Zucchini & Mozzarella Croquette with Vanilla Butter

Recipes and food styling Helen Turnbull / Photography Anna Briggs

	ZUCCHINI CROQUETTE
	450g zucchini, peeled (peel reserved), sliced into 3mm-thick rounds
	1 small clove garlic, sliced
	1 teaspoon salt
	8g (2 sheets) gelatine leaves, softened in iced water
	80g diced mozzarella
	2 eggs
	¼ cup cream
	1 cup flour
	1 cup panko breadcrumbs
	canola oil, for deep frying
	sorrel leaves, sliced, to serve
	VANILLA BUTTER SAUCE
	½ cup white wine vinegar
	½ onion, sliced
	¼ cup cream
	1 teaspoon vanilla paste
	40g butter, diced
	1 teaspoon salt

1.	ZUCCHINI CROQUETTE
2.	Blanch the zucchini peel in boiling water for 1 minute. Refresh in iced water.
3.	Heat a splash of oil and sweat the sliced zucchini and peel with the garlic until soft but without colour, about 5 minutes. Blend with the salt to a smooth purée.
4.	Squeeze out the gelatine and whisk it into the zucchini purée. Fold in the diced mozzeralla.
5.	Spread onto a tray lined with baking paper and leave for at least 2 hours or overnight in the fridge.
6.	Cut into 3cm x 9cm logs. Whisk the eggs with the cream and a little salt.
7.	Coat each croquette with flour, dusting off excess, then dip into the egg mix, back into the flour, dusting off any excess, back into the egg mix then into the panko crumbs.
8.	Heat the oil to 180℃ and deep fry until golden, about 4 minutes.
9.	VANILLA BUTTER SAUCE
10.	Put the vinegar and onion into a pot and simmer to reduce until the vinegar is almost gone, about 3 minutes.
11.	Add the cream and vanilla. Boil until it is reduced by one-third, about 2 minutes.
12.	Add ½ cup water and bring to the boil. Whisk in the butter and add salt to taste.
13.	To serve, place a couple of leaves of sorrel on top of each croquette and serve with the warm sauce.