Zucchini and Potato Croquettes with a Chipotle Aioli
PREP TIME: 20 MINUTES
COOKING TIME: 25 MINUTES
SERVES: 24
INGREDIENTS
600g Spud Lite potatoes, peeled & diced
1 cup zucchini, finely grated
(approx. 1 medium zucchini)
2 extra-large eggs, separated
1/2 cup grated parmesan
Zest 1/2 lemon
1 long red chilli, deseeded and finely chopped
2 teaspoons garlic powder
1/3 cup cornflour
Salt flakes and freshly ground black pepper
2 cups fresh breadcrumbs
Canola oil, for shallow frying
CHIPOTLE AIOLI
1/2 cup whole egg mayonnaise
1/2 clove garlic, crushed
2 teaspoons chipotle chilli, finely chopped
METHOD
1. For the aioli, combine mayonnaise, garlic and chilli together, stirring to combine. Set aside until required.
2. Place potatoes in a saucepan covered in cold water. Bring to boil and cook for 10 minutes or until tender. Drain and return to hot saucepan to remove any excess water. Using a potato ricer or masher, mash potato until smooth. Allow to cool completely.
3. Using a clean chux or tea towel, ring zucchini tightly to remove excess water before placing in a medium mixing bowl. Add cooled mashed potato, yolks, parmesan, zest, chilli, garlic powder, 1 tablespoon cornflour, salt and pepper, mixing until well combined.
4. Using a tablespoon as a measure, roll mixture into 24 bite sized balls.
Place on a tray and refrigerate for 30 minutes.
5. To coat croquettes, place remaining . cup cornflour in a shallow bowl, place egg whites in another shallow bowl and lightly whisk, followed by breadcrumbs on a plate. Dip each croquette in the cornflour, egg white and breadcrumbs before placing on a tray.
Repeat process with remaining croquettes.
6. Heat canola oil in a medium saucepan 1/3 full until temperature comes up to 180ºC or a piece of bread turns golden. Cook croquettes in small batches (4-5) for 2 minutes or until golden all over. Place croquettes on a plate lined with kitchen paper, to help drain any excess oil.
Repeat process until all the croquettes are cooked.
Serve croquettes immediately with chipotle aioli.
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