(Photo by Ceci Martinez)
Don’t know what to do with all your beautiful zucchini left over from your garden? This tasty vegetarian recipe for zucchini croquettes with a Mediterranean touch from the fresh basil and the sweetest hand-picked corn from our farmers’ market is so delicious that you can eat each of them by itself! Healthy to eat and easy make!
Note: Croquettes are also great for school lunch or snacks, try them with Tzatziki sauce too.
Serves: 4
Ingredients:
2 large zucchini (do not peel)
2 eggs, lightly beaten
6 green onions, thinly chopped
1 1/2 cups corn (fresh or frozen)
1/2 large red bell pepper, finely diced
1/2 fresh basil leaves, finely chopped
3/4 cup flour
1 teaspoon baking powder
Salt and pepper to taste
Lemon juice
Sour cream or plain yogurt
Directions:
Grate zucchini using the large holes of grater. Place grated zucchini in a bowl with remaining ingredients and mix all well. In a nonstick pan over medium heat, spoon batter (or use your hands that’s the best tool) – about 2 tablespoons onto skillet. Cook for about 5 minutes without touching them; gently turn over and cook other side for 4 minutes. Serve immediately croquettes with squeeze of lemon juice and dollop of sour cream or yogurt. Accompany with salad or rice.
