This is inspired by Italy’s vegetable polpettes, dumplings with an addictive quality that make good use of ingredients like fresh zucchini, basil, and ricotta. Often a way to use up stale bread, this recipe employs teff flour in its place.
1/2 cup teff flour
2 cups grated zucchini (about 2 medium zucchini)
1 cup ricotta cheese
3/4 cup Parmesan cheese or Pecorino Romano plus more to garnish
1/4 cup chopped basil plus more to garnish
2 green onions, green and white parts chopped
2 garlic cloves, minced
1 Tablespoon lemon juice
Zest of one lemon
Pinch of nutmeg
1 egg, beaten
3 Tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
The Teff Company grows Maskal Teff in the western USA, a non-GMO gluten-free grain that’s a superfood full of high quality complex carbohydrates, proteins, minerals, and fiber. Explore our website to learn how to make injera and find other teff recipes using our teff flour, a delicious compliment to Ethiopian food, Eritrean food, or any gathering.