Preparation

• To prepare your vegetarian balls, first, you need to boil the potatoes. I used one that weighed, with the skin, 180 grams.

• Remove the skin, wash it, cut it into chunks, and boil it in lightly salted water. Once cooked, mash it with a fork in a bowl.

• Then take the zucchini, finely grate them with the skin after washing them well. Put them in a sieve to drain. They must lose all their storage liquid.

• You can do this operation the night before and leave the zucchini to drain in the fridge. Or, if short on time, squeeze them well with your hands, or better yet, using a clean kitchen cloth.

• Once squeezed, add the zucchini to the bowl with the mashed potato. Add the smoked provola cheese cut into cubes (or the cheese you like best).

• Add the grated zest of half a lemon (organic and previously washed), 4-5 tablespoons of grated parmesan, and some oregano if you like.

• Adjust for salt and pepper. Add a medium whole egg, a few tablespoons of breadcrumbs (I used about 60 grams but the amount may vary based on how much liquid the zucchini retained. Adjust by eye).

• Mix everything well with a spatula, or with your hands. If the mixture is still too soft and difficult to work with, add a little more breadcrumbs and mix.

• Form your balls. Take some of the mixture and make as many balls as you can until you have used all the ingredients. Roll the balls in the breadcrumbs (about 20 grams) to which you have added a couple of tablespoons of sesame seeds.

• At this point, you only need to choose how to cook your vegetarian balls. You can fry them in plenty of seed oil. Cook them in a pan with a little olive oil, browning them over a very low flame. Or cook them in the oven/air fryer.

• In the case of frying in plenty of oil, let the balls rest in the fridge for about an hour to make them firmer and prevent them from opening during cooking.

• For cooking in a pan, choose one that is large enough to hold all the balls or cook them in batches.

• With these doses, I obtained 18 small balls, and you need enough space to turn them without breaking them, or cook them a little at a time.

• Heat just a couple of tablespoons of olive oil in a non-stick pan, brown a clove of garlic, and then place the balls inside. Brown them on all sides over a very low heat. Turn them occasionally with care.

• Once browned, turn off the heat, dry on paper towels, and serve.

• If you prefer, you can bake your vegetarian balls in a static oven at 356°F for about 15 minutes. Or in an air fryer at 329°F for about 10 minutes.

• And your Vegetarian Balls with Zucchini, Potatoes, and Provola are ready!

  Soft, stretchy, also perfect when cold. Enjoy your meal and see you at the next recipe 😉

• If you don’t eat them immediately, once cooled, store them in a closed container in the fridge for up to two days. Warm them up for a few minutes in a pan or in the oven before serving.

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