Feta Meatballs and Zucchini Fritters
Ingredients
- For the meatballs
- 1 day-old White roll
- 100 grams Feta
- 1 large onion
- 1 garlic clove
- 1 Tbsp vegetable oil
- 600 grams mixed Ground meat
- 2 Tbsps freshly chopped parsley
- salt
- freshly ground peppers
- 1 egg
- 2 Tbsps breadcrumbs
- clarified butter (for fying)
- For the zucchini fritters
- 1 Zucchini
- 1 onion
- 4 slices toasted Toast
- 80 grams grated Cheese (such as Emmentaler)
- 2 eggs
- 2 sprigs Lemon balm
- freshly ground peppers
- Frying oil (for frying)
- For serving
- Cucumber
- 4 stuffed green Olives
- 8 Pepperoncini (from a jar)
- pickled Bell pepper (from a jar)
- 4 thyme
- olive oil (flavored with garlic, for drizzling)
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
For the meatballs, soak the bread in lukewarm water. Finely grate the feta cheese. Peel the onion and garlic, dice finely and cook in a hot pan with 1 tablespoon oil until translucent. Squeeze out the bread, put all the ingredients in a bowl and mix well. If the mixture is too soft add some breadcrumbs. Form the dough into balls, fry on all sides in butter and place in a baking dish, cover and bake in the preheated oven until done, about 10 minutes.
For the zucchini fritters, peel the onion, rinse the zucchini and grate both finely. Sprinkle with a little salt, mix and let sit for 10 minutes.
Finely chop the toasted bread in a food processor. Drain the zucchini mixture, squeeze out the excess water and stir in the cheese and toasted bread crumbs. Separate the eggs, add the yolks and mix. Rinse the lemon balm, chop finely and add to the mixture, then season with salt and pepper. Beat the egg whites until stiff and fold in. Heat oil in a deep fryer to 180°C (approximately 350°F) and form into balls using teaspoons, then carefully drop into the oil and fry in portions until golden. Drain on paper towels and arrange on plates with the meatballs.
Serve with pickled peppers and hot peppers, cucumber slices, olives and thyme sprigs and drizzle with flavored oil.
