How to make
Chop the onion and garlic and fry them until they soften in the butter and oil.
Add the grated or ground zucchini with a little salt and stew for 12-15 minutes
Pour in the flour and stir for two minutes, then slowly pour in the milk and beat the ingredients with a wire whisk until you get a smooth, lump-free mixture. Cook over medium heat until it thickens well and it begins to separate from the sides of the saucepan.
Season with nutmeg, white pepper and more salt if necessary.
Transfer the mixture into a bowl, mix with the crumbled white cheese and allow it to cool completely. Be sure to cover the bowl with cling film, so that it covers the mixture tightly.
Once it cools down, refrigerate it for a minimum of 4 hours or until the next day.
Prepare 3 plates - one with the beaten eggs with a pinch of salt and the other two with the flour and breadcrumbs.
With wet or greased hands, scoop from the mixture, which should have set well by now. Squeeze the mixture in your palms and with light squeezes form the elongated croquet. It doesn't have to be in perfect shape.
Without pressing it down, roll it in the flour first, then in the egg and finally, in the breadcrumbs.
Fry the croquettes in very hot oil until they're golden brown in color and crispy.
Put fewer in the pan or the deep fryer so that the temperature of the fat does not drop too much.
Take them out and place them onto kitchen, absorbent paper.
Serve the zucchini and cheese croquettes with a mayonnaise sauce.
Enjoy your meal!
