The Crispiest Ricotta Balls
Need a no-meat alternative to your favorite meatball? I really think you gotta give this a try!!There are so many ways to serve them...drop them in a tomato sauce once they're cooked or serve them "appy style" like these here with a dollop of warm tomato sauce and topped with some mozzarella cheese!!
Servings: 8
Ingredients
- 425 grams ricotta
- 1 cup fresh bread crumbs
- 1 cup zucchini, shredded can sub in 1/3 c chopped, cooked spinach
- 1 tsp dried oregano
- 1 cup grated parmigiano
- 2 eggs, divided
- 1/2 cup flour
- 1 cup panko breadcrumbs (or crushed crackers)
- 1/2 cup olive oil (or avocado oil)
- salt and pepper to taste
Instructions
- In a large bowl, mix together ricotta, fresh bread crumbs, zucchini, oregano, parmigiano, 1 egg and salt and pepper to taste until well combined (if you feel like the mixture is too wet - some ricotta is creamier than others - you can add more bread crumbs); place the mixture in the fridge while you get the breading ready.
- In three small bowls, place flour in one, panko in another and the remaining egg in the last bowl (beat the egg and add a few tablespoons of water)
- Using a large tablespoon (or a small baking scoop), scoop up a gold ball sized amount of the mixture and roll it in your hands; dip in flour, then in egg, then in panko; set in the freezer while you wait for your oil to heat up
- In a large pan, heat the oil to hot and slowly add in the coated balls, turning to brown all sides; remove to a paper towel lined plate and re-season with a sprinkle of salt (alternatively, place uncooked balls on a baking sheet, drizzle with oil and bake in a 400 degree oven for about 20 minutes, turning half way to brown both sides).
- Serve warm as is or reheat in some tomato sauce
