3 large zucchini, chopped
1 cup (250 ml) smoked scarmoza, cubed, or as much as you need
1 cup (250 ml) pecorino cheese, cubed
small bunch fresh mint leaves, finely chopped
2 eggs
1 cup (250 ml) breadcrumbs, plus extra for coating
1 1/2 cups (375 ml) extra virgin olive oil, for frying |
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Add the zucchini in boiling salted water for 4 minutes.
Drain excess water from the zucchini. |
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Transfer to a baking dish and allow to cool. Squeeze out
excess water from the boiled zucchini. |
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In a mixing bowl, add zucchini, scarmoza cheese, pecorino
cheese, mint leaves, eggs and breadcrumbs. Mix well until ingredients are evenly
distributed. |
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With your hands, shape the meatballs into the size of
golf balls. Coat the balls with the breadcrumbs. |
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To make the tomato salad, add cherry tomatoes, basil and
salt to a bowl. Drizzle with olive oil and mix together. |
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Heat olive oil in a deep frying pan. Gently place the
meatballs into the hot oil and let fry until golden and crispy. |
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Transfer to a plate with an absorbent paper towel to drain
excess oil. |
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Serve with the tomato salad. |
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