Squash Croquettes Recipe 415

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.

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:

• 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.

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:

• 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:

• 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:

• 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

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.