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These cheesy zucchini bites are packed with flavor, with plenty offresh herbs, feta cheese and breadcrumbs for crunch. And don't forget their melting mozzarella heart! These delicious mozzarella-filled zucchini croquettes are super-easy to prepare and perfect for any occasion: breakfast, brunch or an easy weekday meal.
💙 Why you'll love them
- This is a super-easy recipe: just grate the zucchinis, mix all the ingredients together, form balls and bake.
- They're really delicious: crispy on the outside and melt-in-the-mouth on the inside, with a melting mozzarella heart.
- You can vary the cooking methods: fry these zucchini croquettes as in the recipe, or even cook them in the oven, frying pan or Air Fryer (more details in the Frequently Asked Questions).
🥒 If you like zucchini...
Zucchini involtini
Zucchini lasagne
Zucchini, feta & mint cigars
Zucchini fries
Tagliatelle of zucchini, feta & cherry tomatoes
🧀 Ingredients
These are the main ingredients, and the quantities are in the recipe card below.
- Zucchini - enjoy this delicious vegetable from May to October inclusive.
- Red onion, which has a slightly stronger taste than white or yellow onions.
- Eggs: ideally organic or free-range. You can refer to the Eco Tips I wrote on eggs to help you choose the right eggs.
- Fresh herbs: mint, dill and parsley.
- Feta cheese: this salty Greek cheese is perfect for adding flavour to these croquettes!
- Breadcrumbs, to give the croquettes a slightly crunchy consistency and absorb some of the moisture.
- Olive oil: choose a good one, like extra virgin olive oil.
- Baking powder: this is what gives the croquettes their airy texture.
- Garlicgarlic garlic: if you want to choose your garlic carefully to avoid condoning the enslavement of Chinese prisoners, read my Eco Tips on the subject.
- Mozzarella for the melting, cheesy heart.
- Frying oil for cooking.
✨ How do you make these zucchini croquettes?
Recipe details and quantities can be found in the recipe card below.
- Grate your zucchinis, then place them in a kitchen towel and wring out as much water as possible.
- Add the remaining ingredients: herbs, feta cheese, red onion, breadcrumbs, baking powder and egg.
- If the croquettes are too moist, you can add a little extra breadcrumbs.
- Form zucchini balls, flatten and top with mozzarella.
- Place in frying oil for a few minutes to cook.
✅ Gluten-free version
To make this recipe gluten-free, use corn breadcrumbs and gluten-free baking powder.
🥰 Chef's tips
Shaping
- Squeeze your grated zucchinis well: there should be no water left at all, otherwise the croquettes could disintegrate during cooking.
- When sh aping your croquettes into balls, try to avoid any small holes where air can pass through: your croquette could disintegrate during cooking.
Cooking
- Check that your frying oil is hot (around 355°F/180°C) before putting in your croquettes. You can use a kitchen thermometer, as I do, or drop a drop of water into the pan. If it sizzles, you can use it now.
- Make sure your frying oil is not too hot (around 355°F/180°C): if it is, your oil will first darken before turning black. And your croquettes (and the fried food) are likely to burn too, and will be fried on the outside but raw on the inside.
- Don't put too many croquettes into the pan at once, as this may cause the temperature of the frying oil to drop too low. Put one in a small saucepan, two in a medium-sized one and a maximum of three in a very large one.
- If you make them one at a time: before putting a new one in the pan, squeeze it with your hands so that the water (zucchini and mozzarella tend to drain quickly) drains off. And form a compact ball.
💡 Frequently Asked Questions
A delicious tzatziki will add freshness and go perfectly with these croquettes.
Don't empty it down the sink, as this will clog it. The best thing to do is to put it back in the bottle once it's cooled down (otherwise it'll leak and your funnel will melt), then take it to a waste disposal center along with hazardous or special household waste. If not, at least put it in the non-recyclable waste garbage can.
Of course you can! Zucchini goes very well with cheddar, Parmesan, Gruyère, Emmental, Beaufort or Comté cheeses.
Exactly: instead of frying them, you can also bake or pan-fry them. I suppose the Air Fryer is also an option, but I've never tried it.
For the oven: place the croquettes on an oven tray lined with baking paper and bake at 200°C in a hot oven for 20 to 25 minutes.
As for the frying pan, I'd recommend flattening the croquettes a little to create patties, which will cook more evenly. Put a drizzle of olive oil in a frying pan over medium heat. Add the zucchini croquettes and cook for a few minutes on each side, until golden brown.
❄️ Preservation / freezing
- To store: place cold zucchini croquettes in an airtight Tupperware-style container. Put them in the fridge and you can keep them for 3 days.
- To reheat, place in a preheated oven at 160°C for 5 to 10 minutes.
- To freeze: you can freeze them raw or cooked. Place them raw or cooked (but cold) in a freezer bag marked with the date and name of the recipe. If the croquettes are raw, separate the different layers of croquettes with baking paper to prevent them from sticking together.
😋 Other delicious appetizers
- Ktipiti, a Greek spread with red peppers and feta cheese
- Melt-in-the-mouth goat & spinach croquettes
- Baked patatas bravas (and traditional aioli)
If you make these zucchini croquettes, it would be so nice to leave me a comment & write down the recipe. You can also tag me on Instagram , Pinterest , Tik Tok or send me a photo, I love to see my dishes in your homes. Enjoy!
📖 Recette
Cheesy zucchini bites
Équipement
- A saucepan
- Absorbent paper
- A cooking thermometer (optional)
- A garlic press (optional)
Ingredients
- 4 zucchini approx. 850 g
- ½ red onion , minced (medium size)
- 1 oeuf
- 1 tablespoon fresh mint , chopped
- 1,5 tablespoon fresh dill , chopped
- 1 tablespoon fresh parsley , chopped
- 3 oz. feta
- 6-9 tablespoons breadcrumbs
- 2 tablespoons olive oil
- 1 tablespoon baking powder
- 1 garlic clove , minced
- ½ teaspoon black pepper or to taste
- 7 oz. mozzarella cheese
- 1-2 liters frying oil sunflower, rapeseed, peanut...
Instructions
- Wash your organic zucchinis (if not organic, peel them) then grate them.
- Then place grated zucchini in a clean kitchen towel and squeeze out as much water as possible with your hands: there should be no water left at all!
- In a bowl, mix the grated zucchinis with the minced red onion, egg, chopped herbs, feta cheese that you crumble with your fingers, 6 tablespoons of breadcrumbs, olive oil, baking powder, minced garlic and black pepper.
- Shape balls with your hands (add breadcrumbs if necessary: the balls shouldn't crumble), flatten them gently with the palm of your hand and place a little bit of mozzarella on top before reshaping the balls.
- In a saucepan, heat frying oil to 355°F/180°C (caution: if your oil isn't hot enough, the croquettes will disintegrate). Use enough oil so that when you dip the croquettes into the oil, they don't touch the bottom of the pan. Leave to fry for 1-2 minutes, checking that they don't burn.
- Repeat the process with the remaining ingredients to make all the zucchini bites. Once all shaped and cooked, place them on absorbent paper and enjoy piping hot!
Nutrition
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
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