Crispy Zucchini Veggie Croquettes

2 medium zucchini, shredded and squeezed dry

1 medium carrot, finely shredded

1/2 green bell pepper, finely diced

1/2 cup shredded cheese (mozzarella or cheddar)

2 large egg yolks (or 2 whole eggs)

1/2 cup breadcrumbs or flour (adjust to hold shape)

1/2 tsp garlic powder

1/2 tsp salt and 1/4 tsp black pepper

2 tbsp cooking oil (for pan-frying)

Prep the Veggies: Shred the zucchini using a box grater. Place it in a clean kitchen towel and squeeze firmly over a sink to remove excess moisture.

Combine Ingredients: In a large bowl, add the drained zucchini, shredded carrot, diced green bell pepper, cheese, egg yolks, breadcrumbs, garlic powder, salt, and pepper. Mix thoroughly until a workable dough forms.

Shape: Divide the mixture and roll into smooth, log-shaped croquettes using your hands.

Cook: Heat 2 tablespoons of oil in a non-stick skillet over medium heat. Fry the croquettes for 3–4 minutes per side until golden brown and cooked through. Serve warm with garlic yogurt or dip.