Squash Croquettes
Description
Although you can buy squash anytime of the year, you will want to make them when your garden is producing so many, you won't know what to do with all of them. Serve them with your favorite dipping sauce.
Ingredients
4 c. shredded yellow squash, from about 4-5 medium
1 medium sweet onion, finely diced
2 large eggs, beaten
1 c. self-rising flour
1/4 c. grated Parmesan cheese
1 T. chopped chives or parsley
1 t. seasoned salt
1 t. garlic powder
1/2 t. ground cumin
1/4 t. ground black pepper
dash of cayenne
oil and 1 T. butter, for frying
2/3 c. Panko breadcrumbs
Directions
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Shred the squash and blot the shredded squash with paper towels to remove excess moisture.
In a medium mixing bowl, mix together the squash, onion and egg. Add flour, Parmesan, chives, seasoned salt, garlic powder, cumin, black pepper and cayenne. Mix well.
Heat a dew drizzles of vegetable oil and butter per batch, in a non-stick skillet.
Use a tablespoon or a 2 oz. ice cream scoop to divide the mixture. Sprinkle with Panko breadcrumbs and drop the mixture into the pan.
Fry in batches over medium-high heat, cooking until browned and cooked through, around 3 minutes per side.
Add additional oil and butter to the pan as needed between batches.
Serve immediately.
Serves 18