Zucchini Polpettes

Hello, chefs! 😋

Zucchini (or courgettes) is a typical summer vegetable in our country. Once they start growing in the garden, we can't wait to eat them. That's why they appear several times a week on the plate, prepared in different ways. They can be roasted in slices, stewed in cubes, grilled, and stuffed. And there are more recipes to come.

Today I have a recipe for zucchini polpettes, and I saw somewhere that polpette is also translated as dumplings ... I think a better translation is a kind of meatballs but without meat :). I don't care what it's called, as long as it's delicious :) 😋

At home, we make polpettes from larger and older zucchini, while the smaller and younger ones are used more for roasting and frying.

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What do you need for 4 servings?

2 larger zucchinis
2 eggs
a few tablespoons of flour (I have almond flour but standard wheat flour is usually taken)
salt and pepper to taste
2 decilitres of frying oil

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First, zucchini is grated, salted, left for a few minutes and the water squeezed out.

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Whisk the eggs. Add salt and any spices you like.

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Pour the eggs over the zucchinis and stir.
Add 2-3 tablespoons of flour, enough to keep the mixture compact and sticky.

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Pour two decilitres of oil into a frying pan and heat it well. It must be very hot. Using a spoon, shape the polpette and place them in the boiling oil.
Fry for five minutes on one side to brown them, then carefully turn them over (they may fall apart if they are too watery) and fry for another five minutes on the other side.

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After 10 minutes, take them out of the oil and put them on a plate with paper to drain the oil and cool. They're is crispy on the outside and soft on the inside.

The zucchini polpettes are ready to serve as a main course or a side dish.