Boulettes de courgettes

Or, as I like to call them: zucchini balls. These are made with grated zucchini, minced chili peppers, onion, and ginger, and chick pea flour. Then they're deep fried until golden brown. It's a great vegetarian dish and they're surprisingly delicious.

The balls are formed and ready for frying.

You can eat them with any sauce. Ranch dressing would be good. Ken made a spicy dip with fromage frais de chèvre (fresh goat cheese) for this batch. We ate them alongside some spicy chili and guacamole. A terrific combination.

This batch made thirty boulettes. Yum!

I don't remember where the recipe came from, but I found it a few years back when we had a surplus of zucchini from the garden. Since then, I grate our extra squash in the food processor and freeze it in zip-top bags. Then, when the mood strikes, I can thaw it out and make a batch of balls.