Foolproof Crispy Zucchini Meatballs Recipe Vegetarian Healthy

Instructions:

1. Grate the zucchini coarsely. Place the grated zucchini in a bowl, toss with 1 tsp of salt, and let it sit for 5 minutes. This draws out moisture.
2. Transfer the salted zucchini into a clean kitchen tea towel or cheesecloth. Twist and squeeze hard over the sink to remove as much liquid as possible until the zucchini pulp is bone-dry.
3. Sauté Aromatics: Heat the 2 tbsp of olive oil in a small pan. Gently sauté the diced shallot until translucent (about 3 minutes). Add the minced garlic and cook for 30 seconds until fragrant. Remove from heat and cool slightly.
4. In a large mixing bowl, whisk the beaten egg, cooled shallot/garlic mix, Parmesan, and ricotta until smooth.
5. Add the squeezed, dry zucchini pulp, chopped herbs (basil, oregano), pepper, and chilli flakes to the wet mixture. Mix thoroughly.
6. Gradually fold in the Panko breadcrumbs until the mixture is moist but firm enough to hold a shape without being sticky.
7. Chill: Cover the bowl and refrigerate the mixture for at least 30 minutes. This allows the breadcrumbs to absorb moisture, ensuring the meatballs hold their shape.
8. Shape the chilled mixture using an ice cream scoop (or roll using lightly oiled hands) into consistent 1.5-inch diameter balls. Place them on a lined baking sheet.
9. Prepare for Cooking: If Frying: Heat the neutral oil in a skillet over medium-high heat until it shimmers (approx. 350°F / 175°C). If Baking: Preheat oven to 400°F (200°C). Brush the tops of the meatballs lightly with olive oil.
10. Cook the Meatballs: If frying, cook in batches for 4-6 minutes, turning frequently until deeply golden brown and crispy. Drain on paper towels. If baking, bake for 18-20 minutes, flipping halfway through, until golden brown and firm to the touch.
11. Serve immediately, perhaps finished with a light sprinkle of fresh basil or Parmesan shavings.