Zucchini Balls
8 Views
3 months ago
8 Views
3 months ago
8 Views
3 months ago
Elisakocht
@elisakocht
This recipe is automatically translated for you.
These little zucchini balls really won me over. They get wonderfully crispy on the outside, while the inside stays pleasantly soft and creamy. Since the main ingredient is low-calorie zucchini, I think they're great for a figure-conscious diet. Instead of conventional flour, I used chickpea flour in this recipe, which makes the balls even healthier. The mountain cheese gives the vegetable balls a wonderfully savory note. The zucchini balls are prepared in no time and are perfect as a complete lunch with a small salad. Alternatively, you can also enjoy them cold as a healthy snack between meals.
Information
Overview
Difficulty
Spiciness
Time
Preparation
Cooking
Tags
Ingredients
Servings
4
- Zucchinis
2
- Onion
1
- Vegetable Oil
3 tablespoons
- Petersilien
3 tablespoons
- Mountain Cheese
150 grams
- Chickpea Flour
70 grams
- Breadcrumbs
70 grams
- Egg
1
- Salt
1 teaspoon
Instructions
Prepare Zucchini
Cut the zucchini lengthwise in half and then into quarters. Remove the core to prevent the mixture from becoming too watery.
Dice Zucchini
Cut the prepared zucchini into very small cubes. This ensures a uniform texture in the later mixture.
Sauté
Heat some oil in a pan and sauté the zucchini cubes – possibly together with finely diced onion – for about 5 minutes. Make sure the vegetables are cooked through but don't brown.
Mix
Let the sautéed vegetables cool down. Then mix them in a bowl with mountain cheese, chopped parsley, chickpea flour, breadcrumbs, an egg, and a pinch of salt.
Chill
Put the mixture in the fridge for 30 to 60 minutes so it can chill properly and the flavors can combine.
Shape and Fry
Shape small balls from the mixture with slightly moistened hands. Fry them in oil, turning regularly, until they are golden brown all around. Serve the zucchini balls warm or cold.