I brought these to a potluck recently. I thought of a) reheating them, and b) topping them with a sauce, but in the end, I did c) none of the above. The same amount of tofu-zucchini mixture would make burger-sized croquettes for 3 or 4 people, and they'd be good served with raita and slaw —Cara Eisenpress
8 as an appetizer
olive oil, plus more for frying
fresh basil, finely chopped
breadcrumbs, preferably freshly ground from stale baguette
In This Recipe
Grate the zucchini into a colander. Toss with the salt and let rest for 20-30 minutes. Using a dish towel, squeeze as much water as you possibly can out of the zucchini.
Blot the tofu, then crumble it into a mixing bowl so it looks like ricotta. Add the olive oil; mix well; then add the rest of the ingredients, including the zucchini.
In a large pan over medium heat, warm enough oil to cover the bottom. Form into balls—about golf ball size—and add to the oil carefully. Cook for about 4-5 minutes a side until nicely browned, flipping very carefully, as these are slightly delicate. Remove to a paper towel to absorb extra oil. Serve warm or at room temp.
I'm the founder, editor, and head chef at the blog Big Girls, Small Kitchen (www.biggirlssmallkitchen.com), a site dedicated to easy-to-execute recipes and stories from a quarter-life kitchen. I'm also the author of In the Small Kitchen published in 2011.