Jul 14 2026
Restaurants›Istros›Zucchini Croquettes (vegan) Recipe

Zucchini Croquettes (vegan) Recipe

Inspired by Istros
Time45m
Serves4

almond skordalia | dill infused oil

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Zucchini Croquettes

Almond Skordalia

Dill Infused Oil

Method

Zucchini Croquettes

  1. 1

    Prepare the Zucchini

    Grate the zucchini using a box grater or food processor. Squeeze out excess moisture using a clean kitchen towel or cheese cloth.

  2. 2

    Mix Ingredients

    In a large mixing bowl, combine the grated zucchini, chickpea flour, nutritional yeast, garlic powder, onion powder, salt, black pepper, olive oil, parsley, and water. Mix until well combined.

  3. 3

    Shape Croquettes

    Using your hands, shape the mixture into small patties or croquettes.

  4. 4

    Cook Croquettes

    In a skillet over medium heat, add a bit of olive oil. Cook the croquettes for about 4-5 minutes on each side until golden brown and crispy.

Almond Skordalia

  1. 5

    Blend the Ingredients

    In a food processor, combine the blanched almonds, minced garlic, lemon juice, olive oil, salt, and water. Blend until smooth and creamy.

  2. 6

    Adjust Consistency

    Add more water if needed to reach your desired consistency. Taste and adjust seasoning if necessary.

Dill Infused Oil

  1. 7

    Infuse the Oil

    In a small saucepan, gently heat the olive oil over low heat. Add the chopped fresh dill and let it infuse for about 10-15 minutes. Do not let it boil.

  2. 8

    Cool and Strain

    Remove from heat and let it cool. Strain the oil to remove the dill pieces before serving.

More from Istros