Spanish Zucchini Croquettes
Croquetas de CalabacínWhile not a very common croquette recipe due to its vegetable base, these zucchini croquettes are incredibly tasty and light, making them a unique and delightful option.
Equipment
Ingredients
Servings: About 20 Tapas
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- ⅜ cup all-purpose flour
- Kosher salt or sea salt
- Freshly ground black pepper
- ¼ pound zucchini coarsely grated
- 2 large eggs lightly beaten
- Bread crumbs a mix of regular and Japanese panko, for dredging
- Olive oil for frying
Instructions
- In a medium saucepan, heat the butter and olive oil over medium heat until the butter melts.
- Add the flour and cook, stirring constantly, until the mixture thickens and becomes smooth, which takes about 3 minutes.
- Stir in the grated zucchini and cook, stirring occasionally, for an additional 10 minutes.
- Spread the mixture onto a dinner plate and allow it to cool, then refrigerate it until it’s firm enough to handle.
- Shape the zucchini mixture into 1-inch balls.
- Place the beaten eggs and bread crumbs in separate shallow bowls.
- Heat at least 1 inch of olive oil in a large skillet over medium-high heat, or, if available, use a deep fryer set at 365°F.
- The oil should be hot enough that a cube of bread turns light brown in 60 seconds.
- Dip each zucchini croquette in the beaten egg, then dredge it in the bread crumbs, and carefully place it in the hot oil.
- Fry the croquettes, turning them several times, until they become golden.
- Use a slotted spoon to transfer the fried zucchini croquettes to paper towels to drain any excess oil.
Notes / Tips / Wine Advice:
Serve these delicious Spanish zucchini croquettes while they are still hot.
These croquettes offer a unique twist with a vegetable base, making them a wonderful and vegetarian-friendly choice for your tapas selection. Enjoy their light and flavorful taste!