Squash Croquettes

Squash Croquettes are a simple country side dish popular in the South. They feature shredded yellow squash mixed with simple pantry ingredients transforming them into a fritter-like squash cake. They’re fried until crispy and golden brown on the outside with a tender interior. They’re a flavorful side dish to serve alongside any of your favorite entrées.

Ingredients to Make the Best Squash Croquettes Recipe

Whether it’s garden season and summer squash is abundant, or you’re looking for a comfort food side dish to make, fresh squash is a delicious option. This old fashioned squash croquettes recipe is a country favorite that goes well with many entrées like meatloaf, casseroles, fried chicken, soup, pinto beans and chicken and dumplings just to name a few. I typically make them most often when squash is in abundance, but why wait? We’re so fortunate to have access to fresh produce year-round and these crispy squash cakes are a fantastic way to get garden veggies into the kids. Ingredients to make Southern Squash Croquettes: (Scroll down for full printable recipe card.)

• Squash – Fresh yellow squash shredded using a box grater or a food processor.
• Flour – Self-rising flour will stabilize the the squash mixture.
• Onion – Sweet onion or white onion adds both texture and flavor.
• Whole Eggs – Eggs bind the croquette batter.
• Cheese – Grated Parmesan cheese for a hint of saltiness.
• Herbs – Chopped chives or parsley for color and freshness.
• Seasonings – Seasoned salt, garlic powder, ground cumin, black pepper and cayenne.
• Oil and Butter – Vegetable oil and Butter for frying. Using a combination prevents the butter from burning.
• Breading – Panko breadcrumbs for crunch.

Easy Squash Croquettes Recipe

• Prep the Yellow Squash – Shred the squash with a box grater or food processor. You’ll need around 4-5 medium squash. Blot with paper towels to remove any excess moisture.
• Add Eggs to Bind the Mixture – Stir together the squash, onion and egg.
• Filling and Spices – Add the self-rising flour, Parmesan, chives, seasoned salt, garlic powder, cumin, black pepper and cayenne. Fold together.  (The flour and bread crumbs ensure they hold together and won’t get soggy.)
• Prepare Skillet – Heat oil and a butter in a large skillet.
• Drop Mounds of the Squash Mixture into the Pan – Using a two tablespoons or a medium ice cream scoop to divide the squash mixture forming into approximately 1 1/2-inch-thick patties.
• Panko Bread Crumbs – Sprinkle the tops with crumbs then drop batter crumb side down into the pan. Repeat sprinkling top side with panko before turning.
• Fry – Fry in batches over medium-high heat until golden brown then flip.
• Serve – Remove to a platter and garnish with green onions, scallions or parsley and serve.

Tips for Making Squash Croquettes

• Kitchen Equipment You’ll Need: Large bowl, shallow dish for panko breading, measuring cups and spoons, an ice cream scoop or cookie scoop for dividing the squash mixture, cheese grater, large silicone spatula or spoon, sharp knife and cutting board plus a large 12-inch skillet or frying pan.
• Use an Ice Cream Scoop: I recommend using an ice cream scoop or a two tablespoons to divide the batter. If the batter is evenly divided, the croquettes will be uniform in size for even cooking.
• Add the Crumbs One Side at a Time: The squash mixture is more easily coated if you sprinkle with panko breadcrumbs, then drop the mixture into the hot pan sprinkling the top side with panko before turning.
• Cooking Tip: Let one side of the squash batter brown, then turn and gently flatten. If you attempt to flatten the squash fritter on the uncooked side, the batter will end up sticking to the spatula and the croquettes will break apart.
• How to Serve Squash Croquettes: I highly recommend that you serve a special sauce on the side for dipping. One of the sauces I use is the Creamy Sriracha Dipping Sauce that I make for my onion strings. Homemade Yum Yum Sauce or marinara sauce both work beautifully as well. Then my go-to recipe for Comeback Sauce just may be the ticket.

Recipe Variations

• Squash Variations: You can use half shredded yellow squash and half shredded zucchini with no other adjustments needed.
• Herbs: You can add fresh herbs or cilantro with sautéed jalapeno pepper for added spice.
• Panko Breadcrumbs Substitution: You can use crushed saltine crackers or Ritz crackers in place of breadcrumbs.

Storage and Leftovers

• Leftovers: Store leftover Squash Croquettes in an airtight container chilled in the refrigerator.
• Reheating: Reheat summer squash croquettes over medium heat in a nonstick skillet on the stovetop or reheat in an air fryer or in the microwave.
• Freezer: Freeze Squash Croquettes on a sheet pan in a single layer. Once frozen, package in plastic wrap and aluminum foil or a freezer-safe container for up to 3 months.

More Southern Style Squash Recipes to Make

• Italian Sausage Stuffed Summer Squash can be served as a side dish or an entree.
• Homestyle Squash Casserole is spectacular in during garden season and for the holidays.
• This easy Roasted Butternut Squash is a fall favorite.
• Squash Fritters with Sriracha Dipping Sauce are made for dipping.
• Sausage Stuffed Acorn Squash is a meal in itself.
• Roasted Summer Squash with Sweet Peppers and Onion is simple garden flavors that’s good for you.
• Chicken Parmesan Spaghetti Squash is a delightful lower carb dish.
• How to Prepare Squash Blossoms from My Recipes.

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Helpful Kitchen Items:

• Cast Iron Skillet
• Mixing Bowls
• Measuring Set
• Kitchen Utensils