The zucchini croquettes are a classic Italian starter in pizzeria, although much more famous are those with potatoes. The recipe is very simple, with few ingredients.
We recommend the use of small zucchini if you find them because they contain less water, thus producing a compact pulp.
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ZUCCHINI CROQUETTES (COURGETTES)
Instructions
Begin the recipe by cutting off the ends of zucchini, and then to cut it into two parts (1). In the meantime you have put in boiling salted water, to then boil the zucchini (2) up to they are soft, but still compact. Then drain the zucchini in a colander (3) and put a weight on top for about an hour so that they lose all the vegetable water. This point is very important to have a perfect croquette.
Meanwhile mush the goat cheese with a fork or a knife (4) and grate finely the provolone cheese (5). Put aside and start to grate the bread (6), unless you have not already bought the bread crumbs.
Then break the egg in a bowl and pour in the two cheeses (7) and a little bit of breadcrumbs (8). Then beat the eggs (9) well to obtain a homogeneous mixture.
Now take the well-drained zucchini, cut into slices (10) and place in a bowl. Sprinkle on top the pepper (11) and then with the immersion blender mix all (12) to obtain a homogeneous mixture.
Now add to the courgettes the beaten eggs with cheese (13), and stir well (14) in order to mix everything and have a nice mixture (15). If this is too liquid, add the breadcrumbs.
In a flat plate put all the bread crumbs. So take the balls (16) of the mixture and begin to roll them in the breadcrumbs (17) to have the classic cigar-shaped and wrap well with bread crumbs (18). Put the cigars on a plate to start frying them.
Fill a large, nonstick pan plenty of oil (19), and let it heat well. So put to fry the croquettes, turning often (20) for five minutes. Once golden remove them from the oil and place on a plate with paper towels (21) to let out all the oil well. Once ready place them in a dish at the center table.
