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 slaw —Cara Eisenpress
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Ingredients
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1
large zucchini
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4 ounces
firm tofu
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2 teaspoons
salt
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1 tablespoon
olive oil, plus more for frying
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1 tablespoon
fresh basil, finely chopped
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1
egg
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1/2 cup
breadcrumbs, preferably freshly ground from stale baguette
Directions
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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.
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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.
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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.
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