Cretan Zucchini Croquettes with Spicy Dip
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the croquettes:
- 500 g zucchini, approx. 25 cm lon
- 250 g potatoes, floury boilin
- 300 g onion (s), white
- 1 medium egg (s)
- 100 g mountain cheese, rated
- 50 g feta cheese, crushed
- 3 tablespoon wheat flour type 1050
- breadcrumbs
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon, leveled nutmeg, freshly grated
- 1 teaspoon oregano, fresh or dried
To garnish:
- slice lemon (s)
- Celery leaves, fresh, chopped
For the dip:
- 150 g tomato (s), dried in oil (olive oil)
- 3 teaspoon herbs, Italian
- Salt or vegetable stock powder
- 1 teaspoon, leveled black pepper, freshly ground
- extra virgin olive oil
- clove garlic
Also:
- wheat flour, for the work surface
- Olive oil for frying, extra virgin
Print Recipe
Pin Recipe Instructions
- Wash the potatoes and zucchini. First stack the potatoes, then the onions and on top the zucchini in a saucepan, then add enough lightly salted water to cover everything. Bring the water to a boil, then turn off the heat. Fish the zucchini out of the pot after 10 minutes, after another 5 minutes remove the onions and the potatoes as soon as they are done. Throw away the cooking water. Let the vegetables cool down.
- In the meantime, puree the sun-dried tomatoes in the olive oil together with the herb mix, some instant vegetable stock, the pepper and 3 tablespoons of water using a blender. Possibly add a little olive oil and freshly squeezed garlic. Mix the ingredients well and prepare the tomato dip.
- Peel and chop the potatoes and onion. Cap the zucchini at both ends, quarter lengthways and cut across into approx. 5 mm thick slices. Knead all the ingredients for the croquettes into a dough. If the dough is too thin, gently squeeze it out with a fresh tea towel.
- Shape the dough into croquettes and roll them in flour. Fry the croquettes in portions in olive oil until golden brown, then drain on kitchen paper.
- Place the croquettes on a serving platter, garnish and serve warm with white bread and the tomato dip.
- Recipe source:
- Mr. Olympios, Armonia Hotel, Crete
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