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Good morning my friends, I know you like this and every time I cook it I try to do it even better, so let’s see what we done today

Ingredients

4 large zucchini
1 chopped onion
3-4 fresh onions, finely chopped
Or a bunch of chopped mint
Or a bunch of chopped parsley
Or a bunch of chopped dill
2 beaten eggs
200 g feta cheese in crumbs
salt
freshly ground pepper
4 tbsp full of flour that swells on its own
olive oil for frying

Preparation

Zucchini meatballs with feta, and to make perfect these easy, fluffy and traditional meatballs, first wash the zucchini. Grate them on a coarse grater and put them in a colander. Sprinkle with salt and let them sweat for 10΄ for the pumpkin meatballs.

Squeeze the grated zucchini well by hand or by putting them on a towel. We twist it to let the liquids go.

Put them in a bowl and add the dried and fresh onion, dill, mint, parsley, beaten eggs and feta. Continue adding plenty of pepper and salt, only after we have tried them before. Because we salted them in the beginning and we have added the feta.

Mix very well with a spoon and little by little add the flour, until you have a thin porridge that turns and falls from the spoon.

Heat the olive oil over medium to high heat and after it burns, add the mixture spoon by spoon.

Fry the pumpkin meatballs about 2΄ on each side.

Each time we add the zucchini meatballs little by little to the olive oil. Be careful not to drop the oil temperature and suck oil instead of crusting.

Leave the zucchini meatballs on absorbent paper to drain and serve hot or cold with yogurt dip.

Stay safe and healthy my friends and take care of your people

My best wishes from Greece