Fried Zucchini Balls

50m
Prep Time
5-10m
Cook Time
55m
Ready In


"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."

Original is 20 servings

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.

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