Courgette Balls Recipes

Steps:

• Cut off the bottoms of each zucchini and use a cheese grater or box grater to shred into a large bowl. Sprinkle salt on top, toss, and let rest in a colander in the sink for 20 minutes to pull out excess moisture.
• Preheat the oven to 375˚F (190˚C).
• Using a dish towel, squeeze out excess liquid from the shredded zucchini. Move the zucchini to a dry bowl and add the egg, ricotta bread crumbs, Italian seasoning, basil, parsley, pepper, olive oil, onion, and garlic. Stir until evenly mixed, then form the mixture into golf ball-sized balls.
• Bake for 30-40 minutes, or until browned, flipping halfway through.
• Serve over pasta with marinara sauce.
• Enoy!

Steps:

• Grate the courgettes and place in a colander, sprinkle with the salt and leave to seep for 30 minutes or more.
• Place the courgette in a clean tea towel and wring out every possible drop (this is easier with an assistant).
• Add the remaining ingredients, leaving out the flour and oil.
• If the mixture is too runny add more breadcrumbs or a few tablespoons of flour.
• Roll the mixture into small balls, roll in the flour and place on a plate.
• Chill for at least 30 minutes in the fridge.
• When ready, shallow fry in hot oil until crispy.
• Serve immediately.

Steps:

• In a bowl, combine the grated courgette, flour and parmesan. Shape into walnut-size balls, then flatten.
• Heat a non-stick frying pan over a medium heat and add the oil. Fry the fritters for 2-3 mins on each side until golden brown. Serve straight away with red pepper hummus.