Zucchini and Feta Balls
4 servings
50 minutes
Zucchini and feta balls are the embodiment of Greek gastronomy, lightness, and freshness. This recipe has roots in traditional Mediterranean cuisine, where natural ingredients and simple yet exquisite flavor combinations are valued. Tender zucchini adds airiness while tangy feta contributes a creamy saltiness. Ouzo, the famous Greek anise liqueur, imparts a subtle aromatic note that makes the appetizer special. The crispy crust highlights the softness of the filling, creating a balance of textures. These balls pair perfectly with tzatziki sauce, which complements them with yogurt's freshness and garlic's spiciness. Served hot, they will adorn any table setting—be it a family dinner or a festive banquet.
1
In a bowl, mix grated zucchini (slightly squeezed), crumbled feta, ouzo, minced garlic, chopped green onion and herbs, and an egg. Add salt and pepper.
- Zucchini: 2 pieces
- Ouzo: 2 tablespoons
- Feta cheese: 50 g
- Garlic: 1 clove
- Green onions: 2 pieces
- Green: 50 g
- Chicken egg: 1 piece
- Salt: to taste
- Freshly ground black pepper: to taste
2
Gradually, in portions, add flour and breadcrumbs to the dough, mixing well until the dough can be shaped into balls.
- Wholemeal flour: to taste
- Crushed breadcrumbs: to taste
3
Make small balls from the dough, the size of a walnut.
4
Heat the oil in a saucepan and fry the balls until golden brown.
- Vegetable oil: to taste