Mediterranean Cheesy Zucchini Croquettes

Ingredients

For the Croquette Mixture:

• Zucchini: 3 medium-sized zucchinis (about 1.5 lbs / 700g), washed and trimmed
• Salt (for drawing out moisture): 1 teaspoon kosher salt
• Feta Cheese: 4 oz (115g), crumbled (high quality sheep’s milk feta works best)
• Scallions (Green Onions): 4 medium stalks, finely sliced (white and light green parts)
• Fresh Herbs: 3 tablespoons fresh flat-leaf parsley, finely chopped
• 2 tablespoons fresh dill, finely chopped
• 1 tablespoon fresh mint leaves, chopped (optional, for an extra pop of brightness)

For the Croquette Mixture:

• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika (optional)

For the Breadcrumb Coating:

• Panko Breadcrumbs: 1 cup (adds an exceptionally light and crunchy exterior)
• Parmesan Cheese: 1/4 cup, freshly grated (mixed into the panko for savory depth)

For Frying & Serving:

• Cooking Oil: 1/3 cup extra-virgin olive oil and vegetable oil blend (or avocado oil for high-heat frying)
• Lemon Wedges: 4, for serving
• Optional Dipping Sauce: Tzatziki or Greek yogurt lemon-garlic sauce

Instructions

Step 1: Prep and Salt the Zucchini

1. Grate the zucchinis using the coarse side of a box grater. Do not peel them, as the skin holds valuable structural integrity and nutrients.
2. Place the grated zucchini into a large mixing bowl and toss it thoroughly with 1 teaspoon of kosher salt.
3. Let the salted zucchini sit at room temperature for 10 to 15 minutes . This crucial step draws out the excess moisture, preventing soggy croquettes.

Step 2: Squeeze Out Excess Liquid

1. Transfer the salted zucchini to a clean kitchen towel or a fine-mesh nut milk bag.
2. Gather the corners of the towel tightly and twist over the sink, squeezing with all your might to wring out as much liquid as humanly possible. Tip: You will be amazed at how much water comes out! The drier your zucchini, the crispier your croquettes.
3. Shake the dry, compressed zucchini back into a clean mixing bowl and fluff it apart with a fork.

Step 3: Combine the Ingredients

1. To the bowl of dry grated zucchini, add the crumbled feta cheese, sliced scallions, chopped parsley, dill, mint, and minced garlic.
2. Season with black pepper, garlic powder, and smoked paprika. Stir gently to distribute the herbs and cheese evenly.
3. Pour in the lightly beaten eggs and mix well.
4. Gradually fold in the all-purpose flour just until the mixture holds together. If the batter still feels too wet or loose after squeezing, add an extra tablespoon or two of flour.

Step 4: Bread and Shape

1. In a shallow bowl or pie dish, combine the panko breadcrumbs and freshly grated Parmesan cheese.
2. Scoop out portions of the zucchini mixture (about 2 tablespoons per croquette) and gently form them into small patties or logs.
3. Press each patty gently into the panko-Parmesan mixture, coating both sides thoroughly and patting lightly so the crumbs adhere securely. Place the coated croquettes on a parchment-lined baking sheet.

Step 5: Fry to Golden Perfection

1. Heat about 1/4 inch of oil in a large skillet (preferably cast-iron or heavy-bottomed stainless steel) over medium-high heat.
2. Once the oil shimmers and is hot (test with a single breadcrumb—it should sizzle immediately), carefully place the croquettes into the pan in small batches. Do not overcrowd the pan, or the temperature will drop and they will steam instead of fry.
3. Fry for 3 to 4 minutes per side , or until the crust is deep golden brown and exceptionally crispy.
4. Transfer the cooked croquettes to a plate lined with paper towels to drain excess oil. Repeat with the remaining mixture, adding a splash more oil to the pan if needed.

Step 6: Serve and Enjoy

1. Serve warm, garnished with fresh herbs, a crack of black pepper, and bright wedges of fresh lemon to squeeze over the top. They pair wonderfully with a cool homemade tzatziki dip.

Nutrition

Calories: ~310 kcal · Protein: 11g · Fat: 18g Saturated Fat: 4.5g · Carbohydrates: 26g Dietary · Saturated Fat: 4.5g Cholesterol: 95mg · Fiber: 3g · Sugar: 4g · Sodium: 580mg