Zucchini Croquettes
- 2 Medium Zucchini or 3 Small Zucchini
- 2 Eggs
- 2 Cloves Fresh Garlic chopped finely or grated
- 2 Tbsps Ricotta Cheese 2 Tbsps Flour
- 2-4 Tbsps Parmesan Cheese
- 3/4 Cup Breadcrumbs (add more as needed)
- 3 Tbsps Olive Oil (add more as needed)
- Salt and Pepper to taste
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- Grate the zucchini and put a handful at a time into a cheesecloth. Squeeze as much water as possible out of the zucchini using your hands and the cheesecloth. Repeat until you have squeezed most of the water from all of the zucchini.
- In a bowl combine the zucchini, eggs, grated or chopped garlic, ricotta cheese, flour, 2 tablespoons parmesan cheese, a 1/4 cup of the breadcrumbs, salt, and pepper to taste. You want the consistency to be just thick enough to hold together into a small patty. If you need to thicken it up a bit just add a little more of the breadcrumbs.
- In another bowl combine the remainder of the breadcrumbs and 2 Tbsps of parmesan cheese. Take the patties and coat them in the breadcrumb and parmesan mixture. Heat 2-3 tablespoons of olive oil in a pan on high heat. Once the oil is hot place the breaded zucchini patties in the oil. Cook until they are golden and using a spatula and fork carefully flip them over. They should be golden when done. Place on a rack or a plate with paper towels.
Arugula and Fennel Salad
- 1 Bag of Baby Arugula
- 1 Head of Fennel chopped into 1" pieces
- 1 Blood Orange - peeled and chopped into large chunks
- 2-3 Tbsps Good Extra Virgin Olive Oil
- 1/2 Lemon
- Salt and Pepper to taste
Combine arugula, fennel pieces, and orange pieces in a bowl. Drizzle the olive oil over the salad then squeeze the half lemon and add salt and pepper. Toss and serve!
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