"Better than Fried Zucchini" CRISPY Spanish Zucchini Croquettes

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Finely grate the zucchini, salt it, and rest it in a colander over a dish for 10 minutes. Wrap it in cheesecloth and squeeze out all the water.
2. Heat 3 tbsp (45 ml) olive oil in a large frying pan over medium heat.
3. Cook the chopped onion and garlic, stirring, for about 3 minutes until the onion is slightly translucent. Add the grated zucchini and sauté for about 4 minutes.
4. Stir in 1/4 cup (30 g) flour and mix for 2 minutes. Gradually add the milk, stirring constantly, until you have a thick paste.
5. Turn off the heat. Stir in the shredded cheese and season with salt and pepper until well mixed.
6. Transfer to a bowl to cool, cover, and freeze for at least 30 minutes, preferably 1 hour.
7. Meanwhile, put 1/2 cup (60 g) flour in one shallow bowl, beat the eggs with salt and pepper in a second, and put the bread crumbs in a third.
8. Shape the chilled mixture into cylinders about the size of an egg, pressing firmly so they hold together.
9. Coat each croquette in flour, then egg, then bread crumbs.
10. Heat 1 cup (240 ml) olive oil in the same pan over medium heat. Fry the croquettes in a single spaced layer for 3 to 4 minutes per side, until golden and crisp. Drain on paper towels.
11. Serve hot or at room temperature, garnished with parsley.

Summarized from Spain on a Fork's video. Watch it for the details.

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