Chickenballs with peppers and courgettes

Another nice meze for your ouzo or beer. These fritters are altogether a different recipe than the classic meatballs but the idea is the same

Recipe of Nicki Chryssanthidou,

from "Gastronomos" magazine of "KATHIMERINI" newspaper (2010)

Ingredients (for 20-25 pieces):
750gr. of ground chicken (from breast and thigh without the skin - passed only once through the meat mincer because otherwise will be very mushy)
1 red bell pepper, seeded and finely chopped
1 medium courgette, grated
1 medium onion, grated
2-3 cloves of garlic, pulp
2 tbsp of flat-leaf parsley, finely chopped
1/2 tsp of paprika, powder (sweet or hot)
1/2 tsp of cumin, powder (optional)
1 egg
2 tbsp of olive oil
salt
pepper
flour for dusting
olive oil for frying

Method:
In a large bowl put the ground chicken (directly from the fridge so as not to stick in the hands), the pepper, the courgette, the onion, the garlic, the parsley, the paprika, the cumin, the egg, the oil, salt and pepper. Mix the ingredients very well with your hands, for about 7-8 minutes. Put the bowl in the fridge for 30 minutes.

Start shaping the mixture into medium size meatballs, keeping your hands wet so the mixture won't stick.
Pass them through the flour and gently shake them so to discard the excess flour.

In a large deep and heavy bottomed frying pan put enough olive oil (about 3cm) and let it warm well in medium heat. Add some of the chickenballs and fry each side for about 3-4 minutes. Taste one of them to see if they are ready otherwise continue frying but being careful not to burn them.

Take them off the frying pan with a slotted spatula and let them drain on kitchen paper.

Serve immediately along with boiled potatoes and a boiled courgette salad with a dressing made with lemon, olive oil, mustard and parsley.

Note:
If you prefer, for a healthier option, grease an oven pan and place the chickenballs in it. Bake on 170°C for about 20-25 minutes until they are done and have a nice golden colour.