Zucchini Tofu Croquettes

• 1 large zucchini
• 4 ounces firm tofu
• 2 teaspoons salt
• 1 tablespoon olive oil, plus more for frying
• 1 tablespoon fresh basil, finely chopped
• 1 egg
• 1/2 cup breadcrumbs, preferably freshly ground from stale baguette

1. Grate the zucchini into a colander. Toss with the salt and let rest for 20-30 minutes. Using a dish towel, squeeze as much water as you possibly can out of the zucchini.
2. Blot the tofu, then crumble it into a mixing bowl so it looks like ricotta. Add the olive oil; mix well; then add the rest of the ingredients, including the zucchini.
3. In a large pan over medium heat, warm enough oil to cover the bottom. Form into balls-about golf ball size-and add to the oil carefully. Cook for about 4-5 minutes a side until nicely browned, flipping very carefully, as these are slightly delicate. Remove to a paper towel to absorb extra oil. Serve warm or at room temp.

zucchini, firm tofu, salt, olive oil, fresh basil, egg, breadcrumbs

Taken from food52.com/recipes/999-zucchini-tofu-croquettes (may not work)