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.
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! 🥒🧅🧀