Zucchini and Ricotta Balls
How do you make zucchini and ricotta balls?
Grate the zucchini and mix it with ricotta, chopped mint, salt, pepper, and breadcrumbs until you have a manageable mixture. Shape the balls, coat them with more breadcrumbs, and cook them in a skillet with olive oil, turning every 2 minutes until completely golden.
I love these vegetarian balls for their delicate flavor and because they melt in your mouth. They are prepared in just a few minutes, and the satisfaction is huge.
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Servings: Makes 25 medium balls
Ingredients
- 250 g zucchini (about 2)
- 250 g ricotta
- 5-7 mint leaves
- 100 g breadcrumbs
- Extra virgin olive oil
Instructions
Start by washing the zucchini and grating them, either by hand or with a food processor or mixer if you have one. Set aside.
Place the ricotta in a large bowl and sprinkle with a pinch of salt and pepper.
Mix well.
Add the grated zucchini.
Finely chop the mint leaves.
Add the mint to the ricotta and zucchini mixture. Mix.
Add the breadcrumbs.
Mix well.
Shape the balls. Place a little breadcrumbs in a small bowl and coat each ball in the breadcrumbs one by one.
Add a couple of tablespoons of extra virgin olive oil to a nonstick skillet and place a few balls in at a time. Turn them every 2 minutes until they are completely golden.
Continue until all the mixture is used.
Serve very hot, although they are tasty cold too; you can even take them to a picnic, and they will be delicious.
Enjoy your meal!
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- 250 g zucchini (about 2)
- 250 g ricotta
- 5-7 mint leaves
- 100 g breadcrumbs
- Extra virgin olive oil