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:
Squash Croquettes
Servings: 18 croquettes
Calories: 108kcal
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. (Alternatively, squeeze in a clean kitchen towel._
- In a large bowl stir together the shredded squash, diced onion and egg.
- To the bowl add the self-rising flour, grated Parmesan, chopped chives, seasoned salt, garlic powder, cumin, black pepper and cayenne. Stir to combine.
- Heat 1 Tbsp vegetable oil and a 1 Tbsp butter in a large nonstick skillet.
- Use a Tbsp or a medium ice cream scoop to divide evenly. Scoop the squash mixture, sprinkle with panko bread crumbs, then drop the squash batter crumb side down into the pan. Sprinkle the top side with panko bread crumbs before turning. (Form into approximately 1 1/2-inch-thick patties.)
- Fry squash cakes in batches over medium-high heat, cooking until golden brown and cooked through. Around 2-3 minutes per side. Repeat with the remaining squash mixture.
- Add additional oil and butter to the pan as needed between batches. Remove fried squash croquettes to a paper towel-lined platter. (You can also keep warm in a preheated 200°F oven on a rimmed baking sheet until serving.)
- Serve immediately.
Notes
- Alternate Breading Option: Pour panko bread crumbs in a shallow dish.
- Drop mounds of the squash mixture onto the dish and turn to coat.
- Transfer squash croquettes to skillet and fry per the recipe.
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!
Thank you for this recipe! It shows in the nutrition information deyails for one serving. How much is one serving? Thanks.
The nutritional data is provided as a courtesy and should be considered an estimate. This recipe makes 18 croquettes, therefore 18 servings.
We grow so much garlic that I used minced garlic. Recipe is even more tasty!! Don’t scrimp on the minced garlic…
Thanks so much!
Can you make these ahead at all? And then reheat maybe?
Part of what makes these good is the crispy exterior. You could make them in advance, but may want to re-crisp before serving.
My batch came out wonderfully – bless you! I am vegan so used an egg substitute and vegan cheese. Curious – have you done this, or are there other recipes using other vegetables? Thinking of trying eggplant or black bean.
Thank you again !
Hi Alyssa, thanks so much for sharing your adaptations for making these Vegan. I think black bean or eggplant would be delicious. I bet broccoli would be good, too. I wonder if you’ve seen my recipe for corn cake fritters? That might be a good one to adapt! You can see that recipe here.
This was really good, with the seasoning on point…Great way to use up leftover roasted squash.
I’m glad you enjoyed it, thanks!
I used white pattypan squash – the mildest of mild! – and it was great! Can’t wait to try it with other varieties of squash.
However, counting prep, it takes at least an hour and a half.
It’s that time of year again, when we are all drowning in squash and zucchini coming out of the garden. I have been know to drop a box full of it on some random person’s porch in the next town over, like a baby in a basket, hoping someone can give it a good home. People audibly groan when they see you coming with more of it and you can’t even pay them to take it because they have their own gardens overflowing with it. One minute it’s the reasonable size of a roll of quarters, then you turn your back for 24 hours and you’ve got mutant vegetables the size of a mama beaver (which make equally bad pets, by the way). Zucchini, at least, has it’s ways of hiding in bread and soup and other ways to extend it’s useful life, but its less employable cousin, Squash, is soon mouldering in the corner watching as more loveable vegetables pass it by to the kitchen for all the yummy summer recipes. Sadly, after lovingly planting and watering those innocent looking plant starts for a couple of months, the fruits of this labor, now despised by my human family, will be fed to goats and chickens. UNTIL THIS RECIPE! Hallelujah! This is the reprive Squash needs to make it back into the spotlight and leave them begging for more! We go heavy on the spices, we use sweet onions and add sweet corn, we vary the type of cheese and no matter how we play with the recipe, lots and lots of Squash gets consumed. Human family happy, chickens and goats wondering what happened to their big beloved yellow meals.
Hi Mike, you get the award for the MOST descriptive comment ever! I love it, thanks so much for taking the time to write such an entertaining comment you made my day. (Btw, I love your adaptations, it’s true there’s room to personalize with the ingredient flavor combination. ☺)
That WAS a great description! I’m shredding a bunch of squash up now and really excited. Thanks for the recipe, Melissa.
It’s my pleasure, thanks!
Ahhh, it’s only January and I am already craving squash again 😉 Good thing they also freeze REALLY WELL! Thanks for sharing The World’s Greatest Squash Recipe!
Mike, you are the best, thanks so much for stopping by again! Wishing you and yours all the best for the new year!
I can’t wait to try this recipe! Thanks for sharing and I love Mike’s description about squash.
Bring them to my house! LOL I love summer squash like this.
I am a huge fan of anything in the squash family. My 77 year old dad was in the mood for eggplant parmesan, but my homegrown eggplant weren’t ripe enough to pick. My yellow squash and zucchini however, where perfect, so I hunted for a squash croquette recipe to make instead. After checking out a few online recipes, I decided that this recipe was definitely the one to try. The spices and method where exactly what I was looking for. They turned out great as a substitute for eggplant, as well as a stand alone dish! I’m making them for a second time less than a week later, as dad is raving about how delicious these are. Thank you for the recipe, Melissa! I’ll be making them again and again as I have a bumper crop of squash this year.
Ah, that makes me happy, thank you so much, Tiffiney!
Can these be cooked in the oven? I’ve done that with salmon croquettes before. If so, how long would you recommend baking them?
I make these just as the recipe directs. If you try baking, let us know how it goes.
I have made these using your recipe several times and they are a favorite of ours. Last time I added some fresh corn cut off the cob and they were beyond awesome! Thank you!
Hi Terri, I love the addition of corn, great idea. Thanks so much!
I don’t have self rising flour, can I use all purpose flour
They aren’t interchangeable. You’d need to add baking powder and salt, if using all-purpose flour. Please reference here for substitutions.
Hi Melissa
Can you use any kind of squash?
If you mean could you use zucchini instead yes, you can. There are some varieties that wouldn’t work as well.
Is the yellow squash you use butternut squash or are you talking about yellow summer squash?
Yellow summer squash not butternut squash.
Well I made these today, I’m not sure how big the scoop you used, but I think mine might have been a tad big! Even tho I cooked them the required time they seemed kind of mushy! So my question is how big of a scoop did you use I know the all are different sizes!
Hi Connie, it may have been. I use a heaping 2 oz ice cream scoop and I’ve never had issues with them being mushy. That said, you could make these any size you like, using a regular 4 oz scoop adapting the cooking time to cook longer or shorter depending on the size.
My dad loves squash croquettes, but he has always just used squash, onion, salt/pepper and an egg. He cooks his on his George Foreman grill. Delicious as they are I know he will love your recipe. I am going to surprise him in the next couple days with a bit of a different taste! Thanks for sharing.
Hope he likes this variation!
Can you freeze them
I haven’t tested freezing these but my guess is you likely could.
I’m picky when it comes to onion. Can they be shredded instead of diced or can onion powder be used instead?
Sure either way would work adjust to suit your taste.
Will I need to adjust measurements if I leave out the parmesan cheese? Maybe more flour? These sound delicious, but I don’t like parmesan. Thank you.
Hi Judie, I think I would be more apt to replace with the same amount of panko breadcrumbs instead of more flour. Since the Parm also adds saltiness you may need to adjust that too. Enjoy!
Ok. Thanks. I already have the zucchini shredded, and ready to make for supper tonight, Can’t wait!
Did you make with zucchini? How did they come out? I really don’t care for squash. Thanks!
You can replace squash with zucchini in this recipe, no problem.
Hi Melissa, this recipe looks delicious, can’t wait to try them. My question may seem silly, but do you peel the squash first before shredding? Thank you, Debbie
HI Debbie, that’s not silly at all. I don’t, there’s no need to it’s delicious. I just trim the ends and shred with a box grater.
Hi, this looks yummy. Sorry if this is a stupid question, but should we cook the squash first to get it to shred? Do you bake yours? I just started cooking, so I’m not sure about this stuff. Thanks.
Hi Susan that’s not stupid at all. Use a box grater or a food processor to shred the raw squash. There’s no need to cook it first.
I cut up smoked sausage link and added extra sriracha sauce to the top of them after they were cooked!! Yummy
Nice!
After you grate it you need to put in kitchen towel or cheesecloth and squeeze excess liquid out.
Wow! We make these but we’ve never added the Panko outside. Great idea and I’m definitely going to try it.
Hi Stacey, it gives the outside just a bit of crunch. Hope you like it!
Can you use almond flour (Keto friendly)
I haven’t tested it but, I’m sure you could.