Polpete / Fasiranci with Zucchini
Nothing new, everything has already been tried ... if you like it, please :-)
Preparation steps
- Grate a medium-sized zucchini and drain a little. Finely chop the onion, garlic and parsley or chop into a multipractice. Put the minced meat in a bowl, add chopped garlic, parsley and onion, add the grated and drained zucchini, egg, add salt, pepper and bread crumbs, and of course add two tablespoons of sour cream. Combine everything finely and mix well to form meatballs. You will feel under your hands whether the mixture is finely juicy or maybe you need to put more cream or zucchini. I fry them first for a minute in hot oil over high heat, then reduce the heat and continue frying ... turn to the other side and repeat the process. When they are done, place them on a plate lined with a paper towel to allow the paper to absorb excess fat.
- In addition, a salad is enough as a side dish - if desired, a little lettuce suits me best, but this time they were served with fresh peppers, cucumbers and tomatoes).
Serving
Remark:
