Zucchini Tofu Croquettes

October 8, 2009

Author Notes: 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 slawCara Eisenpress

Serves: 8 as an appetizer


  • 1 large zucchini
  • 4 ounces firm tofu
  • 2 teaspoons salt
  • 1 tablespoon olive oil, plus more for frying
  • 1 tablespoon fresh basil, finely chopped
  • 1 egg
  • 1/2 cup breadcrumbs, preferably freshly ground from stale baguette
In This Recipe


  1. 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.
  2. 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.
  3. 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.

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Vegetable|Zucchini|Tofu|Make Ahead|Serves a Crowd|Summer|Vegetarian|Appetizer

Reviews (3) Questions (0)

3 Reviews

Judy August 15, 2017
I am in the process of making them now. How long do they keep in the refrigerator and can I freeze them after cooking?
tricia June 26, 2017
This is simple and delicious! I only had boxed panko bread crumbs and it turned out fine! I did adjust the seasonings to taste and added some chimichurri to it (parsley, cilantro, olive oil, vinegar etc). delicious!
The G. February 24, 2010
This looks simple and delicious like all the best recipes. Will have to grab me some tofu on the way home...