NOTES
- Removing the mixture from the fridge, if you see extra fluids from zucchini, remove them.
- You can drain your mixture, once again squeezing it gently through the colander.
| 1 kilo grated zucchini | |
| 1 big onion | |
| 3-4 fresh green onions | |
| 1 leek | |
| 200 gr. feta cheese | |
| 80-100 gr. greek kefalotyri (or pasrmesan) | |
| 3 grated carrots | |
| 2 peppers (green or red horned) | |
| 2-3 cloves garlic | |
| ½ bunch parsley | |
| ½ bunch fennel | |
| 3 tbsp mint | |
| 3 tbsp basil | |
| 2 eggs | |
| 6 tbsp cornmeal | |
| 1 tbsp baking powder | |
| 3-4 tbsp olive oil | |
| Salt – pepper |
Summer in Greece means “mezedes”, those appetizers, hot or cold, usually savory, placed in the middle of the table, so everyone can enjoy. These zucchini balls are one of the most delicious mezedes. With extra greens and vegetables, they are delicious and healthy.
| 1. | Place zucchini in a colander, add salt and set aside for 10-15 minutes, until you prepare the rest of ingredients. |
| 2. | Slice greens, chop herbs, crumble feta cheese, grate kefalotyri (or parmesan). |
| 3. | Drain zucchini completely, using a clean dish towel or a cheese cloth. |
| 4. | In a large bowl combine all the ingredients. |
| 5. | Let the mixture to the fridge for half an hour. |
| 6. | Preheat the oven to 180o. |
| 7. | Make balls in the size of a tablespoon. |
| 8. | Place them in a cooking pan with parchment paper and cook around 40 minutes until nicely golden brown. |
| 9. | Serve with Greek yogurt or tzatziki sauce. |
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