15 September 2020

Zucchini balls

Main courses

One last recipe to stretch over summer and carry on Greek escape…

 

For about 20 balls

  • 1 zucchini (organic)
  • 1 spring onion
  • 1 egg
  • 3 tbsp of self-rising flour
  • 3 tbsp of Mizithra
    (or 100g (31/2 oz) of Feta)
  • 2 sprigs of mint
  • Salt, pepper

Wash and grate the zucchini in a colander and sprinkle with a little bit of salt. Allow to drain for 30 minutes, then squeeze them with your hands.

In a bowl, squeeze the Mizithra or Feta, and add the lightly beaten egg and the self-raising flour. Mix and add the grated zucchini, the chopped spring onion and the finely chopped mint. Mix well, then, with a spoon, form balls and bake them in hot olive oil until they are golden brown. Drop them on paper towel.

Serve lukewarm with a fresh goat yogurt, seasoned with salt, pepper and a little bit of olive oil.

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