{"id":1970,"date":"2021-03-27T08:07:10","date_gmt":"2021-03-27T06:07:10","guid":{"rendered":"http:\/\/andrestover.com\/?p=1970"},"modified":"2025-05-04T11:02:38","modified_gmt":"2025-05-04T08:02:38","slug":"zucchini-feta-cheese-balls-kolokithokeftedes","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/zucchini-feta-cheese-balls-kolokithokeftedes\/","title":{"rendered":"Suvik\u00f5rvitsa-feta juustu pallid (Kolokithokeftedes)"},"content":{"rendered":"

Populaarne Kreeka k\u00f6\u00f6gi eelroog, mille valmistamine on lihtne ja mis maitseb h\u00e4sti. Feta t\u00fc\u00fcpi juustu valmistatakse Kreekas alates antiikajast, kuigi ei ole teada selle juustu valmistamise t\u00e4pne algus. Alates 2002 aastast on feta juust kaitstud p\u00e4ritolumaa toodang. Klassikaliselt valmistatakse seda juustu lamba- ja kitsepiima segust. Juust on kompaktne ja seda s\u00e4ilitatakse ja see valmib seistes soolvees.
\nSeda rooga saab valmistada kas friteerides v\u00f5i praadides pannil. Praadida on kindlasti parem kui pallid vajutada lamedamateks kotlettideks.
\nSuvik\u00f5rvitsa-feta pallid sobivad eelroaks ning samuti eraldi toiduna p\u00f5hiroaks. Serveerida v\u00f5ib seda toitu jogurti-sinihallitusjuustu kastmega, jogurti-piparm\u00fcndi kastmega, kreeka tzatziki v\u00f5i mingi muu dipikastmega.<\/p>\n

\"\"<\/p>\n

Valmistamisaeg: 15 min ettevalmistus, 15 min praadimine<\/span>
\nTase: lihtne<\/span>
\nKogus: neljale<\/span><\/p>\n

Koostisosad:<\/span>
\nUmbes 1 kg suvik\u00f5rvitsaid
\n1 v\u00e4ike sibul
\n200 g feta juustu
\n2 muna
\nPeot\u00e4is hakitud piparm\u00fcnti
\n125 g jahu
\nToidu\u00f5li friteerimiseks v\u00f5i praadimiseks
\nMusta pipart ja meresoola maitsestamiseks
\n2-3 spl riivsaia paneerimiseks<\/p>\n

Valmistamine:<\/span>
\n1. Riivi suvik\u00f5rvits ja vajuta k\u00e4te vahel kuivemaks. Liigne vedelik ei lase h\u00e4sti palle vormida
\n2. Haki sibul ja piparm\u00fcndi lehed, murenda juust t\u00fckkideks ja lisa riivitud suvik\u00f5rvitsale
\n3. Lisa jahu ja munad ninga maitsesta soola ja musta pipraga. Soola panemisel ole ettevaatlik, feta juust on ise parajalt soolane
\n4. Sega \u00fchtlaseks taignaks ja hoia umbes tunni \u00fclmkapis, et segu muutuks paremini vormitavaks
\n5. Tee k\u00e4ed m\u00e4rjaks ja vormi k\u00e4te vahel sobiva suurusega pallid, mida veereta riivsaias
\n6. Aja toidu\u00f5li paksup\u00f5hjalises potis kuumaks ja vista ettevaatlikult valmis \u00fckshaaval pallid \u00f5lisse. Aita ettevaatlikult lusikaga pallid potip\u00f5hjast lahti juhul kui nad kipuvad kinni j\u00e4\u00e4ma. Valmis pallid t\u00f5usevad \u00f5li pinnale ja muutuvad kuldpruuniks.
\nJuhul kui ei ole soovi nii palju \u00f5li kasutada, siis v\u00f5ib pallid vajutada lamedamaks ja praadida pannil v\u00e4iksemas hulgas toidu\u00f5lis m\u00f5lemilt k\u00fcljelt
\n7. Mina serveerisin seda toitu jogurti-piparm\u00fcndi kastmega. Selleka haki peot\u00e4is piparm\u00fcndilehti peeneks ja sega jogurtiga, vajadusel maitsesta soola ja pipraga
\nValmis!!!<\/p>\n

\"\"<\/p>\n

\n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

Populaarne Kreeka k\u00f6\u00f6gi eelroog, mille valmistamine on lihtne ja mis maitseb h\u00e4sti. Feta t\u00fc\u00fcpi juustu valmistatakse Kreekas alates antiikajast, kuigi ei ole teada selle juustu valmistamise t\u00e4pne algus. Alates 2002 aastast on feta juust kaitstud p\u00e4ritolumaa toodang. Klassikaliselt valmistatakse seda juustu lamba- ja kitsepiima segust. Juust on kompaktne ja seda s\u00e4ilitatakse ja see valmib seistes […]<\/p>\n","protected":false},"author":1,"featured_media":1973,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,76],"tags":[499,479,390],"class_list":["post-1970","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","category-korvalroad","tag-feta","tag-greece","tag-peppermint","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1970","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=1970"}],"version-history":[{"count":2,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1970\/revisions"}],"predecessor-version":[{"id":1975,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1970\/revisions\/1975"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/1973"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=1970"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=1970"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=1970"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}