I have already said before that word of mouth recipes are often the best. When I visit my mum she always comes up with new recipes from her girlfriends. The girls meet on a Tuesday morning at the weekly market. The little town seems to liven up on a Tuesday: many farmers come into town from nearby villages to buy plants and seeds and housewives buy their fruit and veg and fresh fish. This is all a good excuse for lots of chit chats over at least a couple of espressos.
This "polpette di zucchine" or zucchini fritters recipe is the result of one of those Tuesday morning meetings.
When making vegetable fritters I usually don't boil the veg but for this recipe you will need to simmer the zucchini until soft. This means that if you have leftover cooked vegetables you could use this recipe to use them up.
You will then add eggs, Parmigiano, flour, breadcrumbs, shape them into balls and fry them.. yes definitely a tasty one! For a lighter version you can also drizzle them with olive oil and pop them in the oven until golden.
What to say: grazie mamma! 🙂
- Prep Time : 30 minutes
- Cook Time : 10 minutes
- Yield : 18
Wash the zucchini, trim the ends and put them in a saucepan covered with cold water. Bring to the boil and cook them until soft. They should take about 5 minutes. Prick them with a fork to check if they are cooked. Drain and thinly slice them. Put them in a colander to cool down. You can gently press them with a fork so any excess water will be removed.
Mix them with the eggs, the chopped mint leaves, salt and pepper, the Parmesan and then add the flour. Helping yourself with a spoon make soft balls. You might find that the mixture is too sticky, in that case add a little extra flour.
Roll the balls into breadcrumbs.
Fry them in hot oil for a few minutes until golden, turning them on both sides.