Recipe: Zucchini Balls

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!

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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.

INGREDIENTS

  • 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)

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COOK

  • 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

EAT

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!

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