Holidays With Honey – Potato Zucchini Croquettes With Honey Mustard Dipping Sauce

potato zucchini croquettes

Few things are more satisfying than fried potato and zucchini.  An awesome holiday appetizer!

Yield:  20 to 24 pieces

Ingredients

2 russet potatoes (about 1 pound)

1 1/2 cups grated Cheddar

1 medium zucchini

1/4 bunch chives

Salt

Fresh ground pepper

1 egg

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

Directions

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.

Amazing Vegetable Chili (With A Touch Of Honey!)

This may be my favorite recipe ever! I promise you will never miss the meat. And I’m a cave person when it comes to meat. 🙂

The honey may be gratuitous, but I firmly believe that it makes everything taste better!

8 generous servings.

¾ c. olive oil, divided
2 zucchini, cut into a ½” dice
2 onions, cut into a ½” dice
4 cloves garlic, finely chopped
2 large red bell peppers, cut into a ½” dice
35 oz. Italian plum tomatoes
24 oz. plum tomatoes, cut into a 1” dice
2 T. chili powder
1 T. ground cumin
1 T. dried basil
1 T. dried oregano
2 tsp. freshly ground black pepper
1 tsp. salt
1 tsp. fennel seeds
½ c. chopped Italian parsley
1 c. canned kidney beans, rinsed and drained
1 c. garbanzo beans, rinsed and drained
½ c. chopped dill
2 T. fresh lemon juice and 1 T. honey

Heat ½ cup of the olive oil over medium heat in a large skillet. Add the zucchini and saute until just tender, 5-7 minutes. Transfer the zucchini to a large dutch oven. Heat the remaining ¼ cup oil in the skillet over low heat. Add the onions, garlic and peppers. Saute until just wilted, about 5 minutes. Transfer mixture (including any oil) to the dutch oven.

Place the dutch oven over low heat. Add the canned tomatoes and their juice, the fresh tomatoes, chili powder, cumin, basil, oregano, pepper, salt, fennel seeds and parsley. Cook, uncovered, stirring often, for 30 minutes.

Stir in the kidney beans, the garbanzo beans, dill, honey and lemon juice. Cook for 15 minutes. Stir well, taste, and adjust seasonings. Serve hot with bowls of sour cream, shredded cheese, and sliced scallions alongside.

Fried Zucchini With Spicy Honey Dipping Sauce

So much Zucchini, so little time…

Ingredients

  • Peanut oil, for frying
  • 3 large zucchini, cut into 1/2-inch rounds
  • 1/2 cup all-purpose flour
  • 1 1/2 cups panko bread crumbs
  • 1/4 cup finely grated Parmesan
  • 2 tablespoons finely chopped fresh parsley leaves
  • 1/2 teaspoon red pepper flakes
  • Salt and freshly ground black pepper
  • 3 eggs, lightly beaten
  • 1/4 cup water

Directions

Spicy Honey Dipping Sauce:

  • 1 cup sour cream
  • 2 tablespoons buttermilk
  • 1 medium shallot, finely chopped
  • 1 tablespoon chopped chives
  • 1/4 teaspoon cayenne pepper
  • Dash hot sauce
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon honey

Preheat oil in a deep-fryer to 350 degrees F.

Measure flour into a pie plate. In another pie plate combine panko, Parmesan, parsley, red pepper flakes and salt and pepper, to taste. In a third plate add eggs and water. Dredge the zucchini in the flour, followed by the egg and finally in the panko.

Working in batches, place the breaded zucchini slices in the hot oil and fry until golden brown, 3 to 4 minutes. Drain on a paper towel lined sheet tray and immediately season with salt and pepper. Serve alongside the zucchini.

For the sauce:

Add all the ingredients into a serving bowl and mix until incorporated. Cover with plastic wrap and let flavors marinate for at least 1 hour.