INGREDIENTS
For around 20 neatballs
- 800g zucchini
- Parmesan 100g
- 30g bread crumbs
- 5g thyme
- 80g cow ricotta cheese
- 1 organic egg
- Salt
- Pepper
- Re-milled durum wheat semolina, to shape the meatballs
PREPARATION
Wash the zucchini and cut the edges off. Grate them and put them in a colander with a sprinkle of salt.
On the top of the zucchini put a small dish and upon it, place a weight.
Leave the zucchini this way for at least 1 hour, to let them dry from their water.
Place the dehydrated zucchini in a kitchen towel, roll it around the zucchini and squeeze properly. This way the zucchini will lose further water. Put them in a bowl with the ricotta cheese.
Add the parmesan and mix well and at the end add the thyme.
Finally add eggs and bread crumbs, mix well and fix salt and pepper.
Knead the batter properly until it becomes smooth and solid enough to shape a ball. With wet hands, shape the balls with around 20g of dough for each ball.
The balls must be round and slightly flat.
Put the balls in the semolina and in the end put them in a tray: you should obtain in the end almost 22 balls. In a pot, pour some oil and when it reaches 180°, dip the balls inside one at a time.
Fry them until they’re gold, drain them and place them on some kitchen paper.
Serve hot