Squash Croquettes

Squash Croquettes are a simple country side dish that Southerners love. In it, fresh shredded yellow squash is mixed with ingredients that transform it into a fritter or a squash cake. Fried until golden, they can be served alongside your favorite entrees year-round.

How to Make the Best Squash Croquettes Recipe

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.

• Ingredients you'll need to make homemade Squash Croquettes: Shredded yellow squash, diced onion, self rising flour, large eggs, grated Parmesan cheese, seasoned salt, granulated garlic, black pepper, ground cumin, cayenne pepper, panko breadcrumbs, melted butter and vegetable oil.
• Kitchen gadgets you'll need: Mixing bowls plus shallow bowl or plate for the panko breading, measuring cups and spoons, an ice cream scoop or similar for dividing the squash mixture, cheese grater, large silicone spatula or spoon, sharp knife and cutting board plus a large skillet for frying.
• 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 for even cooking.
• 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.
• Store leftover Squash Croquettes chilled in the refrigerator. Reheat over medium heat in a skillet on the stovetop or reheat in the microwave.

Sauces to Serve with Squash Croquettes Recipe

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.

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.
• Squash Fritters with Sriracha Dipping Sauce are made for dipping.
• Roasted Summer Squash with Sweet Peppers and Onion is simple garden flavors that's good for you.
• How to Prepare Squash Blossoms from My Recipes.

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Helpful Kitchen Items:

• 12 inch Cast Iron Skillet
• Chopping Board
• Chefs Knife
• Scoop

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5 from 7 votes

Squash Croquettes

Prep Time15 mins

Cook Time6 mins

Total Time21 mins

Course: Side Dish

Cuisine: American

Keyword: squash-croquettes

Servings: 18 croquettes

Calories: 108kcal

Author: Melissa Sperka

Ingredients

• 4 cup shredded yellow squash
• 1 medium sweet onion finely diced
• 2 large eggs beaten
• 1 cup self-rising flour
• ¼ cup grated Parmesan cheese
• 1 tablespoon chopped chives or parsley
• 1 teaspoon seasoned salt
• 1 teaspoon garlic powder
• ½ teaspoon ground cumin
• ¼ teaspoon ground black pepper
• dash of cayenne
• 4 tablespoon vegetable oil
• 4 tablespoon salted butter
• ⅔ cup panko breadcrumbs

Instructions

• 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 1 tablespoon vegetable oil and a 1 tablespoon butter in a non-stick skillet.
• Using a tablespoon 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.

Nutrition

Serving: 1serving | Calories: 108kcal | Carbohydrates: 9g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 199mg | Potassium: 113mg | Fiber: 1g | Sugar: 2g | Vitamin A: 178IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 1mg

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