SERVES: 24

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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