Croquettes in addition to being liked by almost everyone, admit numerous combinations of ingredients. They allow us to take advantage of remains of other preparations or foods that are about to go bad. That is why last weekend I got together to make these zucchini croquettes.
Making the croquettes takes a little time but the result always makes up for it. In addition, once put into operation one can make a good portion and freeze then the croquettes in small portions to be taken out on demand. At home we do not consume them regularly but some weekends, we like them for dinner.
Croquettes are also a fantastic starter when you have guests. We do not know when we will be able to have guests again the way we did before but croquettes will probably be on the menu. Whether they are chicken, mushroom, spinach or zucchini, they will once again have a place at the table.
The recipe
- 1 white onion
- 350 g. zucchini
- 60 g. of butter
- 60 g. wheat flour
- 600 ml. milk
- Sal Island
- Pepper
- Nutmeg
- Extra virgin olive oil
- Egg
- Bread crumbs
- We chop the onion, Peel the zucchini and cut it into small cubes.
- We put two tablespoons of olive oil in a pan and sauté the onion 2 or 3 minutes.
- Now, add the zucchini, season and sauté the whole for 10 minutes, until the zucchini is tender and has taken color. So, we remove it from the pan and reserve.
- In the same pan we now place the butter over medium heat so that it melts. Meanwhile, in a saucepan we heat the milk.
- Once the butter is melted and bubbling add the flour and cook couple of minutes. Then we add the hot milk little by little while stirring so that no lumps are made. Cook over low heat and without haste, adding salt and nutmeg to taste.
- When the bechamel is creamy add the onion and zucchini and stir. Cook until when the spoon passes through the dough it leaves a groove.
- We then remove from the heat, place the dough and the we cover with plastic wrap so that it touches the surface of the dough.
- When the dough is cold, we take small portions and they we shape with the help of two spoons. Then we go through egg and breadcrumbs.
- We fry it in abundant oil in batches, so that the temperature of the oil remains constant and when they are golden, we take them out and place them on absorbent paper.
- Then you just have to enjoy the zucchini croquettes.