EASY POTATO ZUCCHINI CROQUETTES WITH HONEY MUSTARD DIPPING SAUCE
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield 20 to 24 pieces
Number Of Ingredients 11
Steps:
- Place potatoes, in their skins, in cool water. Bring to a boil, then simmer until they can be pierced with a skewer, offer no resistance, and slides off easily. Remove from the water and cool completely.
- Lay the nuts on a sheet tray and toast in a preheated 350 degree F oven for 10 minutes or until fragrant. Cool, then chop, by hand or in a processor until they are medium to fine grind.
- With a table knife, remove the skin from the potatoes and grate on the large holes of a box grater, into a bowl. Also, through the small holes, grate the zucchini. Chop or slice the chives finely and add to the bowl. Add the salt and pepper, to taste, along with the egg. Combine mixture well and form into a log shape. Cut into 2-inch pieces. Press each into an oval capsule shape about 2 inches long and roll in the chopped nuts. Place on a plate until ready to cook.
- In a saute pan, heat 1/4 to 1/2-inch of vegetable oil, add the potato croquettes, a few at a time. Don't crowd them. Fry until the nut crust begins to brown. Remove to a paper towel lined plate when cooked, to drain. Repeat process with the remaining mixture. Serve warm.
- Combine the mustard and honey and serve as a dipping sauce for the croquettes.
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Md Furkan
[email protected]These croquettes are the perfect finger food. They're crispy on the outside and soft and fluffy on the inside.
mdsabbir khan
[email protected]I made these croquettes for a party, and they were a huge success. Everyone loved them!
Nikita Milne
[email protected]These croquettes are so easy to make, and they're a great way to use up leftover mashed potatoes.
Micheal
[email protected]I'm not a big fan of zucchini, but these croquettes were surprisingly delicious.
Sudil Dulanjana
[email protected]These croquettes are a great way to use up leftover mashed potatoes.
Sugar Boy
[email protected]The honey mustard dipping sauce is the perfect finishing touch.
Waqarchanna Waqarchanna
[email protected]I love the combination of potato and zucchini in these croquettes.
Hemed Ali
[email protected]These croquettes are a great appetizer or side dish.
Sadikhalima maya
[email protected]I'm definitely going to be making these croquettes again and again.
Rahad Ahmed
[email protected]These croquettes are a great way to get kids to eat their vegetables.
Gothic Cheshire
[email protected]I served these croquettes with a side of roasted vegetables, and it was a perfect meal.
Jeff Fannin
[email protected]I added some chopped bacon to the croquettes, and they were even more delicious.
Nikita Limbu
[email protected]I love that these croquettes are baked instead of fried. It makes them a healthier option.
Aalii Hassan
[email protected]These croquettes are the perfect finger food. They're crispy on the outside and soft and fluffy on the inside.
Shohagh Hossain
[email protected]I made these croquettes for a party, and they were a huge success. Everyone loved them!
Rasel Sagor
[email protected]These croquettes are so easy to make, and they're a great way to use up leftover mashed potatoes.
Saqib Saqibmeo
[email protected]I'm not a big fan of zucchini, but these croquettes were surprisingly delicious. The honey mustard dipping sauce was the perfect complement.
Haylee Roney
[email protected]These potato zucchini croquettes were a total hit! My family loved them so much that they requested them for dinner again the next night.