That time when you burn the veggie balls and it’s so good, that you lick your fingers! 😛
With the sea and the beach in mind, I destroyed a Greek recipe for you. It wasn’t too complicated, I replaced the feta with Romanian white cheese called telemea – because it’s still white cheese 😀 – and I changed the mint with dill and parsley. Disastrously simple and easy. :))))))
The funny story is another one: my mother has been making zucchini and cheese balls like this for many years and every time we talk, we end like this: I made veggie balls, should I send you some? Oh, no, no way Jose. 😀 It seems to me that I should have made them from the start, and then I wouldn’t have had any problems eating them! LOL.
In the recipe from Pinterest, you mix 4-5 cups of grated zucchini with 1 cup of chopped feta, 2 beaten eggs, 1 1/2 cups of flour, some salt and pepper, 3 finely chopped green onions and 1/4 cup of chopped fresh mint. In my version I used two medium zucchini, a small piece of telemea, a lot of chopped onion, about 2-3 bundles of dill/ parsley, 2 eggs and flour as it needs. 🙂
Let the zucchini drain after you grate it, otherwise the vegetable composition will not bind (for this you actually use the flour).
Put the veggie balls with the teaspoon in the pan and deep fry them in oil (more oil than the three dietary drops generally used :D). Next time I think I’ll try to bake them on baking paper, in the oven, to see how they come out (with less flour in the composition and just a little oil sprinkled on top).
The most complicated thing is to find the right temperature – if the fire is too strong, they burn on the outside, but they remain raw, if the fire is too small, they are made at the holy wait and soaked in oil…
Drain them on a paper towel. Eat them by hand and with tzatziki. 🙂