Ingredients
- 500 grams zucchini, grated
- 2 teaspoons salt
- 1/2 cup flat-leaf parsley, finely chopped
- 1/2 cup Pecorino Romano cheese, grated
- 1/2 cup breadcrumbs (dried)
- 1 medium yellow onion, finely chopped
- 1 large egg (beaten)
- Freshly ground black pepper, to taste
- Pinch of cayenne, to taste
- Canola oil, for frying
How to Make
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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.
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Step 2: Mix the zucchini, parsley, cheese, breadcrumbs, onion and egg in a bowl & season with black pepper and cayenne.
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Step 3: Divide and roll zucchini mixture into 20 balls.
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Step 4: Pour the oil into a large saucepan to a depth of approximately 5cm and heat over medium-high heat.
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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.
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Step 6: Serve with a tomato dipping sauce.
We hope you enjoy this recipe!
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