This is a traditional Italian vegetarian ‘meatball’ recipe, where polpette means “meatballs” and di ceci means “of chickpeas”. The chickpeas are boiled, mashed and then deep fried, a delicious Italian street food.
These can be enjoyed as a starter or a side dish, or just eat them as a snack on their own or with sauce!
|460g Cirio Ceci Chickpeas (strain & pat dry)|
|60g Shallot (sliced)|
|30g Mustard (whole grain)|
|2 sprigs Fresh Thyme|
|3 sprigs Rosemary|
|130g Mozzarella Block Cheese|
|¼ tsp Fine Salt.|
|⅛ tsp Black Pepper|
|15ml Whole Milk|
|170g Bread Crumbs|
|Peanut Oil for frying|
- Put the chickpeas into a mixer together with the shallot, mustard, egg, ⅛ tsp salt, pepper, thyme & rosemary leaves.
- Blend everything until you get a doughy consistency.
- Take about 20 grams of dough and shape it into a round ball. Flatten it & take 1 cube of mozzarella cheese and roll up to form a small sphere. Repeat until the dough & cheese are finished.
- Place them on a tray with parchment paper.
- In a bowl, whisk 1 egg, milk & ⅛ tsp salt. Place the egg mixture and breadcrumbs in separate dishes.
- Dip each polpette into the egg mixture & then into breadcrumbs to coat them evenly. Place it on a tray lined with parchment paper.
- Once all the polpettes are lined on the tray, repeat the dipping process & coat them again in the breadcrumbs.
- In a pot, heat up oil until it reaches a temperature of 140°C.
- Lower 3 polpettes at a time & cook for about 3-5 minutes until they turn golden brown.
- Drain them on a paper towel and serve hot!