Zucchini and Ricotta Balls, crunchy on the outside and soft on the inside, are perfect to serve as an appetizer, or as a fully vegetarian main course for a quick lunch or dinner, accompanied by a nice salad, but also to present at a buffet.
To prepare them, you need very few ingredients: zucchini, an egg, breadcrumbs, ricotta, grated cheese, and herbs. Easy and quick, in a word: delicious!
For perfect preparation, read my tips after the recipe description.
But now let’s see together how to make the Zucchini and Ricotta Balls recipe. Prepare the ingredients, let’s start.
And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. I’m waiting for you.
Gabriella
Other tasty recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
Ingredients for about 20 balls
- 300 g zucchini (350 g – about 2)
- 1 egg
- 100 g ricotta (1 pack of Vallelata ricotta)
- 40 g Grana Padano grated
- 45 g breadcrumbs
- to taste thyme
- to taste salt
- to taste pepper
- to taste breadcrumbs
Tools
To make the Zucchini and Ricotta Balls recipe, you need:
- 1 Electric Grater
- 1 Bowl
- 1 Pan
Steps
HOW TO PREPARE ZUCCHINI AND RICOTTA BALLS
First, wash the zucchini and trim them; then grate them with a medium-hole grater or with the vegetable slicer (practical and quick, no effort),
then squeeze them with a potato masher (simple and quick), to remove all the excess water, or place them to drain in a colander or strainer, pressing them with a fork.
At this point, place the squeezed zucchini in a bowl (or a plate with high edges), add the egg, the grated cheese, the breadcrumbs, the ricotta (first, drain it from the whey), the salt, and the pepper and the thyme (or basil, chives, or mint chopped into pieces if preferred); mix everything well with a fork.
Form the balls (mine weighed about 25 g), rolling them with the palm of your hands. Slightly press them and roll them in breadcrumbs; fry them in abundant hot oil, for a few minutes on both sides. Serve them hot.
Here are the Zucchini and Ricotta Balls ready. Enjoy your meal!
See you at the next recipe.
Storage
You can store the Zucchini Balls in the fridge for 1 – 2 days, closed in an airtight container.
Tips and Suggestions
– If the mixture is too soft, add 1 – 2 more tablespoons of breadcrumbs. Start with one, if it’s not enough, add another.
Some advice on cooking:
– Air fryer cooking: place the balls just coated in breadcrumbs in the fryer basket. Set the temperature to 356°F and cook the balls for a few minutes.
– Oven cooking: place the balls on a baking sheet covered with parchment paper, drizzle with a little oil and bake in a preheated oven at 356°F for about 20 minutes (depending on the size of the balls) and until golden brown.
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