Courgette/Zucchini and Parmesan Crocchette - A deliciously simple cicchetti recipe

Grate 200 g of courgette and add to a bowl.

Sprinkle over 1 teaspoon of salt and leave for 30 minutes until the courgette starts to ooze water.

Squeeze out as much liquid as possible from the courgette to prevent soggy croquettes.

Boil 500 g of potato with the skin on until cooked through and soft.

Leave the potatoes to cool before peeling the skin and grating them.

Add the drained courgette to the grated potato and mix.

Add 100 g of finely grated Parmesan and 1 beaten egg to the mixture.

Season with black pepper and mix until combined.

Form the mixture into small log shapes.

Roll each log in panko breadcrumbs to coat lightly.

Heat sunflower oil to 190°C in a deep saucepan.

Fry the croquettes in small batches until golden.

Drain on paper towels and serve with chili jam.

Equipment Needed

Spice Level:

Allergens