Colorful Zucchini Meatballs

08/11/2017
Topato
fromTopatoDarth Vader468758643
"Not just colorful but extremely delicious."
Preparation30 min.
Cooking35 min.
Тotal65 min.
Servings8
Cook
Be the first to cook this recipe
  • Views50
  • Views per month0
  • Views per week0
  • Rating5 out of 5

Ingredients

Preparation

Grate the zucchini, sprinkle it with salt and leave it to drain its juice for about 30 min.

Grate the carrot, chop the onion and parsley finely.

Once the zucchini is ready, squeeze it carefully with your hands to drain out any remaining juice and put it in a bowl. To it, add the carrots, parsley, onions, pinch of salt, stir and add the egg and flour. Knead well, add more flour if needed.

You need to get a mixture that's a little softer than mince used for meatballs. Heat the oil and form meatballs with moist hands. Drop them in carefully to fry, flip them over once ready to fry on the other side.

If you don't want them fried, you can arrange them onto baking paper in an oven dish and bake in a preheated oven until ready.find similar recipes here

5 1
4 0
3 0
2 0
1 0
Give your rating:

Comments

Be the first to comment

Tastycraze.com on Facebook

More from categories