Zucchini Fritters with Tomato Sauce

Zucchini Fritters with Tomato Sauce

A fun and delicious main course that makes the most of the summer harvest.

cooking sketch 60 min (COOK TIME: 20 min / PREP TIME: 40 min)

cooking sketch Easy

4 people

Ingredients

  • 14 oz zucchini
  • 7 oz stale bread
  • 1 cup milk
  • 2 oz Parmigiano Reggiano cheese (grated)
  • 1 or 2 Tbsp breadcrumbs
  • 2 eggs
  • 1 clove garlic
  • 1.5 oz EVOO
  • 14 oz MuttiĀ® Crushed Tomatoes (Polpa)
  • Flour
  • Salt
  • Basil
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Method

  1. Cut the bread into squares and soak them in milk for 30 minutes.
  2. Grate the zucchini, sprinkle with salt, put them in a cloth and wring out as much water as possible. Also squeeze the bread very well, break into crumbs and put it in a bowl.
  3. Add the zucchini to the crumbled bread, a crushed or chopped clove of garlic, cheese, eggs and a spoonful of breadcrumbs.
  4. Mix well. If the dough is too soft to make balls, add some breadcrumbs (if you squeezed the zucchini properly, you won't need it).
  5. Shape the mixture into balls with your hands and roll them into flour.
  6. In a 10 inch diameter ring pan, warm olive oil, then add the meatballs and brown them for a few minutes (do this step twice if they don't all fit into the pan).
  7. Set aside the cooked zucchini balls. Using the same pan, add olive oil and the can of MuttiĀ® Crushed Tomatoes (Polpa). Sprinkle with salt and pepper, add a few basil leaves and stir for 10 minutes. Then add the zucchini balls to season them with the sauce.
  8. Cook covered for 10 minutes then serve hot.

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