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Vegetable Croquettes with Seasonal Carrots and Zucchini

These vegetable croquettes are crispy bites packed with fresh seasonal carrots, zucchini, and potatoes, coated in crunchy panko breadcrumbs. They are fried until golden and crisp on the outside, with a soft, flavorful interior that showcases the vibrant vegetables. Perfect as a comforting snack or a lively main course, they blend nostalgia with a bright, grown-up twist.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: European
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large starchy potatoes (Russet or Yukon Gold) peeled and chopped
  • 1 cup grated carrots fresh
  • 1 cup grated zucchini squeezed dry
  • 1 cup panko breadcrumbs for coating
  • 1 large egg beaten
  • 1 teaspoon smoked paprika adds smoky flavor
  • 0.5 teaspoon salt adjust to taste
  • 2 cups neutral oil for frying

Equipment

  • Large mixing bowl
  • Potato masher
  • Frying pan
  • Slotted spoon
  • Plate lined with paper towels

Method
 

  1. Cook the potatoes in boiling salted water until tender, about 15-20 minutes, then drain well and mash until smooth.
  2. While the potatoes are still warm, add the grated carrots and zucchini, squeezing out excess moisture from the zucchini before mixing.
  3. Stir in the beaten egg, smoked paprika, and salt, mixing thoroughly until the mixture is cohesive and slightly sticky.
  4. Chill the mixture in the fridge for about 15 minutes to help it firm up, making shaping easier.
  5. Take about 2-3 tablespoons of the mixture, roll into a ball, then gently flatten into a small patty about 2cm thick.
  6. Place the panko breadcrumbs on a plate and dip each croquette into the beaten egg, then coat evenly with breadcrumbs, pressing gently to adhere.
  7. Heat the oil in a frying pan over medium heat until shimmering, testing with a breadcrumb—once it sizzles, the oil is ready.
  8. Fry the croquettes in batches for 3-4 minutes, turning occasionally, until golden brown and crispy on all sides.
  9. Use a slotted spoon to transfer the fried croquettes to the paper-lined plate and drain excess oil.
  10. Let the croquettes rest for 2-3 minutes to set the crust, then serve warm with lemon or your favorite sauce.

Notes

Chilling the shaped croquettes helps them hold together during frying. For extra crunch, double coat with egg and breadcrumbs. Keep an eye on the oil temperature to prevent burning the coating.