Ricotta and zucchini meatballs are delicious fried meatballs, crispy on the outside and super soft on the inside. They have a delicate flavor that makes them irresistible, and you’ll want to eat them one after another. I recommend also trying other zucchini recipes where you’ll surely find some other recipe to try.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Frying
- Cuisine: Italian
Ingredients to prepare Ricotta and Zucchini Meatballs
- 1.25 cups flour
- 2 cups zucchini
- 0.88 cups ricotta
- 1 egg
- breadcrumbs
- 1 pinch salt
- to taste peanut oil
- salt
Preparation
Let’s start preparing the ricotta and zucchini meatballs. First, wash the zucchini, remove the ends, and grate them with a large-hole grater. Place them in a colander and occasionally squeeze them to remove excess water. Too much water could ruin the final result of the meatballs.
In a bowl, combine ricotta, egg, grated zucchini, flour, a pinch of salt, and 1 tablespoon of breadcrumbs. Mix everything well. If the mixture is too soft, add a few more spoonfuls of flour to obtain a compact mixture that can be worked with your hands to form meatballs.
Pour peanut oil into a pot, or use a deep fryer, and heat it to the appropriate temperature for frying.
Wet your hands, form the meatballs, and roll them in breadcrumbs. When the oil is hot, fry a few meatballs at a time, turning them halfway through to brown them on both sides.
When cooked, remove them from the oil and place them on paper towels to absorb excess oil. Meanwhile, continue frying the remaining meatballs.
Once you’ve fried all the ricotta and zucchini meatballs, add a pinch of salt and serve them hot or at room temperature.
