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A white plate stacked with golden-brown, herby, cylindrical cheesy zucchini and carrot croquettes on a dark wooden table.

Cheesy Zucchini and Carrot Croquettes

Crispy on the outside, soft and cheesy on the inside, these Mediterranean-style Cheesy Zucchini and Carrot Croquettes are loaded with fresh herbs, tangy feta, and sweet carrots. A perfect appetizer, side dish, or mezze feature that can be pan-fried, baked, or air-fried!
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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 4
Calories: 245
Ingredients Method Notes

Ingredients
  

  • - 2 medium zucchini finely grated
  • - 1 medium carrot peeled and finely grated
  • - 1 tsp salt divided
  • - 2 large eggs beaten
  • - 3/4 cup feta cheese crumbled
  • - 1/2 cup mozzarella cheese shredded
  • - 1/4 cup Parmesan cheese grated
  • - 1/2 cup whole-wheat breadcrumbs plus 1-2 tbsp if needed
  • - 1/4 cup all-purpose or whole-wheat flour
  • - 2 cloves garlic minced
  • - 1/4 cup fresh parsley and/or dill finely chopped
  • - 1/4 cup green onions finely sliced (optional)
  • - 1/2 tsp black pepper
  • - 1/4 tsp dried oregano optional
  • - 2-3 tbsp extra-virgin olive oil for cooking

Method
 

PREP VEGETABLES:
  1. Place grated zucchini and carrot in a colander. Sprinkle with 1/2 tsp salt, toss, and let sit for 10 minutes. Wrap in a clean kitchen towel and wring out all excess liquid forcefully.
MAKE BATTER:
  1. In a large bowl, combine the dried vegetable shreds with the beaten eggs, crumbled feta, mozzarella, Parmesan, garlic, fresh herbs, and green onions.
BIND:
  1. Add the breadcrumbs, flour, remaining 1/2 tsp salt, black pepper, and dried oregano. Stir well until a shapeable dough forms. (Add 1-2 tbsp more breadcrumbs if too wet).
SHAPE:
  1. Lightly coat hands in olive oil. Scoop 2 tablespoons of mixture and roll into a tight cylindrical log shape. Repeat for the whole batch.
COOK (PAN-FRY METHOD):
  1. Heat 2 tablespoons of extra-virgin olive oil in a non-stick skillet over medium heat. Fry croquettes for 3-4 minutes per side, rolling carefully until all sides are golden brown and crisp.
ALTERNATE COOK (AIR FRYER):
  1. Arrange in a single layer, spray with olive oil, and cook at 375°F (190°C) for 10-12 minutes, turning halfway through.
ALTERNATE COOK (BAKE):
  1. Arrange on a parchment-lined sheet, brush with olive oil, and bake at 400°F (200°C) for 20-25 minutes, turning halfway.
REST AND SERVE:
  1. Drain on paper towels for 2 minutes, then serve hot with tzatziki dip.

Notes

- Ensure the vegetables are completely dry before mixing to keep the croquettes from breaking.
- To make ahead, freeze shaped raw croquettes flat on a sheet pan, then store in a freezer bag for up to 3 months. Cook straight from frozen, adding 2-3 minutes to the cook time.
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