Courgette Croquettes Recipe

Prepare courgettes

Grate the courgettes coarsely. Place the grated courgette in a clean kitchen towel or fine sieve and sprinkle with 1/2 teaspoon of salt. Let sit for 10 minutes, then squeeze out as much liquid as possible until mostly dry. Measure out about 2 cups of drained grated courgette for the filling.

Mix filling

In a large bowl combine the drained courgette, grated/minced onion, crumbled feta, ricotta, beaten egg, 3 tablespoons flour, chopped parsley, chopped mint, lemon zest, 1 teaspoon salt and 1/2 teaspoon black pepper. Mix until evenly combined. The mixture should hold together; if very wet, add an additional tablespoon of flour. Taste and adjust seasoning.

Form into croquettes: using about 2 tablespoons of mixture per croquette, shape into small oval or cylinder croquettes (about 16–18 pieces). Place on a tray and chill in the fridge for 15 minutes to firm up while you prepare filo and sauces.

Prepare filo sheets

Lay one filo sheet flat on a clean surface and lightly brush with melted butter. Fold the sheet in half lengthwise (to create two narrower strips). Place about 1 croquette near one end of the strip, fold the sides over and roll to enclose, tucking edges in so the filling is sealed. Brush the outside with more melted butter. Repeat using remaining filo and croquettes (you can layer two thin filo sheets for extra crispness if desired).

Heat oil in a skillet: Pour 1/4 to 1/2 cup neutral oil into a large non-stick or cast-iron skillet and heat over medium heat until shimmering but not smoking (about 175–185°C if you have a thermometer).

Fry croquettes: Add croquettes in a single layer (do not overcrowd). Fry 2–3 minutes per side, turning so all sides become deep golden and crisp. Remove to a paper-towel–lined tray to drain. Keep warm in a low oven (100–120°C) while frying remaining croquettes.

If preferred, you can shallow-bake instead: place wrapped croquettes on a parchment-lined tray, brush with butter and bake in a preheated 200°C oven for 12–15 minutes until crisp and golden, turning once.

Combine Greek yoghurt, minced garlic, 1 tablespoon lemon juice, 1 teaspoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon black pepper in a small bowl. Whisk until smooth and refrigerate until ready to serve. Taste and adjust lemon or salt.

Blend herb oil: In a blender or food processor combine 4 tablespoons extra virgin olive oil, basil leaves, parsley leaves, chives, 1/2 tablespoon lemon juice and 1/4 teaspoon salt. Blitz until smooth and bright green. For a finer oil, pass through a fine sieve. Keep at room temperature until plating.

Plate: Spoon a tablespoon of yoghurt sauce onto each starter plate and spread slightly. Arrange 3–4 filo-wrapped courgette croquettes on top.

Finish: Drizzle herb oil around and lightly over the croquettes. Garnish with microgreens or extra chopped herbs and a lemon wedge. Serve immediately while croquettes are hot and crisp.

Make-ahead notes: Filling can be prepared 1 day ahead and kept covered in the fridge. Filo-wrapped croquettes can be assembled and chilled for up to 4 hours before frying or baking; brush with butter just before cooking to ensure crispness.