Recipe Sharing | Summer Squash Croquette
Summer Squash Croquettes
These croquettes (a small roll of chopped vegetables, meat, or fish, fried in breadcrumbs.) are a way to convert your omnipresent zucchini into an elegant accompaniment or even a nice hors d’oeuvres. We are serving this beauties with Red Hawk Cheese from Cowgirl Creamery on this week's menu.
Happy eating,
The Orchard Kitchen Team
Our Summer Squash! Orchard Farm's summer bounty starts in July. Visit our Farm Stand Monday-Friday, noon-6pm, for all your veggie needs. Cash, Local Check, Credit Cards, Apple Pay all accepted.
INGREDIENTS
Ingredients for about 16 Croquettes
4 medium Summer Squash or Zucchini
1 medium Shallot, finely chopped
1 tsp. fresh time leaves
3 Tbl. Crescenza cheese*
2 Tbl. Parmesan cheese, grated
¼ to ½ Cup Panko Japanese bread crumbs
2 Egg
1 Cup Panko Japanese bread crumbs
1 Cup All purpose flour
2 Cups Olive oil, to fry in.
salt & pepper to taste
PREPARATION INSTRUCTIONS
Coarsely grate the zucchini and, using your hands, squeeze out as much water as possible. In a skillet, heat the 1 Tbls. of olive oil. Sweat the shallots over low heat for two minutes. Add the zucchini and sweat until just cooked. Add the thyme, cheeses, and enough panko to create a mixture that is not too wet and which you can form into quenelles or balls. Season with salt and pepper, then reserve.
Form the mixture into desired shapes using two tablespoons. Place on a tray and freeze them for a few minutes to make them easier to work with. Meanwhile, prepare the breading station by arranging each of the three breading ingredients – flour, egg, and panko – into three small bowls.
Once frozen, you are ready to bread the croquettes. To do this you must remember that your left hand will be your dry hand and your right hand will be your wet hand. Use your left hand to put the quenelles into and out of the flour, your right hand to pull the quenelles out of the egg and put it into the panko, and your left hand to pull the croquette out of the panko onto a tray.
In a sauce pan, heat the oil over medium heat to 325º. When the oil is hot, add the croquettes to the pan. Fry until golden brown. Remove to a warm plate and season with salt & pepper. These may be served as a vegetable accompaniment for meat dishes.
* Crescenza is a soft, sheep milk cheese from Bellwether Farms. You may substitute teleme or any soft, creamy cheese.
An original recipe of Banquet Chef Alejandro Ayala & Executive Chef Vincent Nattress