Zucchini croquettes are delicious whether you eat them as an appetizer or a light meal with a salad. They are easy to make and easy on the budget, but full of taste. You can eat them hot or cold, so if you have leftovers they are perfect as a snack.
Ingredients 5 – 6 large zucchini grated 1 onion grated 4 – 5 spring onions finely chopped 1 egg Parsley finely chopped Fresh mint finely chopped or about 1 teaspoon dried 1 small chili minced (if liked) Salt, pepper 1 ½ cups flour (abut) 1 tablespoonful olive oil 1 cup feta cheese crumbled or any other sharp cheese grated Oil for frying
Wash, trim and grate the zucchini. Place the zucchini, the onion and green onions in a strainer. Sprinkle some salt over them and let them drain. Press them gently with the back of a spoon so as to remove as much water as possible.
When they don’t release any more water, put them in a bowl. Add the parsley, mint, flour, egg, chili, feta cheese, salt and pepper. Mix well. You should have a batter that’s neither too thick nor too runny. Put the bow in the fridge for about 1 hour.
Put half a cup of oil in a pan and when it is hot add tablespoonfuls of the zucchini mixture. When they are golden brown on the one side, turn them over so that they cook on the other side as well. Remove them from the pan and place them on absorbent paper.
If you wish, you can place spoonfuls of the mixture in an oiled baking pan and bake them until they are browned on both sides.