Spanish zucchini croquettes

Finely shred the zucchini on a box grater, skins on.

Season the shreds with sea salt in a colander over a dish and leave 10 minutes to draw out water.

Tip into a cheesecloth and squeeze out all the water.

Heat the extra virgin olive oil in a large frypan over medium heat.

After a couple of minutes add the chopped onion and garlic, stirring continuously so they saute evenly; about 3 minutes until the onion is translucent.

Add the shredded zucchini and cook about 4 minutes until lightly sauteed.

Stir in the flour and cook 2 minutes to cook out the raw flavour.

Add the milk slowly while mixing continuously until it forms a thick paste.

Turn off the heat, stir in the cheese, salt and pepper until well bound.

Transfer to a large bowl, cool enough to handle, cover with saran wrap and freeze 30 minutes to firm up.

Shape spoonfuls into cylinders the size of an egg; if too wet, freeze another 15 to 30 minutes.

Coat each croquette in flour, then beaten egg, then breadcrumbs, fully covered at each stage.

Heat the virgin olive oil in the same frypan over medium heat.

Fry the croquettes in a single layer, evenly spaced, about 3 minutes per side until golden and crispy.

Drain on paper towels and serve as a tapas appetizer.