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
- 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