Crispy Yellow Squash Croquettes

This summertime squash croquette recipe transforms humble yellow squash into crispy, golden discs that manage to be both comforting and sophisticated. The combination of tender squash, sweet onion, and savory seasonings creates the perfect vehicle for using up garden bounty or farmers market finds.

I first made these croquettes when my garden exploded with yellow squash one July, and I was desperately seeking alternatives to the usual steamed or roasted preparations. These croquettes have since become our summer tradition, appearing at everything from casual backyard gatherings to more formal dinner parties.

Ingredients

• Fresh yellow squash: The star ingredient that provides moisture, mild flavor, and nutritional value
• Sweet onion: Adds aromatic flavor that complements the squash perfectly
• Eggs: Work as the binding agent that holds everything together
• Self rising flour: Creates structure while eliminating the need for additional leavening agents
• Parmesan cheese: Contributes savory umami flavor and helps with browning
• Fresh herbs: Like chives or parsley bring brightness and visual appeal
• Seasoned salt, garlic powder, cumin, pepper and cayenne: Build a complex flavor profile
• Butter and oil combination: Provides the perfect medium for frying with nutty flavor and high heat capacity
• Panko breadcrumbs: Create an irresistibly crispy exterior that ordinary breadcrumbs cannot match

Step-by-Step Instructions

Prepare the squash:

Thoroughly shred 4 to 5 medium yellow squash using a box grater or food processor. This should yield approximately 4 cups. The key step here is removing excess moisture by pressing the shredded squash between paper towels or clean kitchen towels. Without this crucial step, your croquettes will be soggy rather than crispy.

Create the base mixture:

Combine the moisture blotted squash with finely diced sweet onion and beaten eggs in a medium mixing bowl. Mix thoroughly to ensure even distribution of the egg as your binding agent. The mixture should look cohesive but still show distinct pieces of vegetable.

Add dry ingredients:

Incorporate the self rising flour, grated Parmesan, herbs, and all seasonings into the squash mixture. Stir until everything is well combined and you can no longer see dry flour. The consistency should be moist but hold together, similar to a thick pancake batter that you can scoop.

Prepare the cooking surface:

Heat 1 tablespoon each of vegetable oil and butter in a non stick skillet over medium high heat. This combination gives you the flavor of butter with the higher smoke point of oil. Wait until the butter has melted completely and the foam subsides, indicating the water has cooked off and your pan is properly heated.

Form and coat the croquettes:

Use a tablespoon or medium ice cream scoop to portion the mixture. Sprinkle one side with panko breadcrumbs, then gently place into the hot pan, breadcrumb side down. Immediately sprinkle more panko on the upward facing side before flipping. This technique ensures maximum crispiness on both sides.

Cook to golden perfection:

Fry the croquettes in batches, allowing enough space between each for even browning. Cook approximately 3 minutes per side until deeply golden brown and cooked through. Avoid overcrowding the pan, which would create steam and prevent proper crisping. Replenish the oil and butter mixture between batches to maintain consistent cooking.

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The secret weapon in this recipe is definitely the panko breadcrumbs. I discovered their transformative power after years of making these with regular breadcrumbs. The first time I served the panko version at our annual summer potluck, my neighbor literally followed me around asking what I’d done differently. Now I keep panko stocked year round specifically for these croquettes.

Making Ahead and Storage

These squash croquettes maintain their delightful texture surprisingly well for short term storage. After cooking, allow them to cool completely on a wire rack rather than stacking them. This prevents condensation that would soften the crispy exterior. Once cooled, store in a single layer in an airtight container in the refrigerator for up to two days. For longer storage, freeze the croquettes on a parchment lined baking sheet until solid, then transfer to a freezer bag where they’ll keep for up to three months.

Perfect Pairings

These versatile croquettes complement a wide variety of summer meals. For breakfast, serve them alongside fried eggs with a dash of hot sauce. As an appetizer, offer them with a cooling yogurt dip mixed with herbs and lemon. For a light lunch, place them atop mixed greens dressed with vinaigrette. When served as a dinner side, they pair beautifully with grilled meats, especially chicken or fish. Their flavor profile is neutral enough to complement both Mediterranean and American cuisines.

Troubleshooting Tips

The most common issue when making these croquettes is excess moisture. If your mixture seems too wet even after blotting the squash, add additional flour one tablespoon at a time until the consistency allows for scooping. Conversely, if the mixture seems too dry and crumbly, add one additional beaten egg. If your croquettes are browning too quickly on the outside before cooking through, lower your heat slightly and extend the cooking time. The perfect croquette should be golden brown and crisp outside, while tender and fully cooked inside.

Common Queries

→ How do I prevent my squash croquettes from becoming soggy?

The key is removing excess moisture from the squash. After shredding, blot thoroughly with paper towels, pressing firmly to extract as much liquid as possible. Also, ensure your pan is properly preheated before adding the croquettes, and don't overcrowd the pan as this can cause steaming instead of proper frying.

→ Can I make these croquettes ahead of time?

While best served immediately after cooking, you can prepare the mixture up to 4 hours ahead and refrigerate. For leftovers, store in an airtight container and reheat in a 350°F oven for 10-15 minutes to restore crispness. Avoid microwaving as this will make them soggy.

→ What can I serve with squash croquettes?

These versatile croquettes pair beautifully with a light salad for a complete meal, or serve as appetizers with a dipping sauce like garlic aioli, herb yogurt, or marinara. They also complement grilled meats or fish as a flavorful side dish.

→ Can I substitute other vegetables for the yellow squash?

Yes! Zucchini works perfectly as a 1:1 substitute. You can also try combinations like zucchini and carrot, or incorporate other vegetables like shredded sweet potato or cauliflower rice. Just ensure any substitute is properly dried to prevent soggy croquettes.

→ How do I know when the croquettes are fully cooked?

The croquettes should be golden brown on both sides, which takes about 3 minutes per side on medium-high heat. They should feel firm to the touch when pressed gently. If you're concerned about doneness, you can cut one open - the interior should be steaming hot with no raw flour visible.

→ Can I make these croquettes gluten-free?

Yes! Substitute the self-rising flour with a gluten-free flour blend plus 1½ tsp baking powder and ¼ tsp salt. Replace regular panko with gluten-free breadcrumbs. Always verify all other ingredients like seasoned salt are certified gluten-free as well.