Crispy Zucchini and Potato Croquettes Recipe

Zucchini and Potato Croquettes

Category: Appetizers
Serving Size: 16 croquettes

Ingredients:

Instructions:

1. Prepare the Potatoes and Zucchini:
   Start by boiling the potatoes with their skins on in a large pot of water until tender. Once cooked, allow the potatoes to cool slightly before grating them using a coarse grater. While the potatoes are cooking, place the zucchini in a colander and press them gently with a fork to release any excess water.

2. Mash the Potatoes:
   After the potatoes have cooled enough to handle, peel them (or leave the skin on if you prefer) and pass them through a potato ricer or mash them using a fork. The texture should be smooth and slightly chunky. Combine the grated zucchini with the mashed potatoes in a large mixing bowl.

3. Season the Mixture:
   Add salt and freshly ground black pepper to taste. Chop the chives finely using scissors or a knife and add them to the mixture. Stir the ingredients together until evenly distributed.

4. Form the Croquettes:
   Moisten your hands with water to prevent the mixture from sticking. Take a small portion of the mixture and shape it into a ball, approximately the size of a walnut. Continue forming croquettes until the mixture is used up; this recipe should yield about 16 croquettes. Place the croquettes on a plate or tray.

5. Chill the Croquettes:
   Place the formed croquettes in the refrigerator for about 30 minutes. This helps them firm up, making them easier to handle and ensuring they retain their shape during frying.

6. Coat the Croquettes:
   In a shallow bowl, place the flour. In another bowl, beat the eggs. In a third bowl, spread the breadcrumbs. Carefully roll each croquette first in the flour, then dip it in the beaten egg, and finally coat it in breadcrumbs, pressing gently to ensure an even coating.

7. Fry the Croquettes:
   Heat the vegetable oil in a large frying pan or deep fryer. Use a kitchen thermometer to check the temperature; it should be around 170°C (340°F). Fry the croquettes in batches, placing just a few at a time in the hot oil. Fry for 3-4 minutes or until golden brown and crispy on all sides. Be careful not to overcrowd the pan, as this can lower the oil temperature and result in soggy croquettes.

8. Drain and Serve:
   Once cooked, use a slotted spoon to remove the croquettes from the oil and place them on a plate lined with paper towels to absorb any excess oil.

9. Serving Suggestions:
   Serve the zucchini and potato croquettes hot, with a dipping sauce of your choice, such as a tangy tomato dip or a creamy yogurt-based sauce.

These delightful croquettes are crispy on the outside, soft and flavorful on the inside, making them a perfect appetizer for any occasion. Enjoy these golden bites of comfort and share the goodness with your loved ones!

Nutritional Information (per serving, 1 croquette):

These zucchini and potato croquettes are a wholesome, satisfying treat. The combination of vegetables and simple ingredients ensures a nutritious, delicious bite for any meal or gathering.