Courgette and tofu fritters
Finely shred the courgette and place in a colander. Sprinkle with salt and let sit in the colander so that the moisture drains. Squeeze the courgette with your hands so you can remove most of the liquid. Let sit for about 15 minutes to drain.
Chop the tofu and place in a medium size bowl. Add salt, basil, parsley, bread crumbs, egg, and olive oil. Mix so the mixture is well combined. Add the courgette. Using your hands, begin to form balls with the courgette mixture. The balls should be about the size of a golf ball. Repeat until you have used all of the mixture to form balls.
Heat a deep heavy pan over high heat. Fill the pan with about one cup of frying oil. Let set for a few minutes so that the oil reaches a high frying temperature at 190 degrees C / 375 degrees F. If you do not have a cooking thermometer, drop a small amount of the leftover mixture from the side of the bowl and test if it begins to sizzle and deep fry.
Once the oil has heated, carefully add the balls to the hot oil and cook for about 3 minutes per side, or until golden brown. Fry in batches and be careful not to crowd the pan. Once the croquettes are done frying, remove with a slotted spoon and place on a paper towel. Serve warm.
Tips and warnings
- Removing all excess water and liquid from the shredded courgette will help you achieve extra crispy croquettes.
- 20 of the funniest online reviews ever
- 14 Biggest lies people tell in online dating sites
- Hilarious things Google thinks you're trying to search for