Go Back
Email Link
Print
Recipe Image
Smaller
Normal
Larger
Squash Croquettes
Learn how to make delicious squash croquettes with a hint of cumin and Parmesan. Quick, easy, and bursting with flavor, they’re ideal for any meal.
Print Recipe
Pin Recipe for Later
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course
Side Dish
Cuisine
American
Servings
4
...
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! 🥒🧅🧀
Keyword
Squash