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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.

Squash Croquettes

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 tools 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.
easy-squash-croquettes-pinterest

Easy 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. How to make Squash Croquettes: (Scroll down for full printable recipe.)

  • Squash – Shred the squash you’ll need around 4-5 medium squash. Blot the shredded squash with paper towels to remove excess moisture.
  • Binder- In a medium mixing bowl mix together the shredded squash, diced onion and egg.
  • Mix-ins – Add the self-rising flour, grated Parmesan, chopped chives, seasoned salt, garlic powder, cumin, black pepper and cayenne. Mix well.
  • Prepare Skillet – Heat oil and a butter in a non-stick skillet.
  • Divide and Cook – Using a Tbsp or a medium 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 – 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.
Squash Croquettes

More Southern Style Squash Recipes to Make

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Squash Croquettes

Prep Time15 minutes
Cook Time6 minutes
Total Time21 minutes
Course: Side Dish
Cuisine: American, Southern
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
  • 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
  • 4 Tbsp vegetable oil
  • 4 Tbsp salted butter
  • 2/3 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 Tbsp vegetable oil and a 1 Tbsp butter in a non-stick skillet.
  • Using a Tbsp or a medium 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
Tried this recipe?Mention @melissassk or tag #melissassk!

76 Comments

  1. 5 stars
    This was a fantastic recipe. We have an abundance of yellow squash from the garden and this is a wonderful and delicious recipe to use up some of that Squash in a unique way. They taste like super yummy potato pancakes but better.

  2. Hi, could the batter be made the day before? I really want to try for a potluck but am pressed for time. Thanks in advance for your response.

    1. 5 stars
      I made 1/2 recipe last week for 4 people side dish. I used onion powder in place of fresh onion. I think it turned out better by not having onion chunks (even if finely chopped). I even converted a non-summer squash eater to one who will now add this recipe to their home dinner menu. DEFINITELY A KEEPER RECIPE! Thanks for sharing it with us.

      1. I would agree large chunks of onion aren’t the best use here. I cook a ton with onion powder, but the finely diced onion really adds to the flavor and texture of these squash croquettes.

  3. 5 stars
    These were delicious!!! I completely screwed up on reading the directions. But, in the end they were very good 5*

  4. 5 stars
    Made these without the cumin and they are super tasty. I almost skipped the panko but the crunch just added to the overall flavor. Will definitely make again.

      1. You can make these, then cool completely and freeze on a sheet pan. Reheat them in an air fryer or a nonstick skillet.

  5. 5 stars
    Absolutely, the best recipe!
    I used Queensland/Jarrahdale Blue Pumpkin, added more salt and pepper when I pan fried, and just used plain breadcrumbs (blended up some old rolls). Also, served with an aioli.
    2 T Mayonnaise
    1 T Italian seasoning
    1 t garlic powder
    2 t olive oil
    Salt and pepper

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