Zucchini Meatballs

750 g of courgettes

150 g of provola (or other cheese)

3 eggs

180 g of cherry tomatoes

50 g chopped parsley

40 g of mint

40 g of blond onion

40 g of spring onion

3 tablespoons of white flour

salt and pepper

breadcrumbs

peanut oil for frying

• Dice or dice the onions and tomatoes. Drain the tomatoes well, so that they lose all their liquid.
• Grate the zucchini with a grater with large holes. Squeeze them very well to remove all the liquids.
• Chop the herbs.
• Always grate the cheese with a grater with large holes.
• Place in a large bowl: zucchini, onions, herbs, tomatoes, cheese and add the eggs, salt and pepper.
• Mix with your hands and add the flour.
• Take some of the mixture with a spoon and pass it through the breadcrumbs so as to form meatballs with your hands.
• Cook a few pieces at a time in very hot oil and place them on absorbent paper.
• You can also serve them warm or cold accompanied by a salad or a yogurt sauce.