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Categories:Viewed: 108 - Published at: 9 years ago
Ingredients
- 1 large zucchini
- 4 ounces firm tofu
- 2 teaspoons salt
- 1 tablespoon olive oil, plus more for frying
- 1 tablespoon fresh basil, finely chopped
- 1 egg
- 1/2 cup breadcrumbs, preferably freshly ground from stale baguette
Method
- Grate the zucchini into a colander. Toss with the salt and let rest for 20-30 minutes. Using a dish towel, squeeze as much water as you possibly can out of the zucchini.
- Blot the tofu, then crumble it into a mixing bowl so it looks like ricotta. Add the olive oil; mix well; then add the rest of the ingredients, including the zucchini.
- In a large pan over medium heat, warm enough oil to cover the bottom. Form into balls-about golf ball size-and add to the oil carefully. Cook for about 4-5 minutes a side until nicely browned, flipping very carefully, as these are slightly delicate. Remove to a paper towel to absorb extra oil. Serve warm or at room temp.
