Zucchini balls

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 (3^1/2 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.

Fabrice