When I first discovered squash croquettes, I was on a summer trip visiting my grandmother in the South. The garden was bursting with fresh yellow squash, and she had a knack for turning garden vegetables into delicious comfort food. One warm afternoon, she showed me how to transform those squash into the most delightful, crispy croquettes. It was a revelation! Over the years, I’ve tweaked her recipe to make it my own, adding Parmesan cheese for a savory depth and a hint of cumin for an unexpected kick.
These squash croquettes are not only a nostalgic nod to those sunny afternoons but also a versatile dish that you can serve as an appetizer, a side, or even a light main course. The combination of tender squash, aromatic sweet onion, and a blend of spices creates a flavor that’s both comforting and a little bit exotic. The panko breadcrumbs give them that perfect golden crunch, making them irresistible.
Whether you’re hosting a family gathering, having friends over for a casual dinner, or simply looking for a creative way to use up an abundance of squash, these croquettes are sure to impress. They’re quick and easy to prepare, too, with a total time of just 35 minutes. Plus, they bring a touch of homemade Southern charm to your table. So, grab your grater and skillet, and let’s make some squash croquettes that will have everyone coming back for seconds!
How to Prepare Squash Croquettes
Ingredients:
- 2 large eggs, beaten
- 1 medium sweet onion, finely diced
- 1 cup self-rising flour
- 4 cups shredded yellow squash (around 4-5 medium squash)
- 1/4 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp seasoned salt
- 1 Tbsp chopped chives or parsley
- Dash of cayenne pepper
- 1/2 tsp ground cumin
- 1/4 tsp ground black pepper
- 4 Tbsp vegetable oil
- 4 Tbsp salted butter
- 2/3 cup panko breadcrumbs
Directions:
Shred the yellow squash using a grater. Blot the shredded squash with paper towels to remove excess moisture.
In a medium mixing bowl, combine the shredded squash, finely diced onion, and beaten eggs. Add the self-rising flour, grated Parmesan, chopped chives, seasoned salt, garlic powder, cumin, black pepper, and cayenne. Mix until well combined.
Heat 1 Tbsp of vegetable oil and 1 Tbsp of butter in a non-stick skillet over medium-high heat.
Use a tablespoon or a medium ice cream scoop to divide the mixture. Sprinkle each portion with panko breadcrumbs.
Drop the panko-coated mixture into the hot pan. Sprinkle the top side with additional panko before turning. Fry the croquettes in batches, cooking each side for about 3 minutes or until browned and cooked through.
Add more oil and butter to the pan as needed between batches.
Serve the croquettes immediately while hot and crispy. Enjoy your delicious squash croquettes!
FAQs:
What is the best way to remove excess moisture from shredded squash?
To remove excess moisture from shredded squash, use paper towels to blot it thoroughly. Additionally, you can place the shredded squash in a clean kitchen towel and gently squeeze out the moisture. This step is crucial to ensure your croquettes hold together well and are not too soggy.
Can I use a different type of flour if I don’t have self-rising flour?
Yes, if you don’t have self-rising flour, you can make a substitute by mixing 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. This mixture will provide similar results to self-rising flour in your croquettes.
What can I use as a substitute for Parmesan cheese in this recipe?
If you don’t have Parmesan cheese, you can use other hard cheeses like Pecorino Romano or Asiago. For a different flavor, you could also try using a mix of grated cheddar and mozzarella. However, keep in mind that the taste and texture might vary slightly.
How can I make these croquettes ahead of time?
To make these croquettes ahead of time, prepare the mixture and form the croquettes as instructed. Place them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer the croquettes to a freezer bag. When ready to cook, fry them directly from the freezer, adding a few extra minutes to the cooking time.
What dipping sauces go well with squash croquettes?
Squash croquettes pair well with a variety of dipping sauces. Some popular options include garlic aioli, marinara sauce, ranch dressing, or a simple yogurt and herb dip. For a spicy kick, you could try a sriracha mayo or a chipotle dipping sauce.
Squash Croquettes
Ingredients
- 4 cups shredded yellow squash around 4-5 medium squash
- 1 medium sweet onion finely diced
- 2 large eggs beaten
- 1 cup self-rising flour
- 1/4 cup grated Parmesan cheese
- 1 Tbsp chopped chives or parsley
- 1 tsp seasoned salt
- 1 tsp garlic powder
- 1/2 tsp ground cumin
- 1/4 tsp ground black pepper
- Dash of cayenne pepper
- 4 Tbsp vegetable oil
- 4 Tbsp salted butter
- 2/3 cup panko breadcrumbs
Instructions
Shred and Prep Squash:
- Shred the yellow squash using a grater.
- Blot the shredded squash with paper towels to remove excess moisture.
Mix Ingredients:
- In a medium mixing bowl, combine the shredded squash, finely diced onion, and beaten eggs.
- Add the self-rising flour, grated Parmesan, chopped chives, seasoned salt, garlic powder, cumin, black pepper, and cayenne. Mix until well combined.
Heat Pan:
- Heat 1 Tbsp of vegetable oil and 1 Tbsp of butter in a non-stick skillet over medium-high heat.
Form Croquettes:
- Use a tablespoon or a medium ice cream scoop to divide the mixture.
- Sprinkle each portion with panko breadcrumbs.
Cook Croquettes:
- Drop the panko-coated mixture into the hot pan.
- Sprinkle the top side with additional panko before turning.
- Fry the croquettes in batches, cooking each side for about 3 minutes or until browned and cooked through.
Repeat:
- Add more oil and butter to the pan as needed between batches.
Serve:
- Serve the croquettes immediately while hot and crispy.
- Enjoy your delicious squash croquettes! 🥒🧅🧀
