Fruits and vegetables are the fundamental pillar on which a diet as healthy as the Mediterranean is based. But there are times when eating vegetables is difficult for us because, engulfed by routine, we end up always preparing them the same way. Luckily, one of the most versatile vegetables is zucchini and incorporating it into our diet is very, very simple. Summer is its best time and we can make everything from ratatouille to zucchini and Parmesan fritters or zucchini spirals (with the help of a spiralizer). Today, however, what we will do is transform a traditionally carnivorous recipe into a vegetarian one. These zucchini meatballs They are very tender, tasty and easy to make.. They will surely become your favourites.
The first thing we will do is wash and grate the zucchini, with a coarse grater. We have to make them lose part of their water so that when we assemble the meatballs they do not fall apart, so we salt and place the grated zucchini on a fine mesh strainer or in a cloth bag so that it releases the water.
It is important to cover the container to protect it from environmental dirt, so we can put a clean kitchen towel on top and forget us for at least an hour. A chef’s trick is to put a deep plate or a bowl under it because the liquid it releases can be used, for example, for a puree or a cold cream, or to lighten a sauce.
After an hour, the zucchini will have sweated the water and, with the help of a spoon (or by squeezing if we have used the bag), we will press to reduce even more. Transfer the zucchini to a clean cloth and We close it tightly to remove any traces of water that may have. We will save this step if we have used a cloth bag because we will be able to press much more and eliminate the water better.
We make the meatball mixture in a bowl to which we add the egg, the cheeses, the breadcrumbs, the granulated garlic and the basil. Once mixed, add the zucchini and salt and pepper, mixing everything until you get a homogeneous mass. If you notice that it is too liquid, add more breadcrumbs until you get a dough that allows us to make the balls that will be our meatballs.
We make the meatballs with our hands and coat them in flour. It’s time to fry them in plenty of oil and once fried, drain them on a plate with absorbent paper. Although they are delicious alone as an appetizer, we are going to give you the definitive trick to drive anyone crazy: accompany them with a homemade tomato sauce or even an Andalusian tomato frita to dunk each bite. A marvel.
Plant Milk Bag, Best Strainer, Cheese Mesh, Fine Mesh Strainer Bag, Reusable Mesh, Fabric Strainer, Vegan Plant Milk Almond Milk Strainer Bag
4-sided grater El Corte Inglés
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Photos | Direct to the palate
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