How to make
Chop the onion and garlic and fry them for 8 minutes in butter and olive oil over medium heat.
Add the unpeeled zucchini and cut them into small cubes. Add salt and pepper and fry them, while stirring occasionally.
Pour the flour in at once and stir for 2 minutes, then add the milk in a thin stream.
Beat with a wire whisk until the mixture is smooth and there are no lumps from the flour. Add the nutmeg and cook for 10 minutes until you get a thick and smooth béchamel with zucchini.
If you do not like to feel pieces of zucchini in the croquettes, you can blend them while the mixture is hot.
Pour into a bowl and cover it with cling film so that it sticks tightly to the mixture, this will avoid the formation of a crust.
When the béchamel cools completely, put it in the refrigerator for a few hours - at least 4-5, so it can set well enough.
To shape the croquettes, grab the mixture by hand - as much as when you close your hand it does not come out. By pressing, but not too much at the same time, make rounded elongated patties. If your hands are sticky, wet them after each croquet.
Roll in the flour first and then in egg and finally, in the breadcrumbs. Arrange the finished ones in a tray lined with baking paper.
Sprinkle the zucchini croquettes with olive oil and place them in a preheated 480°F (250 degree) oven. It is important that the temperature is very high, otherwise they will crack and the mixture may spill out.
However, croquettes are generally fried briefly in very hot oil and this way they always turn out perfect. But in this version, the oven-baked ones are healthier and still turn out wonderful, as long as we comply with this baking condition.
When you see that they turn slightly crispy, they are ready and you can serve them warm with your favorite sauce.
Enjoy your meal!
