Zucchini and Parmesan Balls

I love cheese, I love balls, heck I even love zucchini (when it’s smothered in cheese). So I had to come up with a recipe and give them a try!

Recipe Photo

I love cheese, I love balls, heck I even love zucchini (when it’s smothered in cheese). So I had to come up with a recipe and give them a try!

serves
6
time needed
prep cook
ingredients
8
difficulty
Easy
rating (click to rate)
3.2 based on 14 ratings, click to rate

Ingredients

  • 2 Zucchini's grated
  • 125 grams Pickled Onion Cheese or any strong crumbly cheese
  • 20 grams Parmesan Cheese finely grated
  • 50 grams Parmesan Cheese for coating
  • 1/2 cup Flour
  • 1 Egg
  • 3/4 cup Breadcrumbs
  • 1 cup Oil for frying

Method

  1. Mix grated zucchini's, pickled onion cheese, flour, egg and parmesan cheese together until just combined. They will be quiet moist this is ok, it's perfect for the crumbs and keeps them nice and moist while cooking.
  2. Place breadcrumbs and extra parmesan cheese in a bowl. Spoon a small tablespoon of mix and drop into crumb mix, toss and coat well. Set aside on baking paper.
  3. Heat oil in small wok and cook in batches over a high heat. They will only take about a minute each side to cook and be golden brown. Drain on paper towel. If you have a deep fryer you can always use this on 190º.

Notes

Recipe Hints and Tips:

  • Zucchini and Parmesan Balls are suitable for freezing for up to 6 months. Keep refrigerated for up to 3 days in an airtight container.
  • You can add 2 rashes of diced bacon and lightly cook then add to mix.


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