Squash Croquettes are a simple country side dish that Southerners love. Garden fresh summer squash is mixed with ingredients that transform it into a fritter or squash cake of sort. Fried until golden they can be served alongside your favorite entrees any time of year.
Squash Croquettes Tips and Tricks
Squash croquettes are an old Southern country favorite. I love them, and 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 golden crispy cakes are a fantastic way to get veggies into the kids.
- I recommend that you use an ice cream scoop or a tablespoon to divide the batter. If the batter is evenly divided, the croquettes will be uniform in size.
- Sprinkle with panko breadcrumbs for added crunch then drop the mixture into the hot pan sprinkling the other side with panko before turning.
- Let one side brown, then turn and gently flatten. If you attempt to flatten them on the uncooked side, the batter will end up sticking to the spatula and the croquettes will break apart.
- You may also use half shredded yellow squash and half shredded zucchini, if you have some on hand without any other adjustments needed.
To Sauce or Not To Sauce?
I definitely like to have a special sauce to serve 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. Squash croquettes serve-up that fresh from the garden goodness that I grew-up watching my Daddy grow. You just can’t beat straight from the vine to the plate. It simply doesn’t get any better than that.
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Helpful Kitchen Items:
- 4 cup shredded yellow 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
- oil and butter for frying
- 2/3 cup panko breadcrumbs
- Shred the squash, you'll need around 4-5 medium squash. Blot the shredded squash with paper towels to remove excess moisture.
- In a medium mixing bowl, mix together the shredded squash, diced onion and egg.
- Add the self-rising flour, grated Parmesan, chopped chives, seasoned salt, garlic powder, cumin, black pepper and cayenne. Mix well.
- Heat a dew drizzles of vegetable oil and a pat of butter per batch, in a non-stick skillet.
- Using a Tbsp or a 2 oz ice cream scoop to divide the mixture. Sprinkle with panko then, drop the mixture into the pan. Repeat sprinkling top side with panko before turning.
- Fry in batches over medium-high, cooking until browned and cooked through. Around 3 minutes on each side.
- Add additional oil and butter to the pan as needed between batches. Serve immediately.