Few things are more satisfying than fried potato and zucchini. An awesome holiday appetizer!
Yield: 20 to 24 pieces
2 russet potatoes (about 1 pound)
1 1/2 cups grated Cheddar
1 medium zucchini
1/4 bunch chives
Fresh ground pepper
Vegetable oil for shallow frying
2 cups fresh or dry bread crumbs
Honey Mustard Dipping Sauce:
1 cup whole grain-style Dijon mustard
1/4 cup honey
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.
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 patties or a log shape. If making a log, cut into 2-inch oval pieces. Dredge in the bread crumbs. Place on a plate until ready to cook.
In a saute pan, heat 1/4 to 1/2-inch of vegetable oil, add the croquettes, a few at a time. Don’t crowd them. Fry until the bread crumb crust begins to brown. Remove to a paper towel lined plate when cooked, to drain. Repeat process with the remaining croquettes. Serve warm.
Combine the mustard and honey and serve as a dipping sauce for the croquettes.
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