keto zucchini polpette

• 400 g zucchini 
• 150 g ricotta 
• 50 g Parmesan cheese
• 50 g almond flour 
• 2 Tbs tapioca flour 
• 1 egg
• 1 tsp salt or less 

grate the zucchini and squeeze out the water. you can use the salt and weighted it down in a collander leave the zucchini weighted down to drain for at least an hour.  I use a potato rice to quickly squeeze the water out and cut down on the time to make these. 

in a bowl take the drained zucchini, ricotta, and parmesan and stir together. 

then add the thyme, egg, bread crumbs, and salt and mix thoroughly. 

form into balls. 

cooking: 

deep fry in batches at 350F 

shallow fry in a stove pot 350F 

bake in oven 350F