Bri DiMattina shares her recipe for Zuccini Arancini from her new book Nostrana.
SERVES 6
INGREDIENTS
3 zucchini, grated
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
Small handful of parsley,
finely chopped
Thyme leaves, to taste
1 tsp cracked black pepper
2 eggs
1/2 cup (40g) finely grated pecorino
1/2 cup (100g) fine dry breadcrumbs, plus more, to coat
100g mozzarella, cut into 1cm cubes
Vegetable oil, to deep-fry
METHOD
Place the grated zucchini into a clean tea towel and wring out over
the sink, to remove excess liquid. Place zucchini into a large bowl.
Heat the olive oil in a frying pan over medium-low heat. Gently cook
the onion and garlic until translucent, then add to the zucchini.
Add the parsley, thyme, pepper, eggs, pecorino and breadcrumbs.
Mix well and season with salt and pepper. If the mixture seems too
wet add some more breadcrumbs, though it should be fairly moist.
Take a small handful of the mixture and flatten a little in the palm
of your hand. Place a cube of mozzarella in the centre, then enclose
with the zucchini mixture and shape into a ball. Roll in the fine
breadcrumbs to thoroughly coat.
Half fill a large saucepan with vegetable oil and heat over medium high
heat. Deep-fry arancini in batches until golden brown. Drain
on paper towel.
NOTE: You can make these in big batches and freeze them after
crumbing. They make a great lunch snack in the middle of winter.
Photo: Charlotte Hedley www.lottiehedle
