Fried Zucchini Balls
Recipe: #22915
February 19, 2016
Categories: Appetizers, Baby Shower, Birthday, Easter, Fathers Day Mothers Day, New Years, Deep Fry, Vegetarian, Zucchini, Kosher Dairy, more
"This is a recipe by Jeremy Vincent. These tasty little morsels are a great way to use up this under rated vegetable. Serve with you favourite dipping sauce for a wonderful appetiser. I used tomato dipping sauce and served the balls warm."
Ingredients
Nutritional
- Serving Size: 1 (43 g)
- Calories 29.9
- Total Fat - 1.3 g
- Saturated Fat - 0.5 g
- Cholesterol - 12 mg
- Sodium - 278.5 mg
- Total Carbohydrate - 3.1 g
- Dietary Fiber - 0.6 g
- Sugars - 1.2 g
- Protein - 1.8 g
- Calcium - 39.6 mg
- Iron - 0.4 mg
- Vitamin C - 5.3 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Mix the grated zucchini and salt in a strainer, set a weighted plate on top, let it drain for 30 minutes. Wrap the drained zucchini in a clean tea towel and squeeze out the liquid.
Step 2
Mix the zucchini, parsley, cheese, breadcrumbs, onion and egg in a bowl & season with black pepper and cayenne.
Step 3
Divide and roll zucchini mixture into 20 balls.
Step 4
Pour the oil into a large saucepan to a depth of approximately 5cm and heat over medium-high heat.
Step 5
Working in two batches, fry the zucchini balls until browned and crisp, 5-6 minutes. Using a slotted spoon, transfer to paper towels.
Step 6
Serve with a tomato dipping sauce.
Tips
No special items needed.