Balinese spicy vegetable balls

Ingredients for 4 servings:

• 200 g zucchini, green
• 100 g carrot(s)
• 6 small onions, red
• 4 medium-sized garlic cloves, fresh
• 1 tsp salt
• ½ tsp citric acid, crystalline
• 20 g celery, fresh
• 2 small chili peppers, green
• 40 g breadcrumbs, white, coarse
• 1 tbsp, heaped tapioca flour
• 80 g Emmental cheese, aromatic
• 3 eggs, size M
• 1 pinch(s) black pepper, freshly ground
• 1 pinch(s) nutmeg, freshly grated
• 1 tsp white sugar
• 1 tsp, levelled chicken broth powder, instant
• 1 liter of oil for frying
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

A delicious side dish instead of rice.

Wash the zucchini, trim both ends, and finely grate. Wash the carrot, trim both ends, and peel. Grate the appropriate amount using a fine grater. Trim both ends of the onions and garlic cloves, peel, and slice or slice crosswise into thin slices. Mix well with the zucchini, salt, and citric acid. Meanwhile, wash the small green chilies and slice thinly crosswise. Leave the seeds on, discard the stems. Wash the fresh celery, pick off the leaves, chop the thin stems crosswise, and freeze. Remove any unhealthy leaves. Roughly chop the remaining leaves and set aside, weighing them. If using frozen vegetables, weigh them and let them thaw. After 15 minutes, forcefully press the fruit juices from the vegetable mixture using a fresh tea towel. Discard the salty and acidic fruit juices and loosen the pulp. Add the chili and celery to the mixture, then add the breadcrumbs and tapioca flour with the spices and mix. Coarsely grate the cheese. Crack the eggs and separate the yolks and egg whites. Whisk the egg yolks with the cheese and mix into the vegetable mixture. Beat the egg whites of two eggs with a pinch of salt until stiff peaks form and fold into the batter. Reserve the third egg white for another purpose. Season the batter with salt and pepper and let it rest in the refrigerator for 15 minutes. Heat the frying oil in a deep fryer or wok to 180°C. Using a tablespoon and a teaspoon, shape the batter into flat dumplings. Using the teaspoon, drop portions into the frying oil and fry until golden brown on both sides. Drain on kitchen paper and serve warm as a side dish.