We grow 2 to 3 zucchini plants every year. E always warns me that they go berserk and over-produce. Of course, I never listen; I planted 3 plants from seed and inherited 2 more from the compost pile. It’s not even June and I am harvesting 4-5 large zukes per day. Time to get creative!
Last year, I researched Zucchini Fritters recipes and then adapted them to my own taste and the ingredients we already have around our micro-farm. The end product is not fritter-like… more like fried balls. I creatively named my new food invention Zucchini Balls. They are a hit with adults and children alike.
- 2-3 medium size zucchinis
- 2-3 medium size potatoes
- 1 egg
- 1/2 cup of flour
- parsley or basil or any fresh herbs you have around the house
- garlic, salt, & pepper
- cayenne pepper (optional)
- Shred zucchinis and potatoes in a large bowl
- Add a pinch of salt and pepper; let the mixture sit for a few minutes
- Use a cheese cloth (or any thin cloth) to squeeze out the water (zukes retain a lot of water)
- Add minced garlic, egg, and flour; mix everything together
- Heat up oil in a small sauce pan
- Use a teaspoon to scoop the mixture out the bowl and make balls with your hands
- Drop the balls into hot oil
Many recipes call for a sour cream base sauce; however, I find that the balls are tasty enough as is. For more adventurous palettes, I recommend adding some sort of spiciness, like cayenne pepper.
Let me know how your version to zuke balls turn out!