Home Kitchen: zucchini and feta croquettes from Soho Roc House, Mykonos

Two chefs cutout into a gold circle on a pink background.

Scorpios Executive Chef, Athinagoras Kostakos, and Soho Roc House Head Chef, Nick Koutsoukos, teach us how to make Zucchini Feta Croquettes — a classic Greek summer recipe.

Zucchini Feta Croquettes
500 zucchini grated
200 feta cheese
1 bunch basil chopped 
1/3 bunch dill
1/3 bunch mint
2 spring onions
lime zest  of one lime
1 teaspoon salt 
2 pinches ground  pepper 
2-3 tablespoons olive oil 
80 gr all purpose flour

1. Shred the zucchini in a bowl, and then mix in the feta. 
2. Dice your herbs and add them to the mix with the lime zest, olive oil and three spoons of flour.
3. Dice some spring onions and add to the bowl.
4. Mildly season with salt and pepper, and then mix the ingredients together (preferably with your hands).
5. Grab a small portion of your the zucchini feta mix and make a tiny patty with you hands. Lightly flatten each one and sprinkle with flour. 
6. Heat the remaining oil to a mild-medium temperature, and then add the croquettes to the pan. Fry until they are a golden colour on both sides.

Dipping sauce
200gr Greek  yogurt 
Lime juice 
1 tablespoon olive  oil

1. Pour thick, Greek yogurt into a medium bowl and season with salt and pepper.
2. Add in the juice form one lime, along with shredded lime skin.
3. Add olive oil and mix together.
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