Approximate cooking time 30′
- 2 large (organic preferably) zucchinis
- One small yellow onion
- One (organic preferably) egg
- 1/4 pound kasseri (Greek gruyere cheese)
- 1 tsp Ground nutmeg
- Salt to taste
- Panko breadcrumbs
Olive oil to fry. Alternatively use Canola or other vegetable oil commonly used in your house.
Grate the zucchinis and leave them on a straining bowl for 10 minutes such that they may strain from the water. It helps if you squeeze them from time to time. When you feel that they have lost most of their moisture put them in a large bowl together with a diced yellow onion, the egg, grated kasseri, one generous pinch of nutmeg and salt to taste. Start mixing the ingredients and add the breadcrumbs in the end to make a somehow sturdy mixture that “holds on” when you lift it with a spoon.
Heat the olive oil in a frying pan, being careful not to let it burn. Start forming little balls with your hands and carefully placing them in the olive oil and turning them with the assistance of two forks when they are brown from one side to the other. Let them rest on kitchen paper that absorbs the excess olive oil. Serve them hot or cold. Great summer appetizer.