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Squash Croquettes

Squash Croquettes

Course Side Dish
Cuisine American
Keyword squash-croquettes
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 18 croquettes
Author Melissa Sperka


  • 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.