Ingredients
- 2 zucchini
- Salt, to taste
- 2 potatoes
- 1 onion
- 1 carrot
- A sprig of parsley
- 2 eggs
- Black pepper, to taste
- 3 tablespoons breadcrumbs
- Mozzarella cheese, cut into cubes
- Olive oil, for frying
Instructions
- Grate the zucchini and sprinkle with salt. Let sit for 10 minutes, then squeeze out excess moisture.
- Peel and grate the potatoes, carrot, and onion. Mix with the drained zucchini.
- Finely chop the parsley and add to the vegetable mix along with eggs, breadcrumbs, salt, and pepper.
- Stir until the mixture is uniform.
- Heat olive oil in a non-stick pan over medium heat.
- Form small patties or croquettes with the mixture, placing a cube of mozzarella in the center of each.
- Pan-fry until golden brown on both sides, about 3–4 minutes per side.
- Drain on paper towels and serve warm.
Notes
- Ensure you squeeze out all moisture from zucchini and potatoes to help the mixture bind.
- Low-moisture mozzarella is best to prevent sogginess.
- You can bake them at 400°F (200°C) for a lighter version.
- Great for kids due to their mild flavor and soft texture.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Category: Main Course, Side Dish
- Method: Pan-Fried
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 2 croquettes
- Calories: 180
- Sugar: 3g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 55mg
