zucchini-mint croquettes

These croquettes, boasting subtle crunch and not-so-subtle flavors of mint and olive oil, are the perfect way to savor the tail end of this year's zucchini crop.  One supper last week we munched through a whole batch of them, leaving two perfectly grilled steak portions as leftovers.  They're that good.

Zucchini-Mint Croquettes

(Mollie Katzen, The Vegetable Dishes I Can't Live Without, 2007)

1 cup (packed) fresh mint leaves

1 to 2 cloves garlic, peeled

2 small to medium zucchini

1/2 cup fine bread crumbs

1 cup grated Parmesan cheese

1 egg, beaten

olive oil as needed

Place the mint and garlic in a food processor fitted with the steel blade and process until fine and feathery.

Without emptying or cleaning the food processor, switch to the grating attachment (regular or medium sized, not tiny) and grate the zucchini into the mint mixture.

Transfer to a medium-sized bowl and add the bread crumbs, Parmesan and egg.  Mix with a fork until thoroughly combined.

Place a medium-sized frying pan over medium heat and wait about 2-3 minutes.  Add a generous amount of olive oil (enough to easily cover the bottom) and swirl to coat.  Wait another 30 seconds or so for the oil to become very hot.  Add round teaspoons of the batter to the hot oil, pressing them down slightly when they hit the pan.  Cook for about 3 minutes on each side or until deep golden brown.  Transfer to a place lined with a double thickness of paper towel and leave then there for about a minute before serving.