Zucchini Tofu Croquettes

1. 1

   Grate the zucchini into a colander. Toss with the salt and let rest for 20-30 minutes. Using a dish towel, squeeze as much water as you possibly can out of the zucchini.

2. 2

   Blot the tofu, then crumble it into a mixing bowl so it looks like ricotta. Add the olive oil; mix well; then add the rest of the ingredients, including the zucchini.

3. 3

   In a large pan over medium heat, warm enough oil to cover the bottom. Form into balls-about golf ball size-and add to the oil carefully. Cook for about 4-5 minutes a side until nicely browned, flipping very carefully, as these are slightly delicate. Remove to a paper towel to absorb extra oil. Serve warm or at room temp.

* Per serving · 4 servings · Values may vary.

No additional tips available.