Courgette Croquetas

There is definitely a touch of ritual about these croquetas. Whilst it is perfectly possible to cook the mixture, to let it cool and to shape the little morsels of deliciousness on the same day… the slightly more relaxed version means making them one day, and shaping and cooking them the next day; thus adding the ritualistic two-day-ness to the whole affair. But whether you cram their preparation into one day, or relax into two - these crunchy courgette croquettes are amazingly good to eat. They're especially good as starters, their only downside being that once you start eating them, you (and any guests) may be disappointed by the appearance of anything else on the menu that night. Making plenty is a good way round this.


  • 1 large Courgette
  • 115g Plain Flour
  • 85ml Olive Oil
  • 500ml Milk
  • 1 tsp English Mustard
  • Dash Worcestershire Sauce
  • Salt & Pepper
  • Plain Flour (for coating)
  • Egg (or 2 for coating)
  • Breadcrumbs (for coating)

Day 1 – or Early…

Very very finely chop the Courgette (2 or 3mm?!) and gently fry it in a little Olive Oil (with a pinch of Salt) until the Courgette is golden brown and quite cooked (10 – 20 mins on a gentle heat)

In the same saucepan, when the Courgettes are done, add the 85ml Olive Oil and the 115g Plain Flour, and mix over a medium heat.  Cook for a few minutes, stirring constantly

Slowly add the Milk, stirring all the time, bringing to the boil

When all the milk is added, add a big dash of Worcestershire Sauce, a teaspoon of English Mustard and some Salt and Pepper.  Simmer for few minutes, stirring all the time

Taste and add any seasoning, Worcestershire, Mustard or Salt & Pepper if it needs more

Turn the heat off, transfer the mixture to a large pyrex bowl and allow to cool before refrigerating for at least two or three hours

Day 2 – or Later…

Prepare some bowls, separately, with Plain Flour, beaten Egg and (fine) Breadcrumbs

Get a large baking tray ready, with some greaseproof paper

Spoon out a dessert spoon of the mixture… Gently dip and coat it in Plain Flour, then in beaten Egg and then in the Breadcrumbs.  Place the finished croquette on the baking tray

Repeat until you have 16 – 20 croquettes. (It can be a messy business, but is definitely worth it; also mildly therapeutic once you get into it…)

Refrigerate for at least 2 hours

Heat the oven to 210˚c and when hot, cook the croquettes for 20 minutes or until crunchy and golden on the outside

Serve immediately with Lime wedges and some Chilli Sauce

A salad on the side is good – maybe some halved tomatoes, spring onions and cucumber slices…  Otherwise some griddled or steamed broccoli or fennel would be delicious

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