EASY POTATO ZUCCHINI CROQUETTES WITH HONEY MUSTARD DIPPING SAUCE
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield 20 to 24 pieces
Number Of Ingredients 11
Steps:
- 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.
- Lay the nuts on a sheet tray and toast in a preheated 350 degree F oven for 10 minutes or until fragrant. Cool, then chop, by hand or in a processor until they are medium to fine grind.
- 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 a log shape. Cut into 2-inch pieces. Press each into an oval capsule shape about 2 inches long and roll in the chopped nuts. Place on a plate until ready to cook.
- In a saute pan, heat 1/4 to 1/2-inch of vegetable oil, add the potato croquettes, a few at a time. Don't crowd them. Fry until the nut crust begins to brown. Remove to a paper towel lined plate when cooked, to drain. Repeat process with the remaining mixture. Serve warm.
- Combine the mustard and honey and serve as a dipping sauce for the croquettes.
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Dreykhan Te Atua
[email protected]These croquettes look delicious! I can't wait to try them.
Kalega Fahad
[email protected]I've never made croquettes before, but these were easy to follow and turned out great! I'll definitely be making them again.
Ommy Super
[email protected]These croquettes are a great way to get kids to eat their vegetables. My kids loved them!
Bosslady Nica
[email protected]I'm not a huge fan of zucchini, but these croquettes were surprisingly good! The honey mustard sauce really made them.
Kyomugabe Amon
[email protected]Meh.
Khalid Zaheer
[email protected]Delicious! I made these croquettes for my family and they loved them. They're a great way to use up leftover potatoes and zucchini.
Muhammad Zafarali
[email protected]These croquettes were a disaster! They fell apart in the pan and were completely inedible. I'm not sure what I did wrong, but I won't be making them again.
joy abuma
[email protected]These croquettes are amazing! I've made them several times and they're always a crowd-pleaser. The combination of potato, zucchini, and cheese is perfect, and the honey mustard sauce is the perfect dipping sauce.
Nawab Gujjar
[email protected]Not bad, but not great. The croquettes were a bit dry and the flavor was bland. The honey mustard sauce helped a bit, but overall I was disappointed.
Farhan Maher
[email protected]Easy to make and delicious! I used a combination of russet and sweet potatoes, and added a bit of garlic and onion powder to the batter. Served with a side of sour cream and salsa.
Jishan Hossain
[email protected]These croquettes were a hit at my dinner party! They were crispy on the outside and soft and flavorful on the inside. The honey mustard dipping sauce was the perfect complement.