Fried Zucchini Balls | Cooking Italian with Joe
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- čas přidán 6. 09. 2024
- As you start planning your garden don't forget the zucchini! It is a very versatile vegetable that you always will have an abundance of! One of my favorites is Fried Zucchini Balls. Watch my video and start planning your garden today! Check out the recipe: www.cookingita...
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Joe - to remove the moisture from grated or sliced zucchini or eggplant, there are two simple ways:
1. Spread out on cutting board and salt well, then tip board slightly to drain into sink, and in 20 mins (while you’re prepping all your other ingredients) you’ll see a lot of liquid will have drained off by itself; just press down on the grated or sliced veggies, using your hand or a spatula, to press out more juice. You may need less salt in your recipe though.
2. Take a clean dish towel and lay two paper towels on it. Spread your grated or sliced veggies onto the paper towels and salt evenly. Wait ten minutes, then roll up the towel sort of tightly on your counter, and gently squeeze the roll. Unroll the towel, and shake all the grated zuc off the paper towels into a bowl placed in your sink (to catch the wayward pieces). This removes mostly water from the veggies, rather than valuable vitamins and minerals -as seen in the green juice in the cup when the Italian hulk squeezed the bejesus out of this versatile and mild squash. Hang the dish towel up to dry and reuse for same purpose a couple of times before laundering it. The paper towels serve to filter food particles from reaching the dish towel.
My Gosh Joe, I am back in the kitchen with my Sicillian step father and my husband who is Calabrese. Lol When i grew up everyone in the house could cook I was baking and preparing foods by the time i was seven years old. lol Nothing beats Mediterrain cooking.
You take me where I don't have the courage to get on a plane ✈️ to go.Thank you Happy New Year & God Bless.💋
I didn't go that far down the "Boot" when we traveled throughout Italy last year, but I'm planning another trip for my birthday in 2020. I fell in love with Italy, especially Umbria and the Tuscany regions. I may be an Irishwoman, but recognize my inner Italian womanhood.... I left my heart in Italy should be the song!!!
If you have two woman friend will you give me one to mrrd becouse i am single bro thanks for your help from hargeisa somaliland
Looks like a great zucchini recipe!! By the way, I made your Fettuccine Alfredo recipe last night, and it was amazing!! Hands down the best recipe I've ever tasted. I followed your directions exactly, except I added shrimp. Thank you for posting step by step, with measurements. I can't wait to try more of your recipes. I'll definitely be making your Alfredo sauce for years to come! 🤗👍👏
This man is a maestro of food and watching him cook and teach is a thrill for me.
I share this with all my friends 🙏
Joe - Place your puff pastry dough on a floured parchment paper placed onto your baking sheet, and it will not stick like it did on your granite counter. Place four frozen cooler bags under your baking sheet to keep your dough cold, or a gallon freezer bag filled with four or five cups of water and frozen flat. You can reuse it many times and it’s cheaper than a marble slab used for the same purpose! Also, instead of using a knife to cut strips, use a Pizza wheel cutter, lightly floured so it won’t stick. You can even hold a ruler next to where you want to cut. The colder the dough, the less tools stick to it, as it gets tacky when warming up. Or use a couple bags of frozen peas under your cooking sheet to keep it cold while working with the puff pastry dough.
I don’t roll out my squares, since I want them exactly the same size, no trimming or waste required this way.
I also use a slight egg wash on the top sheet of pastry, and sprinkle the extra cinnamon sugar on it, and it really sticks to it for that crunch you love! Then twist right on the sheet, and re-sugar them when pushed together; then separate and bake 15 mins.
No sticking to counter, no scraping and pulling pastry off, and most importantly... no clean up!
Nothing like floured parchment paper to keep pastry dough free and clear! I sometimes tape several pieces down so they won’t move when there’s a lot of cutting and twisting to do, like making the sun design pastry, with all the sun rays twisted in fancy designs ( not hard, just tedious ). Saw it on Elizabeth’s channel, ‘Cooking -or Entertaining- with Elizabeth’. I think her Dad is the JOE in Trader Joe’s. I love watching you guys work, my personal chefs, forgetting my problems and creating tasty treats and appetizers instead! I’m going to try that Rustic Pie dish next - sounds very yummy! Prego!
I'm going to make this tomorrow
This look delicious im from Manchester ct
Hope you enjoy
Wow! These look amazing Joe! Can't wait to try them, and thanks for sharing❣ one video and I'm in love with your channel.😊
Made these with an assortment of "balled" appetizers this weekend lol these were spot on and I got lots of compliments. They were easy, light, and delicious! Served them with a marinara dipping sauce. My recommendation: put your mixture in the fridge while the oil is heating up (15-20 minutes or so) because they were easier to handle when the mixture was more firm. Also, I deep fried mine because I was already deep frying! No need to flip really because they were completely submerged. Just a little stir to get color all around.
Completely agree with others about the host's endless talking lol - less yapping and more cooking would be a more enjoyable viewing experience. Instead, I found the recipe on his website and followed it there instead because I couldn't fathom listening to the olive oil schpiel over and over.
Love, love, love!
Always nice to see the ingredients listed in the description, so please consider that for us. Also are you deep frying in Extra Virgin Olive oil? 320 degree smoke point..Better to use a light olive oil.
Italians have always used EVOO with no problems just can't reuse large batches of it. But, yes, buying cheap light olive oil would save some money
Looks good . I think that's good to deep it in vinegar with spicy, garlic onion in vinegar yummy .. or deep it in ranch dressing ? Can I try let me taist it. I 'll make that later . I am still full right now . Thanks for showing how cook that suchiny
Joe u r killing me... My Mamma used to make the same recipe but with eggplant ..I will try this one..thank you looking fwd for the next goody ..and Frank of course grazieeee mille da Vancouver Canada...
Thank you Joe ! Been wanting to try something different to change it up with zucchini, we are getting 4-5 out of the garden everyday right now in Va. Can't wait :)
Love your channel! Has become my go to for Italian cooking! Have made so many of your recipes, always wonderful! Thank you🙏
Joe- just a question here: why do you use breadcrumbs rather than flour in your recipe for fried zucchini balls?
I’ve made zuc pancakes before, using flour, and minced onion, but the batter looser, so that it would spread out in the skillet when frying, so less flour I guess. Did not use truffle oil or lemon zest in those zuc pancakes, but will next time!
Joe....these look so delicious!! My husband and I just moved back to New York, after living in Ohio for 24 years. My brother-in-law also lives here and just discovered your channel...he loves it! It would be great for us to somehow meet up with you and do some cooking! What fun!!
Joann Jacquin i, too, am a Native New Yorker who lived in Ohio for 29 years! Cheap to live, but hated the weather :(
These looks so good. I will try them. Thanks Joe !!
Fantastic 👌👌
Ummmm yummmy love it😋❤
Thank you 😋
How far ahead of time can they made? Can they be reheated successfully?
I need some ingredients
nice video. i leave the top on the zucchini. it makes a good safety handle while grating.
Thank you.all the best👍👆👆😋😋
Thank you .can they be done with Lee's oil?
LOVE your enthusiasum!!!!! I'm convinced thast your EVO is the BEST ever :))))
I can smell them!! Yum! Thanks for the recipe. Making them.
That you for sharing your recipe Take care.
These look absolutely delicious 🤤
Happy New Year, Joe! What a way to start the year with a great recipe. Love your sense of humor and really like that you give measurements as you cook. Keep up the great work. Looking forward to see what you have for us this year!
i guess Im asking the wrong place but does anybody know of a method to get back into an instagram account?
I was stupid lost the account password. I love any assistance you can offer me!
@Marley Colin instablaster =)
@Harvey Caiden i really appreciate your reply. I got to the site thru google and Im trying it out now.
Looks like it's gonna take a while so I will reply here later with my results.
@Harvey Caiden It did the trick and I now got access to my account again. I am so happy:D
Thanks so much, you saved my ass :D
@Marley Colin Glad I could help xD
Anything Vito will make it taste yummy, lmao. I'm also from the Puglia region, Bari area.
The way you describe all the flavors, consistency and everything, you should work at the food channel.......delicious!!!
Great video!
Wow looks lovely. Am gone try that😉😚😘
Easier to use a cheese cloth or towel to strain 🙂👍🏼
Love your recipes, will u ever put some of the names in your recipes I can't pronounce in English.
sedapnya, nak cubalah
Joe, I love your vibe man! Can I make without cheese, because I can't digest any cheese at all?
Yum yum 😋
I really like your channel. Looking forward to trying out your recipes. Thanks!
Can't get truffle oil where I live and that's very expensive.
Yummy 🇨🇦
Omg just love your channel!!! I've been trying all recipe. BEST TASTE!
Yummmm
I am always looking for a thick kind of sweet tomato sauce for cioppino. A roommate I once had, had a secret recipe of him, moms (Cecelian) and would not let anyone in the kitchen when he made it. He unfortunately died and I have never been able to duplicate it. If you have or looking for future ideas, I would appreciate the help......
Could I bake these in the oven in a mini muffin tin sprayed with olive oil spray?
Grazie amore!
Just found your channel, New sub
I can't wait to try this...🤗😁
Love your channel
I would love to order this Olive Oil. How do I make this happen?
www.chiropassionconsulting.com
I absolutely love this recipe I love it but clearly the most difficult part is straining the juice out of the zucchini there's got to be an easier way what a cheesecloth work? I think I lost half of the zucchini trying to squeeze the life out of it🤤🤤☺! Other than that great recipe!
you are the best
He funny as hell lol 😍💕
Can't find recipe
Nope no recipe!
OMG...and with the Truffle oil!
Joe -. Just wanted to alert you to the fact that frying foods in most oils is injurious to your health!
Even the best Olive Oil in the world (yours) polymerizes (becomes a plastic) when heated above 250*F.
Coconut oil, Avocado oil, Grapeseed oil, and one other, do not break down when heated to frying and sautéing temps.
Please use your precious fresh olive oils RAW, as in salad dressings. If you crave the olive oil flavor on your fried zuc balls, then spritz them with it as soon as you remove them from the hot coconut oil. Oil Spritzers cost around $10.00 I believe.
‘Refined’ coconut oil is what I buy, in the gallon pail, from Dr Mercola’s website, as there is no lingering coconut flavor.
Most grocery stores carry these high temp oils, and most are organic.
My dad was an engineer who designed oil refineries. He explained how the rising temperatures produced different products, such as gasoline, kerosene, Vaseline, even aromatic fluorocarbons- - like imitation vanilla (vanillin).
Unfortunately many vegetable oils also polymerize, become trans fat, and line your arteries with plasticized oils, affecting your circulation over time. Coconut oil cleans out your veins and gives you energy, never becoming fat on your hips. And it is very heart healthy, in moderation of course. You can open a jar of it and it will never go rancid! Also, it is antibacterial, and antifungal! Can be used on skin and hair, as it’s a great moisturizer too.
Thanks for your entertaining cooking vids Joe. I married into an Italian family and have enjoyed the many spaghetti sauces the women make from fresh garden tomatoes. We grow our own herbs and dry them in the Harvest Fresh freeze dryer.
send me your recipe pleace i like them
Too bad camera angle or shots shows more of the kitchen than the food and counter !
I have been told that no matter how good the olive oil, it should be used just for salads, things that aren't cooked because once you put olive oil to the heat, it changes consistency and isn't healthy anymore???
I would prefer not heating up the truffle... put it on later.....
nice 2 nd comment! love these recipes!
Please stop talking I cannot wait all day I am staving , start to cook I am hungry
@Asther Adan yhat is true you starving let me feeding you nice african dish i am joking dear
:-)
CZcams really needs the x100 speed button
❤❤❤🇨🇦🇨🇦🇨🇦
You forgot to roll your them in more breadcrumbs 🤨
Maybe you are already doing this . . .but I really think you should start looking at a bigger platform. You cook on a professional level and you can easily hang with the top chefs. Laura in the Kitchen is on many of the top shows now and does segments on the Today show and other top cooking shows. You have the personality and the knowledge that people are looking for. I like lets say Ree Drummond but she does not speak to the chemistry of cooking. Alex Gaurnaschelli, Bobby Flay, Gordan Ramsey, Jamie Olives all actually teach you how foods react with each other, composition. You do that! Just my two cents!
Diana Jean love it! Tell me how to get to the other platforms and I am on it!
I agree!
I taught you were a professional chef already!
They look delicious but it's getting to the point where everything I eat is fried, not healthy.
Dude!
Too much talking!
Cook already!
I'll come back and taste when you're done... GEESH!!!
AGREED. I muted him and was able to enjoy following along much better lol
true too much talking
Shame on you. Eating that Infront of us. Now freeze up. 3 doz of those balls and mail them to me.
Too much talking, can't watch, sorry!
Move away from the plate when you're eating
bernadettsmith1212
Joe you talk to much just get to the point thank you
Got it. Thank You
Its good but talk too much
Too much talking, OMG!
Ayyy manyak nebariyorsun gıcık