Ingredients:

  • 2 medium Zucchini (Courgettes), grated (approx. 500 g / 1 lb)
  • 1 teaspoon Fine Sea Salt (5 g)
  • 3 tablespoons Extra Virgin Olive Oil, divided (45 ml)
  • 1 Large Egg, lightly beaten
  • ½ cup Panko Breadcrumbs (50 g)
  • ½ cup Grated Parmigiano-Reggiano Cheese (50 g), finely grated
  • 2 cloves Garlic, minced
  • 2 tablespoons Fresh Parsley, finely chopped
  • 1 tablespoon Fresh Basil, finely chopped
  • ½ teaspoon Dried Oregano
  • ¼ teaspoon Black Pepper
  • Pinch of Red Pepper Flakes (optional)
  • ½ cup High Heat Cooking Oil (e.g., Canola, Grapeseed, or refined Sunflower oil) for shallow frying

Instructions:

  1. Drain the Zucchini: Grate the zucchini into a large bowl and toss thoroughly with the 1 teaspoon of salt. Transfer the salted zucchini to a colander set over a bowl. Let it rest for 30 minutes to draw out excess moisture.
  2. Squeeze Dry: Transfer the zucchini to a clean cheesecloth or sturdy tea towel. Twist the cloth tightly and squeeze out as much liquid as possible. The resulting zucchini pulp should be very dry.
  3. Prepare the Meatball Mix: In a mixing bowl, combine the Panko breadcrumbs, Parmesan, minced garlic, parsley, basil, oregano, black pepper, and optional red pepper flakes. Add the beaten egg and 1 tablespoon of olive oil. Stir well. Fold in the thoroughly squeezed zucchini pulp. If the mixture is too wet, add 1–2 more tablespoons of Panko.
  4. Shape and Chill: Roll the mixture into small balls, about 1.5 inches (4 cm) in diameter. Place the formed meatballs on a parchment-lined tray and chill in the refrigerator for 15–20 minutes to help them firm up.
  5. Cook the Meatballs: Heat the ½ cup of high heat cooking oil in a heavy-bottomed frying pan over medium-high heat until shimmering. Carefully place the meatballs into the hot oil, ensuring not to crowd the pan (work in batches if necessary).
  6. Fry: Fry for 4–5 minutes on the first side until deep golden brown and crispy. Gently turn and continue cooking until all sides are evenly browned and crispy (total cook time approx. 10–12 minutes). Remove with a slotted spoon and drain on paper towels. Serve immediately.