Squash Croquettes Recipes

SPAGHETTI SQUASH CROQUETTES

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with foil.
• Drizzle the cut sides of the squash with canola oil and sprinkle with salt and pepper. Put the squash cut-side down on the prepared baking sheet and bake until tender, 50 to 55 minutes. Let cool, then scrape out the stringy flesh with a fork.
• Measure out 4 cups of the squash and reserve the rest for another use. Spread the squash on a baking sheet lined with a clean kitchen towel or several layers of paper towel. Place another clean kitchen towel or layer of paper towels on top, then roll up the squash and gently press to remove excess moisture.
• Transfer the drained squash to a large bowl. Add the eggs, onion, jalapeno, if using, scallion, cilantro, 2 teaspoons salt and 1/2 teaspoon pepper. Mix well, then stir in 1 cup of the panko. Spread the remaining 1 1/2 cups panko in a shallow dish.
• Using a 2-tablespoon scoop, scoop mounds of the mixture onto a baking sheet lined with wax paper. Gently form the mounds into 1/2-inch-thick patties. Coat the patties in the panko, pressing gently to help it adhere, then return them to the baking sheet.
• Place a rack over a baking sheet. In a large cast-iron skillet, heat 1/8 inch of oil over medium-high heat. Working in batches, fry the patties, turning once, until browned and crisp, 2 to 3 minutes total. Using a slotted spatula, transfer the croquettes to the rack to drain; sprinkle with salt. Continue frying the remaining patties, adding more oil to the skillet as needed.
• Transfer the croquettes to plates or a platter and garnish with chopped cilantro. Serve with sour cream and hot sauce.

YELLOW SQUASH PATTIES

Steps:

• Place the squash and onion in a colander, sprinkle with salt, and drain about 30 minutes, until no longer moist.
• In a bowl, mix the squash and onion, flour, cornmeal, egg, and cheese. Season with pepper.
• Heat the oil in a skillet over medium heat. Drop squash mixture by heaping tablespoonfuls into the skillet, and cook 3 minutes on each side, or until golden brown.

3-INGREDIENT SQUASH CROQUETTES

Steps:

• Mix all ingredients together in a large bowl.
• Spray a skillet with nonstick cooking spray and set to medium heat.
• Using a spoon, form mixture into croquettes and place into the skillet.
• Cook each croquette for a 2-3 minutes on each side until egg is cooked and croquettes are crispy. Remove from pan and enjoy.

SQUASH CROQUETTES RECIPE - (4.1/5)

Steps:

• In a large bowl, combine squash, onion, egg, salt and pepper. Mix well. Stir in flour. In a skillet, heat ½-inch oil over medium-high heat. Drop batter by tablespoonfuls into oil. Cook about 3 minutes per side or until golden brown, turning once. Drain croquettes on paper towels.

SQUASH CROQUETTES

Steps:

• 1. In a large bowl, combine squash, onion, egg, salt and pepper. Mix well. Stir in flour.
• 2. In a skillet, heat ½-inch oil over medium-high heat. Drop batter by tablespoonful into oil.
• 3. Cook about 3 minutes per side or until golden brown, turning once. Drain croquettes on paper towels.

SQUASH CROQUETTES

Steps:

• 1. Squeeze as much liquid out of the squash by wrapping in a tea towel and wring out.
• 2. Mix all ingredients well and let sit for about 5 minutes.
• 3. Heat a skillet over medium heat and add a small amount of oil or use cooking spray.
• 4. Scoop about 1/3 cup into the skillet. Gently flatten to about 1/2 inch thick.
• 5. Cook on both sides until center is set and outside is golden brown.

SUMMER SQUASH CROQUETTES

Steps:

• Dice up the summer squash and onion into small pieces. Add to a mixing bowl.
• Beat up the eggs. Melt the butter in a small dish if using. Add everything remaining except the oil to the bowl. Stir to combine. Let set for 5 minutes.
• Heat some oil in your frying pan.
• Using a 1/3 cup measuring cup, spoon the mixture into the cup. Press down on it slightly with a spoon. Put the mixture into the oil and flatten it out slightly with the back of the measuring cup. Fry on both sides until lightly brown. Remove from pan to some paper towels to drain off excess oil. Repeat until you have fried all of the croquettes.
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SQUASH CROQUETTES

Steps:

• Combine squash, egg yolks, saltines, and flour; mix well.
• Beat egg whites until stiff but not dry; fold into squash mixture. Drop by heaping tablespoons into hot oil (375°F), and deep-fry until golden brown. Drain in a colander.

SQUASH CROQUETTES

Steps:

• In a large bowl, combine squash, onion, egg, salt and pepper. Mix well. Stir in flour.. In a skillet, heat ½-inch oil over medium-high heat.. Drop batter by tablespoonfuls into oil.. Cook about 3 minutes per side or until golden brown, turning once.. Drain croquettes on paper towels.

SQUASH CROQUETTES

Steps:

• 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