Scented, rich in fresh herbs, perfect for the spring table. The recipe for Greek courgette meatballs, as they do at the Vasiliki Kouzina restaurant in Milan
The cost of courgettes has always been low, their neutral taste and their insignificant nutritional value. The Greeks, when they want to talk about something silly and insignificant, we compare it to zucchini. However, this indifferent vegetable provided Greek gastronomy with some unique dishes, such as zucchini meatballs, a classic of Greek taverns.
In Milan you can eat from Vasiliki Kouzina, Greek restaurant, accompanied by a yogurt sauce. Here is the recipe, which smells of spring.
Ingredients for 6 people
1 kg zucchini
200 g of feta cheese
4 whole eggs
250 g of coppery tomatoes
70 g of parsley
70 g of dill
60 g of mint
50 g of white onion
3 spring onions
salt
pepper
cumin powder
flour 00
sunflower oil for frying
Method
First take the courgettes and grate them in long fillets, then leave them to drain for about fifteen minutes so that they lose the excess liquid.
Cut the tomatoes, onion and spring onions into cubes. Browse the parsley, dill and mint and finely chop them with a knife. Break the feta with your hands and reduce it into crumbs.
At this point, take a bowl and add all the ingredients, mix with your hands and only now adjust the flavor with salt, pepper and cumin powder according to your taste. Finally, add a few tablespoons of 00 flour until the mixture has the right consistency to form meatballs.
Fry them in hot oil until they are golden brown and serve.
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