Greek zucchini fried meatballs.

Grate the  zucchini, salt them lightly and leave in colander to remove ALL the fluids for several hours. Then squeeze occasionally causing their water to be removed. In the end, a few little squeezes with your hands and put them in the bowl that will knead the zucchini. Should have stayed 2 cups upside down after wringing, firmly pressed into the cup.
Grate the tomato, potatoes and eggplant and add trimmings to the zucchini. The onions should come out about 1 cup,the eggplant one, half cup the potato, and tomato ½ - ¾ cup. Add the chopped herbs, one cup of nut (or toast), egg, oil, salt, pepper, oregano and finally the yeast and knead well to mix the ingredients.
If necessary, add another half cup of nut to have a firm mixture that is molded into stable meatballs. Leave in the fridge for 1 hour. Shape the mixture into zucchini balls, dipping your hands or meatballs pieces in flour mixture, because it sticks.
Fry in olive oil: Pour 1 cup (if you fry them all) in a pan and let it burn but not get smoky.Put 0ne or two, to avoid much lower oil temperature. Let them fry completely from one side and turn only once preferably. They will make a great crust.When crust is done, slightly turn down the temperature to be cooked inside. When ready remove the paper towel.
Rating 4.4
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Servings:  4
Prep Time:  20 minutes
Total Time:  6 hours(resting and cooking)

Related Categories:   Appetizers,  


1.5kg large zucchini 1 large eggplant 1 medium potato 1 medium tomato 1 large or two medium onions ¾ - 1 cup chopped parsley 2-3 tablespoons chopped avarsamo ( mint ) 1-1.5 cup grated barley rusk (or nut rye or rye toast ) 1 egg 3-4 tablespoons oil 1 sachet of dry yeast Salt ( with caution because the pumpkin has already keep a little ) Pepper ( 1 teaspoon each , or as we like ) Oregano ( 1 heaped teaspoon) Flour for rolling

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