How to make
Clean the zucchini, no need to peel them, and shred coarsely. Add salt, place in a strainer, cover with cling film and refrigerate overnight.
Transfer the strained zucchini into a large bowl, add the crumbled bread, or breadcrumbs. If you chose to use breadcrumbs reduce the quantity to 7 oz (200 g), since they tend to absorb more fluid.
Add the grated Parmesan cheese, finely chopped spring onion, cream cheese, a pinch of salt, finely chopped dill, olive oil and stir to a homogeneous mix.
The consistency of the mix should be such, that when you squeeze it, your fingers must leave marks on. If too dry add a little more cream cheese or 1 tbsp of thick yogurt. If runny, just add more breadcrumbs.
Cover with cling film and chill for 30 minutes. Use an ice cream scoop 1″ (2.5 cm) in diameter and make small balls. Gently roll each ball in flour, dip it in egg wash and finally in breadcrumbs.
Heat 1″ (2-3 cm) of oil in a pan and deep fry. They will turn golden brown pretty fast, so flip them over to cook evenly. Set on a plate covered with kitchen paper, although they hardly retain any oil.
Serve with a dill and garlic yogurt dip.
You can also serve them as party bites with a toothpick on each ball.
Enjoy!
