Polpette di Zucchine (Fried Italian zucchini and mozzarella balls)

Step 1/ 3

• ¼ zucchini
• ⅛ clove garlic
• 20 g mozzarella cheese
• ½ sprigs marjoram
• 5 ml water
• olive oil

• cutting board
• knife
• frying pan
• rubber spatula

Dice zucchini and mince garlic. Cube mozzarella. Remove leaves from marjoram sprigs and set aside. Heat olive oil in a frying pan, add zucchini and garlic, and sauté. Once lightly browned, add water and let cook until soft.

Step 2/ 3

• 4 g grated Parmesan cheese
• breadcrumb
• ⅛ egg
• ⅛ tsp Piment d'Espelette
• salt
• pepper

• bowl
• fork

Transfer zucchini mixture to a bowl and crush with a fork. Add marjoram, mozzarella, Parmesan, half the breadcrumbs, egg, Piment d'Espelette, salt, and pepper. Mix to combine. Using your hands, shape the mixture into small balls. Roll them in remaining breadcrumbs.

Step 3/ 3

• peanut oil
• lemon (for serving)

• pot
• slotted spoon
• paper towels

Heat peanut oil to 190°C/375°F in a tall pot and fry zucchini balls until golden brown, approx. 3 min. Drain on a paper towel-lined plate. Serve with lemon wedges and enjoy!

Enjoy your meal!