Small balls of zucchini and mozzarella cheese: the recipe for a stringy appetizer
The small balls of zucchini and mozzarella cheese are a simple and super greedy vegetarian snack. The protagonists of this preparation, of course, are zucchini, undisputed queens of the summer season, which, mixed with eggs and stale bread and then stuffed with mozzarella cheese, are molded into a small ball and then fried in boiling oil. The final result will be irresistible; golden and crunchy, but with a soft and stringy heart, these small balls are perfect for a delicious appetizer, and if combined with a fresh mixed salad they also become an excellent second course.
How to prepare small balls of zucchini and mozzarella cheese
Wash, peel and cut the zucchini into cubes. Then, transfer them to a plate 1 and sprinkle them with a little salt.
Wash, peel and cut the zucchini into cubes. Then, transfer them to a plate 1 and sprinkle them with a little salt.
Break up the stale bread and collect it in a bowl. Wet it with milk 2, let it rest for about ten minutes and then mash it with a fork.
Break up the stale bread and collect it in a bowl. Wet it with milk 2, let it rest for about ten minutes and then mash it with a fork.
Add the egg and cheese, season with salt, season with a little pepper and mix 3.
Add the egg and cheese, season with salt, season with a little pepper and mix 3.
Squeeze the zucchini, add them to the dough 4 and knead well.
Squeeze the zucchini, add them to the dough 4 and knead well.
Take a portion of the dough, open it and place a mozzarella cube inside it 5. Then compact and close the small ball tightly in your hands. Pass it in the flour.
Take a portion of the dough, open it and place a mozzarella cube inside it 5. Then compact and close the small ball tightly in your hands. Pass it in the flour.
Pass each floured small ball first in the beaten egg and then in the breadcrumbs, taking care to cover all sides 6.
Pass each floured small ball first in the beaten egg and then in the breadcrumbs, taking care to cover all sides 6.
Dip the small balls, a few at a time, in plenty of boiling seed oil for 2-3 minutes, making them brown on all sides. Drain them gradually on a sheet of absorbent kitchen paper 7.
Dip the small balls, a few at a time, in plenty of boiling seed oil for 2-3 minutes, making them brown on all sides. Drain them gradually on a sheet of absorbent kitchen paper 7.
Serve the small balls of zucchini and mozzarella cheese while still hot, garnished with a few fresh mint leaves 8.
Serve the small balls of zucchini and mozzarella cheese while still hot, garnished with a few fresh mint leaves 8.
Preservation
The small balls of zucchini and mozzarella cheese can be preserved in the refrigerator for a maximum of 2-3 days, closed in a special container with an airtight seal.
