Meatballs are an all around satisfying, comforting dish. They go well with pasta, for a lighter meal, salad, or just alone as a snack. My friend makes eggplants balls which are wonderful. I tried it once and without a deep fryer, and although very tasty, they fell apart. So this time I decided to try the zucchini balls. Same idea, different ingredients.
First, grate the 3 cups of zucchini and wrap paper towel around them so the moisture can be absorbed. Let sit for about 10 minutes, more if you have the time. Next mix the zucchini in a large bowl with 1/2 cup green onions, 1 minced garlic clove and herbs, dried or fresh. I used a dried Italian herb mix, about 2-3 tablespoons. Add feta cheese to the mix.
Now you are set to start frying the zucchini balls. Pour oil into a pot, enough to practically cover the zucchini balls as they fry. I used 1/2 olive oil and 1/2 vegetable oil. Take mixture and form into 1 inch balls. Mine were made bigger which is probably why they fell apart yet again!
Let them fry, flipping them over if need be, until the outside is golden brown or darker to your liking. When done, take them out and place on paper towels so the excess oil can be absorbed.
Herbed zucchini balls can be made and put with pasta and sauce, served appetizer style with tooth picks and marinara, vodka sauce, romanesco or any other dipping sauce! I was making dinner and I normally ATTEMPT a lower carb option, I put the herbed zucchini balls with Classico's Cabernet Marinara Sauce (my favorite jarred marinara,) and topped it with Sorrento Velvety Smooth Ricotta, the creamiest ricotta I've found.
Ingredients
3 Cups Grated Zucchini
1/2 Cup Green Onions, Chopped
3/4 Cup Feta Cheese
2-3 TBSP Italian Seasoning
2 Garlic Cloves, Minced
2 Whole Eggs
1/2 Cup Bread Crumbs (I used whole wheat, gluten free is an option as well.)
Cooking Oil
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