Squash Croquettes (Printable Version)
# What You’ll Need:
01 -
4 cups shredded yellow squash
02 -
1 medium sweet onion, finely diced
03 -
2 large eggs, beaten
04 -
1 cup self-rising flour
05 -
1/4 cup grated Parmesan cheese
06 -
1 Tbsp chopped chives or parsley
07 -
1 tsp seasoned salt
08 -
1 tsp garlic powder
09 -
1/2 tsp ground cumin
10 -
1/4 tsp ground black pepper
11 -
Dash of cayenne
12 -
4 Tbsp vegetable oil
13 -
4 Tbsp salted butter
14 -
2/3 cup panko breadcrumbs
# Steps to Follow:
01 -
Shred 4-5 medium-sized yellow squash and blot with paper towels to remove excess moisture.
02 -
In a medium mixing bowl, combine shredded squash, diced sweet onion, and beaten eggs. Add self-rising flour, Parmesan cheese, chives, seasoned salt, garlic powder, cumin, black pepper, and cayenne. Mix until well combined.
03 -
Heat 1 tablespoon of vegetable oil and 1 tablespoon of butter in a non-stick skillet over medium-high heat.
04 -
Use a tablespoon or medium ice cream scoop to portion the mixture. Sprinkle panko breadcrumbs onto one side, place in the skillet, and sprinkle more panko on the top before turning.
05 -
Fry the croquettes in batches for about 3 minutes per side, until golden brown and cooked through. Add additional oil and butter as needed between batches.
06 -
Transfer croquettes to a serving plate and serve immediately for best results.
# Additional Notes:
01 -
Blotting the squash well ensures the croquettes hold together during frying.
02 -
Use small batches to prevent overcrowding the pan for even cooking.