These were just so soo.. good! Do you know Sicilian arancini? Those moreish balls made with rice and with cheese in the middle? Well, these are a different version of arancini made with mashed potato, finely grated zucchini and with a cheesy heart too.
They are ever so simple to make and then you shallow fry them in a pan until golden. If you are gluten intollerant just swap ordinary breadcrumbs for gluten free ones and you can enjoy these delights too.
I have not been able to cook that much recently as I cannot use the sink to wash my veggies and do the washing up. The tap was leaking and it needs replacing so whilst I am waiting for the delivery of a new one I am doing my washing up in the bathroom.. fancy that. Well I do have a dishwasher but when you cook you need to rinse knifes, bowls and spoons, so that's not convenient. Last night we ate out which I did not mind, actually it felt such a treat for me as we never eat out during the week. I might fancy that more often!
- Prep Time : 25 minutes
- Cook Time : 40 minutes
Peel and cook the potatoes in salty boiling water for 30 minutes or until soft. Drain and mash.
Cut the zucchini very finely ( use a grater if possible).
In a pan stir fry 2 tbsp of olive oil with the finely chopped garlic clove, the zucchini and salt and pepper. Cook until soft for a few minutes (3 or 4 min should be enough).
Add the zucchini to the mashed potato with the egg, salt and pepper, parmesan cheese and enough breadcrumbs for you to be able to handle the mixture. It should not be too sticky. I added 5 tbsp.
Put some mixture in your hand, put a piece of cheese in the middle and "seal" well with some more mixture then roll into breadcrumbs.
Put some oil in a pan over a source of heat and when it is very hot fry the balls until nice and golden. Turn them on both sides so they will cook evenly.