Spinach and Feta Croquettes

Instructions

1. Prepare the spinach
   Blanch the spinach in boiling water for 30 seconds. Drain, refresh under cold water, and squeeze out excess moisture. Chop finely and place in a large mixing bowl.
2. Sauté aromatics
   Heat 1 tablespoon of oil in a pan over medium heat. Sauté the onion and garlic until translucent, about 3-4 minutes. Allow to cool slightly before adding to the spinach.
3. Mix the ingredients
   Add the crumbled feta, beaten eggs, dill, mint, lemon zest, nutmeg, salt, pepper, and breadcrumbs to the spinach mixture. Stir well until all ingredients are thoroughly combined.
4. Form the croquettes
   With dampened hands, take about 2 tablespoons of the mixture and shape into a small cylinder or oval. Roll each croquette in additional breadcrumbs to coat evenly. Place on a tray and refrigerate for 30 minutes to firm up.
5. Heat the oil
   Pour vegetable oil into a deep pan to a depth of about 2 inches. Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread in the oil – it should sizzle and turn golden brown in about 30 seconds.
6. Fry the croquettes
   Carefully lower the croquettes into the hot oil in batches, being careful not to overcrowd the pan. Fry for 2-3 minutes, turning occasionally, until golden brown and crispy on all sides.
7. Drain and serve
   Remove with a slotted spoon and place on paper towels to drain excess oil. Serve hot with tzatziki sauce or lemon wedges for squeezing.