Cretan zucchini croquettes with spicy dip

Ingredients for 4 servings:

• 500 g zucchini, approx. 25 cm long
• 250 g potatoes, floury
• 300 g onion(s), white
• 1 m.-sized eggs
• 100 g mountain cheese, grated
• 50 g feta cheese, shredded
• 3 tbsp wheat flour type 1050
• e.g. breadcrumbs
• 1 tsp black pepper, freshly ground
• 1 tsp, leveled nutmeg, freshly grated
• 1 tsp oregano, fresh or dried
• n. B. lemon slice(s)
• e.g. celery leaves, fresh, chopped
• 150 g tomatoes, dried in oil (olive oil)
• 3 tsp herbs, Italian
• e.g. salt or vegetable stock powder
• 1 tsp, levelled black pepper, freshly ground
• e.g. extra virgin olive oil
• n. B. garlic clove(s)
• n. B. Wheat flour, for the work surface
• n. B. Olive oil for frying, extra virgin

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Wash the potatoes and zucchini. Stack the potatoes first, then the onions, and then the zucchini on top in a saucepan. Then add enough lightly salted water to cover everything. Bring the water to a boil, then reduce the heat. Remove the zucchini from the pan after 10 minutes, remove the onions after another 5 minutes, and the potatoes as soon as they are tender. Discard the cooking water. Let the vegetables cool. Meanwhile, use a hand blender to puree the sun-dried tomatoes in the olive oil along with the herb mix, a little instant vegetable stock, the pepper, and 3 tablespoons of water. Add a little olive oil and freshly squeezed garlic, if desired. Mix the ingredients well and set aside the tomato dip. Peel and chop the potatoes and onion. Trim both ends of the zucchini, quarter them lengthwise, and cut them crosswise into approximately 5 mm thick slices. Knead all the ingredients for the croquettes into a dough. If the dough is too thin, gently press it with a fresh tea towel. Form the dough into croquettes and roll them in flour. Fry the croquettes in batches in olive oil until golden brown, then drain on kitchen paper. Transfer the croquettes to a serving platter, garnish, and serve warm with white bread and the tomato dip. Recipe source: Mr. Olympios, Armonia Hotel, Crete