- 400g courgette, grate using a grater with large holes.
- 200g fresh ricotta
- breadcrumbs, as needed
- grated parmesan, as needed
- sage leaves, finely chopped as needed
- parsley leaves, finely chopped as needed
- 4 eggs, beat
- salt and pepper
- a few sprigs of basil
- sunflower oil for frying
- 500g tomato passata (pureed tomatoes)
- 1 onion
- chilli pepper, optional
Mix the grated courgette, fresh ricotta, grated parmesan, beaten eggs, salt, pepper, breadcrumbs, finely chopped sage leaves and chopped parsley in a large bowl until the mixture is well blended and smooth. Shape the courgette ricotta mixture into round balls. Place them on a plate lined with baking paper and let them rest in the freezer for 10-15 minutes.
Meanwhile, heat extra virgin olive oil in a saucepan over medium heat and fry the chopped onion and chilli pepper until golden. Add the tomato passata. Simmer for 20 minutes. Add a little water if necessary.
Heat the sunflower oil in a saucepan and deep fry the courgette ricotta balls until golden brown and crispy. Drain them on paper towels to remove excess oil.