Zucchini and Parmesan Balls
Course: AppetizersCuisine: AustralianDifficulty: Easy
Servings
6
servingsPrep time
25
minutesCooking time
10
minutesTotal time
35
minutes
Cook Mode
Keep the screen of your device on
Ingredients
2 Zucchini-grated
125 gram Pickled Onion Cheese-or any strong crumbly cheese
20 gram Parmesan Cheese -finely grated
50 gram Parmesan Cheese -for coating
0.5 cup Flour
1 Egg
0.75 cup Breadcrumbs
1 cup Oil-for frying
Directions
- Mix grated zucchinis, pickled onion cheese, flour, egg and parmesan cheese together until just combined. They will be quiet moist this is ok, it’s perfect for the crumbs and keeps them nice and moist while cooking.
- Place breadcrumbs and extra parmesan cheese in a bowl.
- Spoon a small tablespoon of mix and drop into crumb mix, toss and coat well. Set aside on baking paper.
- Heat oil in small wok and cook in batches over a high heat.
- They will only take about a minute each side to cook and be golden brown.
- Drain on paper towel. If you have a deep fryer you can always use this on 190º.
- Recipe Hints and Tips:
- Zucchini and Parmesan Balls are suitable for freezing for up to 6 months. Keep refrigerated for up to 3 days in an airtight container.
- You can add 2 rashes of diced bacon and lightly cook then add to mix.
I love cheese, I love balls, heck I even love zucchini (when it’s smothered in cheese) and these Zucchini and Parmesan Balls has all of that in one!
I had to come up with this recipe and give them a try!
These?Zucchini and Parmesan Balls?are heavenly! Healthy-ish comfort food!
Have your say!