SQUASH CROQUETTES RECIPE - (4.1/5)
Provided by FarmFlavor
Number Of Ingredients 7
Steps:
- In a large bowl, combine squash, onion, egg, salt and pepper. Mix well. Stir in flour. In a skillet, heat ½-inch oil over medium-high heat. Drop batter by tablespoonfuls into oil. Cook about 3 minutes per side or until golden brown, turning once. Drain croquettes on paper towels.
SQUASH CROQUETTES
Found this today on Facebook courtesy of Welcome Home...which is a fabulous site for wonderful recipes. We have an abundance of squash from the garden this year and have been searching for new ways to use it. This is going to be dinner this evening! Recipe Source: http://farmflavor.com/squash-croquettes
Provided by Luann Crownover
Categories Vegetables
Time 30m
Number Of Ingredients 8
Steps:
- 1. In a large bowl, combine squash, onion, egg, salt and pepper. Mix well. Stir in flour.
- 2. In a skillet, heat ½-inch oil over medium-high heat. Drop batter by tablespoonful into oil.
- 3. Cook about 3 minutes per side or until golden brown, turning once. Drain croquettes on paper towels.
SPAGHETTI SQUASH CROQUETTES
The long strands of spaghetti squash are easily transformed into addictive little croquettes that are crispy on the outside and fluffy in the middle. Serve them as an appetizer or add a salad for a lunch or light dinner.
Provided by Justin Chapple
Categories side-dish
Time 2h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with foil.
- Drizzle the cut sides of the squash with canola oil and sprinkle with salt and pepper. Put the squash cut-side down on the prepared baking sheet and bake until tender, 50 to 55 minutes. Let cool, then scrape out the stringy flesh with a fork.
- Measure out 4 cups of the squash and reserve the rest for another use. Spread the squash on a baking sheet lined with a clean kitchen towel or several layers of paper towel. Place another clean kitchen towel or layer of paper towels on top, then roll up the squash and gently press to remove excess moisture.
- Transfer the drained squash to a large bowl. Add the eggs, onion, jalapeno, if using, scallion, cilantro, 2 teaspoons salt and 1/2 teaspoon pepper. Mix well, then stir in 1 cup of the panko. Spread the remaining 1 1/2 cups panko in a shallow dish.
- Using a 2-tablespoon scoop, scoop mounds of the mixture onto a baking sheet lined with wax paper. Gently form the mounds into 1/2-inch-thick patties. Coat the patties in the panko, pressing gently to help it adhere, then return them to the baking sheet.
- Place a rack over a baking sheet. In a large cast-iron skillet, heat 1/8 inch of oil over medium-high heat. Working in batches, fry the patties, turning once, until browned and crisp, 2 to 3 minutes total. Using a slotted spatula, transfer the croquettes to the rack to drain; sprinkle with salt. Continue frying the remaining patties, adding more oil to the skillet as needed.
- Transfer the croquettes to plates or a platter and garnish with chopped cilantro. Serve with sour cream and hot sauce.
SQUASH CROQUETTES
Make and share this Squash Croquettes recipe from Food.com.
Provided by BamaBelle30
Categories Vegetable
Time 20m
Yield 18 croquettes
Number Of Ingredients 5
Steps:
- Combine squash, egg yolks, saltines, and flour; mix well.
- Beat egg whites until stiff but not dry; fold into squash mixture. Drop by heaping tablespoons into hot oil (375°F), and deep-fry until golden brown. Drain in a colander.
Nutrition Facts : Calories 32.9, Fat 0.9, SaturatedFat 0.2, Cholesterol 23.5, Sodium 79.8, Carbohydrate 4.8, Fiber 0.3, Sugar 0.2, Protein 1.4
SQUASH CROQUETTES
Looking for a simple side dish to use garden-fresh yellow squash? Try this straightforward version of fried squash.
Provided by Farming Feeds Alabama Cookbook
Categories Summer
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a large bowl, combine squash, onion, egg, salt and pepper. Mix well. Stir in flour.. In a skillet, heat ½-inch oil over medium-high heat.. Drop batter by tablespoonfuls into oil.. Cook about 3 minutes per side or until golden brown, turning once.. Drain croquettes on paper towels.
Nutrition Facts : ServingSize 2 croquettes, Calories 100 calories, Fat 5.5 grams of fat, Fiber 2.7 grams of fiber
SQUASH CROQUETTES
This cooking method of these squash croquettes brings out the natural sweetness of the squash. They aren't weighed down with a ton of oil. Outside has a crispy crunch while the inside stays soft and tender. Serve these alongside grilled chicken or steak for an easy summer side dish.
Provided by DEBORAH SANDERS
Categories Vegetables
Time 25m
Number Of Ingredients 5
Steps:
- 1. Squeeze as much liquid out of the squash by wrapping in a tea towel and wring out.
- 2. Mix all ingredients well and let sit for about 5 minutes.
- 3. Heat a skillet over medium heat and add a small amount of oil or use cooking spray.
- 4. Scoop about 1/3 cup into the skillet. Gently flatten to about 1/2 inch thick.
- 5. Cook on both sides until center is set and outside is golden brown.
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