Zucchini meatballs with cheese and dill

Name: Zucchini meatballs with cheese and dill
Ingredients: 1 kg zucchini; 200 g salty sheep cheese; 2 eggs; 1 bunch of dill (I used dried dill); 7 tablespoons of flour; salt (if needed); pepper; oil for frying

Appetizers - Zucchini meatballs with cheese and dill by Iasmina B. - Recipia

Zucchini fritters with cheese and dill are made from a simple mixture, but the zucchini must be well drained before mixing. Otherwise, the batter remains too soft and the fritters are harder to turn in the pan. The salty sheep cheese provides the main flavor, while the dill complements the combination very well. I usually use a spoon to place the mixture in oil and fry them over medium heat until they develop a golden crust on both sides. Quick Info Total time: not specified in the original recipe Preparation time: not specified Cooking time: not specified; the fritters are fried over medium heat until golden brown on both sides Servings: the number depends on the size of the fritters Difficulty: easy Recipe type: appetizer, snack, or fried vegetable dish Ingredients 1 kg zucchini 200 g salty sheep cheese 2 eggs 1 bunch of dill or dried dill, to taste 7 tablespoons of flour Salt, only if needed Pepper, to taste Oil for frying The zucchini and cheese are grated using the small holes of the grater. Since the cheese is already salty, it is best to add salt only after all the ingredients are mixed and the taste can be evaluated. Preparation method 1. Peel the zucchini and grate them using the small holes of the grater. Place the sheep cheese in another bowl and grate it using the same side of the grater. 2. The grated zucchini will release water. Drain them as well as possible, then place them over the grated cheese. This step is important for the consistency of the mixture, as excess water makes it too soft. 3. Add the eggs and finely chopped dill. If using dried dill, add it directly to the mixture. Mix well until the zucchini, cheese, eggs, and dill are evenly distributed. 4. Incorporate the 7 tablespoons of flour. The mixture is soft, and the flour helps it gain enough consistency to be spooned into the pan. Mix again until there are no areas with unincorporated flour. 5. Add pepper to taste. Taste the mixture and add salt only if the cheese is not salty enough. 6. Heat the oil in a pan. Take a spoonful of the mixture and place the fritters in the hot oil, leaving a little space between them. 7. Fry the fritters over medium heat until they are golden brown on one side. Then flip them and let them brown on the other side. Medium heat helps cook the mixture without burning the outside too quickly. 8. Remove the fried fritters onto a paper towel to absorb the excess oil. They are served after being allowed to drain a little. Why I make this recipe often It is a handy recipe when I have zucchini on hand and want to use them in a dish different from the usual ones. The ingredients are few, and the mixture is prepared quickly. The sheep cheese brings enough flavor, so not many spices are needed. Additionally, the fritters can be served both hot and after cooling. Tips The zucchini must be well drained before being mixed with the cheese. If too much water remains, the mixture will be harder to place in the pan and may spread in the oil. Salt is added at the end and only after considering how salty the sheep cheese is. Sometimes, no salt is needed at all. Place the fritters in the oil with a spoon, in similarly sized amounts. This way, they fry more evenly. Medium heat is important. At too high a heat, the fritters may brown quickly on the outside, while the inside remains undercooked. Do not overcrowd the pan. The fritters need space to be flipped without breaking. Substitutions Fresh dill can be replaced with dried dill, as mentioned in the original recipe. The amount is adjusted to taste. Sheep cheese is the ingredient that brings the salty and specific flavor of the recipe. If replaced, it is preferable to use another salty cheese, but the final taste will be different. Variations The simplest variation is using dried dill instead of fresh. Otherwise, the recipe can remain unchanged. You can make smaller or larger fritters, depending on how you prefer to serve them. Just keep in mind that the size affects the frying time, even if the recipe does not specify an exact time. Serving ideas Zucchini fritters with cheese and dill can be served as an appetizer or snack. They are also suitable alongside other dishes at a simple meal. They can be placed on a platter after being drained on a paper towel to remove excess oil. Frequently asked questions Why do the zucchini need to be drained before mixing? Zucchini release water after being grated. If the liquid remains in the mixture, it becomes too soft, and the fritters are harder to form. Draining is one of the important steps of the recipe. Can I use dried dill? Yes. The recipe can also be made with dried dill. In the original version, it is mentioned that it can be used instead of a bunch of fresh dill. Do I need to add salt? Not necessarily. Sheep cheese is salty, so salt is only added if, after mixing, the mixture still needs it. Pepper is added to taste. At what heat are the fritters fried? The fritters are fried over medium heat. When placed in the pan, they are left until golden brown on one side, then flipped and fried on the other side. What should I do if the mixture seems too soft? First, check if the zucchini have been well drained. The recipe uses 7 tablespoons of flour for the soft mixture, and the amount must be well incorporated before placing the fritters in the pan. The original source does not indicate an additional amount of flour. Nutritional values The values are estimated, as the amount of oil absorbed during frying and the exact number of fritters or servings is not specified. For one serving, the result varies depending on the size of the fritters and how much oil remains in the dish. As a rough estimate, one serving may have approximately 250–350 kcal, 10–15 g of protein, 18–25 g of carbohydrates, and 14–23 g of fat. Sheep cheese mainly contributes to protein, fat, and salt, eggs add protein and fat, while flour and zucchini contribute to the carbohydrate content. The values should not be considered exact, especially since oil absorption varies from pan to pan and from serving to serving. Storage and reheating Leftover fritters can be stored in the refrigerator in a closed container and should be consumed as soon as possible. After cooling, the texture is not the same as when they are freshly fried, but they can also be eaten cold. For reheating, they can be placed back in a pan and heated over medium heat, without leaving them too long to prevent drying out.

Zucchini meatballs with cheese and dill

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