This recipe came about because I had so many leftover courgettes in the fridge. I wanted to create a recipe that was light, tasty and refreshing but also had a nice crunchy texture to it. The breadcrumb coating does add a wonderful crunch to the courgette balls, so I would recommend this version if you have the time. For those in a hurry and in need of a quick meal you can simply fry the courgette balls without coating them in flour, eggs and breadcrumbs. They still taste nice but don’t have the crunchy texture I’m afraid. If you have some lemon and mint in your fridge I recommend grating some lemon zest onto this dish and garnishing it with some torn mint leaves. It makes a very refreshing dish for a weekday evening supper. Buon appetito!
4 bowls, a frying pan and a sauce pan.
Ingredients Serves 2:
For the Courgette balls coating: (optional)
1. 35g plain flour
2. 1 egg, beaten
3. 35g dried breadcrumbs
For the Courgette balls:
4. 370g Cougettes, grated
5. 20g of parsley, finely chopped
6. 4 spring onions, finely chopped
7. 100g ricotta cheese
8. 35g parmesan cheese, grated
9. 55g bread crumbs
10. ½ tsp.of ground black pepper
11. ½ tsp.of grated nutmeg
12. 150ml Olive oil
For the Pasta and Sauce:
13. 150g dried Farfalle
14. 2 tbsp. olive oil
15. 2 cloves of garlic,grated or crushed
16. ¼ tsp. dried chili flakes or 1 birds eye chili,finely chopped
17. 20g of parsley, finely chopped
18. 2 spring onions, finely chopped
19. 100g Courgettes, grated
20. Pinch of Salt
21. Pinch of ground black pepper
For the Courgette balls:
1. On a bowl grate courgettes, mix with the chopped parsley, spring onions, ricotta cheese, grated parmesan, bread crumbs, ground black pepper and grated nutmeg. Make small balls, approx. 1inches in size. (if you find it hard to shape the courgettes into small balls add more breadcrumbs it will make it easier to handle and shape.)
2. Coat the courgette balls in flour, then egg and finally breadcrumbs.Set aside. (This bit is optional, you can fry the courgette balls without coating them. For this recipe I made both versions, for the first batch I made courgette balls with coating of breadcrumbs and for the second batch I simply shallow fried the courgette balls without coating them in breadcrumbs; as per the pictures below).
3. On a frying pan over high heat, add olive oil. Once it is hot, add your courgette balls and fry for 2 minutes until lightly golden brown. Set aside on a kitchen paper to drain off excess oil. Remove oil from your frying pan and wipe with a kitchen paper.
The Pasta and Sauce:
4. On a medium size sauce pan, over a medium heat, boil some water with a pinch of salt and some oil.
5. Once the water starts boiling add your pasta. (Follow pasta packet instructions) as some pasta takes longer cooking time.) Once cooked, drain and set aside.
6. Reheat your frying pan over medium heat, add 2 tbsp. of olive oil and when it is smoking hot add your garlic, chilli flakes, parsley, spring onions and grated courgettes. Stir constantly for 1 minute, season with a pinch of salt and pepper and toss in your pasta.
7. Plate your pasta, add the courgette balls on top and garnish with some fresh chopped parsley.