Zucchini Croquettes with Bell Pepper Confetti

Zucchini Croquettes with Bell Pepper Confetti

Makes 16 cakes

These pretty summer hors d’oeuvres can be made ahead and served at room temperatu re-simply add the yogurt topping and pepper confetti at the last minute.

1/2 small red bell pepper, diced [1/2 cup]
1/2  small yellow bell pepper, diced [1/2 cup]
3 medium zucchini, shredded [1lb.]
1/2 tsp. salt
1 large egg, beaten
5 Tbs. all-purpose flour
4 Tbs. chopped chives, divided
2 Tbs. hnely chopped parsley
1 Tbs. Finely chopped mint
1 tsp. Aleppo pepper, or 1 tsp. paprika, plus 1 pinch cayenne pepper
1/2  tsp. baking powder
3 Tbs. olive oil
1/2  cup Iow—fat Greek yogurt
1 Tbs. lemonjuice

1 .Stir bell peppers together in bowl, and season with salt, if desired.Set aside.

2 . Combine zucchini and salt in bowl, and let stand 20 minutes, or until liquid is released. Squeeze all Iiqu id out of zucchini, and transferto large bowl (you should have 1 1/2  packed cups). Stir in egg, flour, 3 Tbs. chives, parsley, mint, Aleppo pepper, and baking powder. Season with salt and pepper, if desired.

3.Heat 2 tsp oil in skillet over medium heat. Spoon 4 2-Tbs. mounds of batter onto pan, and slightiy flatten. Cook 3 minutes per side, or until golden-brown.Transferto wire rack, and repeat with remaining oil and batter.

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