August 20, 2019
zucchinis, grated (large holes of a box grater)
small onion, grated
chopped fresh parsley
eggs, lightly beaten
slider buns, slightly toasted
In This Recipe
Grate zucchini and onion into a bowl, add the salt, mix to combine. Let sit 10 minutes. Squeeze out the liquid.
Add chopped parsley, chives, breadcrumbs, pepper and eggs. Mix well to combine.
Heat 2 tablespoons olive oil in a large sauté pan over medium-high heat. Carefully drop 2 tablespoons zucchini mixture into pan, repeat, spacing polpette a few inches apart.
Cook polpette 3 to 4 minutes per side, until golden.
Drain on paper towels.
You’ll get a few fritters from this mixture.
Assemble your sliders.
First place the baby spinach on the toasted bottom bun, then a thick slice of buratta and next up is your fritter.
Now take the soft part of buratta, mix in 1 tsp harissa and place the mixture on the fritter.
And now finish it with the toasted top bun and squeeze slightly just before you dig into it!
Serves a Crowd
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