Zucchini Balls

Zucchini Balls

Alessandro Clemente

Sure, people know that they’re supposed to be eating plenty of fruits and vegetable. Getting them to actually do it is another thing entirely. Many picky eaters will quickly ready the word, Zucchini, and decide that they don’t like a dish right off the bat. Kids too often struggle with finding the gumption to get their veggies down! Italians tend to have a healthier relationship with vegetables than Americans, generally speaking. Their recipes often include their fantastic produce and most people are happy to scarf it down! Today’s recipe is a great example of how to make fresh vegetables taste delicious and will have people of all ages and pickiness levels satisfied.

Today’s recipe is for ‘Zucchini Meatballs’. This is a dish that is not served, or even heard of, in the United States. This dish most closely resembles fried zucchini sticks, which many American restaurants serve! Regardless of whether you’re a picky eater that steers clear of vegetables or someone who enjoys eating fresh grown produce, this recipe is worth giving a try!

What You’ll Need

  • 1 ¾ pounds of fresh zucchini
  • ¼ pound of freshly grated parmesan cheese
  • ½ cup of breadcrumbs
  • 1 sprig of thyme
  • ⅔ cup of fresh Ricotta cheese
  • 1 organic egg
  • Salt and black pepper to tatse
  • Durum wheat Semolina for bread flour
  • Peanut oil to taste

What You’ll Do

  1. Start by carefully washing your zucchini and carefully cutting the ends off of each one
  2. Grate them each through a medium toothed grater
  3. Place into a colinder which is sat atop a bowl
  4. Add salt to your zucchini pieces
  5. Now, place a saucer with something heavy on it, such as a book, to squish the zucchini slightly
  6. Leave your zucchini like this for one hour
  7. After they have been sitting, crush them further with a spoon so as to remove as much water from them as possible
  8. Place all of your zucchini in the center of a clean dish cloth
  9. Wrap in the dish cloth and wring out further to remove any excess liquid
  10. Place them in a bowl and add your drained ricotta
  11. Next, add your parmesan cheese to the bowl
  12. Add your washed thyme leaves as well and mix it all together well
  13. Add your egg and your breadcrumbs to the bowl and continue mixing well by using your hands
  14. Add a few pinches of salt and pepper to the mixture
  15. Take small handfuls (about the size of a meatball) of your zucchini dough and roll around in your palms until if forms a sphere
  16. Roll your dough ball through the Semolina
  17. Put your oil into a pan and heat until you reach about 350 degrees
  18. Place your zucchini balls into the pan forming one layer across the bottom of the pan
  19. Fry until golden brown and place on a paper towel to drain

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