As a rule, fritters are made from zucchini. This recipe is unusual in that thanks to the crispy crust, the croquettes are very juicy with a delicate filling inside. Zucchini croquettes are ideal for the daily menu and can also be used as a full vegetarian lunch.
It is necessary
- –Fresh zucchini (580 g);
- –Salt to taste;
- - garlic (1, 5 cloves);
- –Grated cheese (70 g);
- - green onions (7 g);
- –Starch (2, 5 tablespoons);
- -chicken egg;
- - corn crumb (10 g);
- - ground oatmeal (3, 5 tablespoons);
- - olive oil (4 g).
Instructions
Step 1
First, you need to rinse the zucchini well under running water, removing all dirt. Cut off places with thick skin with a sharp knife. Take a coarse grater and chop all the courgettes. Transfer the grated zucchini to a separate cup, season with salt and leave for 30-35 minutes. During this time, the vegetable will give juice, which should be squeezed out, leaving only the pulp.
Step 2
Next, grate the cheese also on a grater, add to the zucchini, mix. Remove the top husk from the cloves of garlic, rub through a fine grater and transfer to the zucchini with cheese. Stir again. Add chopped onions to the resulting mixture, and then gradually add the starch that was previously combined with the egg. Place the oatmeal crumbs last. Stir the vegetable "minced meat" several times in a row and leave for 5-7 minutes to infuse.
Step 3
Wash your hands and start sculpting the vegetable mixture into small balls. Cornflakes crumb must be prepared in advance by grinding in a blender. Gently roll each ball on all sides in crumbs and place in a frying pan with heated olive oil. Cook croquettes until lightly browned on all sides.
Step 4
Place the cooked zucchini croquettes on a paper towel. This must be done so that the excess oil is completely absorbed and the dish is not very greasy.
