |
| Fresh thyme | To taste |
| Salt | To taste |
| Black pepper | To taste |
| Semolina (for coating) | As needed |
| Peanut oil (for frying) | As needed |
| Flaky sea salt | To taste |
Instructions:
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Prep the Zucchini: Start by thoroughly washing the zucchini and trimming off both ends. Grate the zucchini using a medium-holed grater and place it in a colander set over a bowl. Lightly sprinkle with salt. Place a small plate on top of the zucchini and weigh it down with a heavy object, allowing it to drain for at least an hour. This step helps remove excess moisture from the zucchini.
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Drain and Squeeze: After the zucchini has drained, press it down further with a spoon to extract even more water. Then transfer the zucchini onto a clean kitchen towel, gently pressing it to remove any remaining moisture. This ensures the zucchini doesn’t release too much water into the meatball mixture.
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Prepare the Mixture: Once the zucchini is sufficiently drained, place it in a large mixing bowl. Add the ricotta cheese, which should be drained and well-sifted, to the zucchini. Then, add the grated Parmigiano Reggiano, fresh thyme leaves, and the egg. Season with salt and black pepper to taste.
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Combine the Ingredients: Use your hands to thoroughly mix the ingredients together until a smooth, consistent dough-like mixture forms. The mixture should be firm enough to hold its shape when molded into balls. If the mixture feels too loose, you can add a bit more bread crumbs to adjust the consistency.
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Shape the Meatballs: Take approximately 20 grams of the mixture and roll it into a small ball. Gently flatten it slightly to achieve the traditional round, slightly pressed shape of a meatball. Roll each meatball in semolina to coat it lightly, ensuring a crispy texture when fried.
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Fry the Zucchini Meatballs: In a large frying pan, heat the peanut oil to 180°C (350°F). Working in batches, carefully place a few meatballs at a time into the hot oil. Fry them for 3-4 minutes, or until golden brown and crispy on all sides.
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Drain and Serve: Once the meatballs are golden and crispy, remove them from the oil using a slotted spoon and place them on a plate lined with paper towels or a paper bag to drain excess oil. Sprinkle with flaky sea salt while they are still hot.
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Enjoy: Serve the zucchini meatballs warm as a delicious appetizer. They are crispy on the outside, tender on the inside, and packed with fresh flavors. These zucchini meatballs are perfect for gatherings or as a light snack.
These Zucchini Meatballs make for an irresistible appetizer that can be enjoyed by all. With the freshness of zucchini, the creaminess of ricotta, and the sharpness of Parmigiano, every bite is a perfect blend of textures and flavors. Whether served with a dipping sauce or on their own, they are sure to be a hit at any occasion.
