There’s no oil in the dough of these delicious baked potato and zucchini croquettes. I only used a drizzle to coat them before baking, and look how beautifully golden they turned out. As for their taste… well, they’re truly exquisite: soft, light, flavorful, and so inviting that it’s hard to stop eating them. And of course, they’re very easy to make. So I definitely recommend trying them.
Other similar recipes that might interest you:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 45 Minutes
- Portions: 30 Pieces
- Cooking methods: Microwave, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Baked Potato and Zucchini Croquettes
With these quantities, I made 30 croquettes each weighing 1.1 ounces.
- 1.4 lbs potatoes (weight after peeling)
- 1 medium-large zucchini (5.6 oz after trimming)
- 1 spring onion
- 5.3 oz ricotta
- 1.8 oz Grana Padano cheese, grated (or Parmesan)
- 1 egg (medium)
- breadcrumbs (about 1/4 cup)
- salt
- black pepper
- Grana Padano cheese, grated (or Parmesan)
- breadcrumbs
- extra virgin olive oil
Tools
- 1 Peeler
- 1 Potato Masher
- 1 Bowl
- 1 Pot
- 1 Grater with large holes
- 1 Tea Towel
- 1 Plate
- 1 Baking Tray
Preparation of the Baked Potato and Zucchini Croquettes
Boil the potatoes.
1) I cooked them in the microwave: peeled, washed, and cut them into pieces. Then I placed them in a glass container, added a little water, covered with a lid, and cooked at maximum power (900 W) for 10 minutes. Cooking time depends on the size of the potato pieces. So check them after the first 5/6 minutes and extend the cooking time if necessary. The nice thing about the microwave is that you can open and close it as many times as you want.
2) Obviously, you can also cook them on the stove, starting from cold salted water. In this case, I recommend not peeling them so they don’t absorb too much water.
In both cases, they will be ready when you can easily pierce them with a fork.
Once cooked, pass them through a potato masher, collecting the puree in a large bowl. If you cooked them in the microwave, remove the water from the bottom of the container.
Trim the zucchini, wash it, pat it dry with a paper towel, and cut it into julienne using a grater with large holes. Then squeeze it well with a clean tea towel to remove excess moisture.
Transfer the zucchini to the potato bowl and also add the finely chopped spring onion and the egg.
Also add the grated cheese, ricotta, a generous pinch of salt, and a good grind of black pepper.
Mix well to combine all the ingredients.
At this point, add the necessary breadcrumbs to obtain a malleable mixture: it should not be too soft nor too hard. So I recommend adding gradually: I used about 1 ounce.
Scoop out portions of the mixture and shape the croquettes with your hands. Most of my croquettes weigh about 1.1 ounces each. You may wonder why exactly 1.1, I imagine. Simple! The first one I made weighed that much, and I used it as a reference for shaping all the others.
And now for the coating: pour some breadcrumbs and some grated cheese onto a plate and mix them together. I did it by eye, preparing more coating as needed, to avoid waste. Then roll the croquettes in it, covering them completely, including the ends.
Place them on a baking tray lined with parchment paper and drizzle with a little oil.
Bake the potato and zucchini croquettes in a preheated static oven at 356°F for 25 minutes, then continue cooking for another 5 minutes in grill mode. When done, they should be nice and golden. Remove from the oven and let them cool slightly before serving. Enjoy! Paola.
I take this opportunity to remind you that you can follow me on various social media to stay updated with new recipes I publish. You can find me on Facebook (HERE), on Twitter (HERE), on Pinterest (HERE), on Instagram (HERE) and also on Tik Tok (@zenzero_limone). Thank you ♥!
