Zucchini and Feta Balls with a Crunchy Coating

1.Grate the zucchinis using a box grater and place them in a clean kitchen towel. Squeeze out excess moisture to ensure the balls hold together.

2.In a large mixing bowl, combine the grated zucchini, crumbled feta cheese, breadcrumbs, grated Parmesan cheese, eggs, minced garlic, chopped parsley, dried oregano, red pepper flakes, salt, and black pepper. Mix until well combined.

3.Using your hands, form the mixture into small balls, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.

4.Set up a breading station: Place the all-purpose flour in one shallow dish, the panko breadcrumbs in another, and keep a bowl of water nearby to wet your hands if needed.

5.Roll each zucchini ball in the flour, shaking off any excess, then dip it in water, and finally coat it with panko breadcrumbs, pressing gently to adhere. Repeat until all balls are coated.

6.In a large skillet, heat about 1 inch of vegetable oil over medium heat until hot. To test if the oil is ready, drop a small piece of bread into the oil; if it sizzles, it's ready.

7.Carefully add the zucchini balls to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side or until golden brown and crispy.

8.Using a slotted spoon, transfer the fried balls to a paper towel-lined plate to drain excess oil. Repeat with the remaining balls.

9.Serve the zucchini and feta balls warm with your favorite dipping sauce, such as tzatziki or marinara.