| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 297 | 14g | 5g | 28g |
| sugars | fibre | protein | salt |
| 5g | 3g | 14g | 1g |
Why I Love Spanish Carrot and Zucchini Croquettes
Every now and then I stumble upon a mix of ingredients that strikes a chord, and the Carrot and Zucchini Croquettes is a recipe that does just that. A simple yet vastly flavorful Spanish recipe, it showcases not only the luscious flavors of garden-fresh carrots and zucchini but also captures the essence of their earthy roots.
A Fiesta of Flavors
As you know, my kitchen is fueled by the warmth of Southern cooking, the kick of West African spice, and an insatiable love for fusing flavors from around the world. This recipe for Carrot and Zucchini Croquettes hits all the right notes. Combining carrots and zucchini with breadcrumbs, a medley of seasonings, and the rich, semi-hard Manchego cheese – this dish harmonizes Spanish flavors in every crunchy morsel.
Inspiration Behind the Croquettes
I typically geek out on traditional recipes, constantly seeking ways to infuse them with my personal touch. Here the inspiration came from Chef Paco Perez, a renowned Spanish chef. His knack for crafting masterpieces from simple, everyday ingredients is incredibly inspiring. This recipe doesn’t directly borrow from a specific dish of Perez but pays a heartfelt tribute to his distinct style of cooking.
Elevating humble vegetables like carrots and zucchini into these tantalizing croquettes represent a combination of love for health-centric food and an admiration for Spanish gastronomy. With the grated Manchego cheese slightly melting over the flavorful mixture of carrot, zucchini, and spices, every bite becomes an experience to be savored.
From the crunch of breadcrumbs to the succulence of sauteed onions and garlic, there is a textural symphony evident in a well-crafted Carrot and Zucchini Croquette. I do hope this dish has brought some Spanish sunshine to your kitchen table as it has done to mine, and that you find this recipe as warmly satisfying as I do.
What You’ll Need
- 1 cup of breadcrumbs
- 2 large carrots, peeled and grated
- 2 medium zucchinis, peeled and grated
- 4 eggs, beaten
- 1 small onion, finely chopped
- 3 cloves of garlic, minced
- 1/4 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 tablespoons of chopped fresh parsley
- 1 cup of grated Manchego cheese
- Oil for frying
Method
Step One
Start off by grating the 2 large peeled carrots and 2 medium peeled zucchinis. Set this aside for now.
Step Two
In a large bowl, combine the 1 cup of breadcrumbs, beaten eggs, finely chopped onion, minced garlic, all-purpose flour, salt, black pepper, and chopped fresh parsley. Mix these ingredients until well combined.
Step Three
Add the grated carrots and zucchinis to the breadcrumb mixture, and stir it until everything is evenly distributed.
Step Four
Stir in the cup of grated Manchego cheese, making sure it’s thoroughly mixed into the breadcrumbs and carrots/zucchini mixture.
Step Five
Form the mixture into small, round croquettes. Each should be around the size of a golf ball.
Step Six
Heat oil in a large frying pan over medium heat.
Step Seven
Carefully place the croquettes into the heated oil. Fry them until they are golden brown on all sides. This should take about 5 minutes on each side.
Step Eight
Once cooked, remove the croquettes from the pan and transfer them to a paper towel-lined plate to drain the excess oil.
Step Nine
Finally, serve the Carrot and Zucchini Croquettes warm and enjoy this delicious snack or side dish!
