Zucchini balls with fennel, gluten-free

Zucchini fried balls are a favorite summer appetizer. In today’s version, they are fried to golden. You can also bake them in the oven, but they will have a different but equally good taste.

Why make Zucchini balls with fennel

1) Zucchini balls are gluten-free. Instead of flour, we used almond flour, which together with the egg makes the texture stable, but also gives them a great taste.

2) Fennel brings an irresistible aroma of freshness and will fascinate you as a fragrance.

3) You can shape the balls, arrange them in a box and freeze them in the freezer. When you decide to finish them, simply move them the night before from the freezer to the fridge to and fry them for lunch, dinner, or lunchbox the next day.

4) Zucchini balls are delicious both hot and cold.

5) They are a great appetizer for a festive table.

6) They are perfect for the Lunchbox.

Tip for excellent result:

1) You can fry or bake them in a heated oven to 220 °C for 20 minutes.

2) Fried are classics and loved by children.

3) It is important that when frying the zucchini balls you keep track of the fat temperature. Not too hot (a grade 7 out of 10 heat is a good choice.) Do not put too many balls in the fat when frying it. Not more than 4 in the casserole with a diameter of 15 cm. If you put more balls, you will boil them and you will not get a crispy crust.

4) You can replace almond flour with white flour and sweet potato with a potato, but frankly, we would not do it😊

5) You can prepare the mixture in advance on Sunday and fry the zucchini balls during the week. Store the mixture in an airtight container for up to 5 days in the refrigerator.

5) Serve with fresh yoghurt-mint sauce.

A serving size is 4 zucchini balls, but if you serve as an appetizer, then 2 serving size is enough.