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Polpette di Zucchine

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POLPETTE DI ZUCCHINE

I grew up eating these at Nonna’s. My cousins and I would just keep eating them before Sunday’s supper, which is really enough for BLD (breakfast,lunch,dinner).

What You’ll Need:

  • 4 eggs
  • 2 zucchinis, shredded (squeeze out the liquid)
  • 1 zucchini diced (squeeze out the liquid)
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 cup grated parmigiano
  • 1/2 tsp baking soda
  • 1/4 cup fresh parsley and basil
  • 1 cup flour
  • olive oil for frying or vegetable oil

Method:

  1. Beat the eggs in a bowl until smooth and combine the shredded and diced zucchini, then season with salt and pepper. Add parsley/basil and cheese.
  2. Heat the oil in a skillet
  3. Just like your making pancakes, drop the batter in the hot oil spoonfuls at a time. Do two at a time, do not overcrowd.
  4. cook about 3-4 mins each side, or until golden brown.
  5. place on paper towel to absorb excess oil before serving.

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Sarah Colbourn

Hello! Buona Sarah is your home to discover passionate and delicious cooking. I'm a health nut, with Italian roots, who lives a bustling city life. Whether you're cooking for one or entertaining, here you'll find recipes, resources and tutorials that show you how simple and delicious healthy food can be. Buona Sera.

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