ZUCCHINI AND RICOTTA MEATBALLS 

Light zucchini and ricotta meatballs, tasty, quick to prepare, to be fried or baked are always super good. The hardest thing for me was remembering exactly the doses since as you may have understood from my mom and my grandmother I didn't just get blue eyes ... I also got into the bad habit of making recipes with a little of this, a little of that and a little of that and then totally forgetting how much this "a little" was... I swear I tried to put them as precise as possible... Do you want to try them? Run to buy zucchini.

And now...

Well, fasten your apron...!

Ingredients

For the meatballs

400 g Zucchini

150 g Ricotta

50 g Parmigiano Reggiano

50 g Breadcrumbs

1egg

Salt

Pepper

For breading

Breadcrumbs

For frying

Peanut oil (or extra virgin olive oil)

Preparation

Wash the zucchini well and remove the two ends. Grate the zucchini raw and squeeze them well once grated to remove excess liquid. Put the grated and squeezed raw zucchini in a bowl together with the ricotta, grated Parmesan cheese, breadcrumbs, a whole egg, salt and pepper and knead well with your hands in order to obtain a homogeneous and soft dough. Form meatballs with your hands moistened with water and crush them slightly. Dip each meatball in breadcrumbs and then decide how to cook them.

FRIED

Heat plenty of oil for frying in a high-sided container and cook the meatballs for about 5 minutes.

Drain the zucchini and ricotta meatballs and dry them with paper towels.

IN THE PAN

Heat two or three tablespoons of extra virgin olive oil in a pan and cook the meatballs on both sides for about 5 minutes then dry them with paper towels.

IN THE OVEN

Put the meatballs on parchment paper, sprinkle them with oil and bake them in a preheated oven at 200 ° for about 20 minutes until they become golden.