This time of year, everyone needs recipes for their prolific zucchini plants. I dared to plant one myself this year. Unfortunately, one of our windy rain storms toppled it over. Oh well. Zucchini are pretty cheap at the farmer’s market.
Not only is this a tasty way to use zucchini, it’s a continuation of my series of Greek recipes. The lemon and mint are really tasty here. The thing that’s tricky about this recipe is frying the croquettes quickly enough to cook all of them and get them to the table while they’re all still hot. I’m terrible at that. Nevertheless, they were quite tasty.
Servings: About 6 as a side dish with other items; enough for 8 appetizer servings
Cooking time: 40 minutes prep time, 1 hour+ chilling time, 30 minutes for frying
- 5-6 medium zucchinis
- half a medium white or yellow onion
- 3 garlic cloves (enough for 1 1/2-2 tbps once minced)
- 1 cup dry breadcrumbs
- fresh parsley, enough for 1 cup once chopped
- fresh mint, enough for 1/3 cup once chopped
- 2 eggs
- 1 lemon
- vegetable oil for frying
- Grate the zucchini in a large, mesh colander. Sprinkle lightly with salt (1/2 tsp) and let sit in a sink or over a bowl for at least 15 minutes, or while you complete step 2.
- Grate the onion into a large bowl. Mince the garlic and add it to the onion. Finely chop the parsley and mint, being careful to remove any large stems. Add them to the bowl.
- Push down on the zucchini in the colander to remove more of the water. Add the zucchini to the large bowl. Add the breadcrumbs, eggs and the juice of the lemon. Wash your hands. Mix together with your hands.
- Cover and chill the mixture at least one hour or over night. Shortly before you’re ready to serve them, heat 1/2 inch of oil in a pan. When you can feel heat coming off the oil about three inches above it, drop a small piece of bread in the pan. If it sizzles quickly, the oil is hot enough. (Make sure it doesn’t smoke.)
- Spoon about 1/4 cup of the zucchini mixture into the hot oil, trying to keep the mix in a pile. Depending on the size of your pan, you should be able to fit five to seven croquettes in at once. Make sure to leave space around them though so you can flip them over. When a croquette is golden on one side (3-4 minutes), flip it to the other side. When a croquette has fried on both sides, remove it with a slotted spoon or spatula onto a plate lined with paper bags (to absorb the grease). Serve as soon as they’re all done.