Zucchini Meatballs with Ricotta
The zucchini is washed well under a stream of water, ensuring that we remove any impurities or pesticide residues, considering that we will also use the skin. After cleaning it, we use a large grater to turn it into fine strips, which will add a soft and moist texture to our dish. The carrot, rich in vitamins and with a natural sweetness, is peeled with a peeler or a knife, then grated to achieve a consistency similar to that of the zucchini.
The onion, the ingredient that adds extra flavor, is chopped as finely as possible so that it integrates perfectly into our mixture. In a large bowl, we combine the grated zucchini, carrot, and chopped onion, mixing them well to ensure they are evenly distributed. Then, we add a fresh egg, which will bind the ingredients, providing a homogeneous consistency to the dish. Flour, an essential ingredient for achieving a crispy texture on the outside, is added gradually while continuously mixing.
Ricotta, the creamy cheese that will bring a delicate taste and a touch of refinement, is the next ingredient we incorporate into the mixture. Spices such as salt, pepper, and possibly some herbs are added to taste, to enhance the flavors. We mix everything until we obtain a well-homogenized composition that has a slightly sticky consistency but is not too fluid.
In a pan, we heat the oil over medium heat. When the oil is hot enough, we use a spoon to take portions of our zucchini and carrot mixture, carefully letting them drop into the pan. We cook each portion for a few minutes on each side until they become golden and crispy, and the aroma blends perfectly. When ready, we take the vegetable patties out onto a paper towel to absorb the excess oil. These delicious zucchini and carrot patties can be served warm or cold, making them ideal as an appetizer, breakfast, or snack. The fresh flavors and crispy texture make them irresistible, no matter the time of day.
Ingredients: 1 zucchini 1 carrot 1 small onion 2 tablespoons of ricotta with dill and sweet paprika 1 egg 2 tablespoons of flour oil for frying
