Best Squash Croquettes Recipes

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SQUASH CROQUETTES



Squash Croquettes image

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

2 c yellow squash, finely chopped
1 c onion, finely chopped
1 egg, beaten
1 tsp salt
1 tsp pepper
1/2 c plus 1 tbs flour
vegetable oil
fresh chives, optional

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.

SQUASH CROQUETTES RECIPE - (4.1/5)



Squash Croquettes Recipe - (4.1/5) image

Provided by FarmFlavor

Number Of Ingredients 7

2 cups yellow squash, finely chopped
1 cup onion, finely chopped
1 egg, beaten
1 teaspoon salt
1 teaspoon pepper
1/2 cup plus 1 tablespoon all-purpose flour
Vegetable oil

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.

SPAGHETTI SQUASH CROQUETTES



Spaghetti Squash Croquettes image

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

One 3 1/2-pound spaghetti squash, halved lengthwise and seeded
Canola oil, for drizzling and frying
Kosher salt and freshly ground black pepper
2 large eggs, lightly beaten
1/2 small yellow onion, shredded and drained
1 jalapeno, stemmed, seeded and minced (optional)
1 scallion, minced
2 tablespoons finely chopped cilantro, plus more for garnish
2 1/2 cups panko
Sour cream and hot sauce, for serving

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



Squash Croquettes image

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

2 c grated squash or zucchini
1 egg
1/2 c all-purpose flour
salt and pepper, to taste
1 small yellow onion, chopped fine

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.

SQUASH CROQUETTES



Squash Croquettes image

Make and share this Squash Croquettes recipe from Food.com.

Provided by BamaBelle30

Categories     Vegetable

Time 20m

Yield 18 croquettes

Number Of Ingredients 5

1 cooked yellow squash, recipe Yellow Squash
2 eggs, separated
1 cup finely crushed saltine
1/2 cup self-rising flour
vegetable oil

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



Squash Croquettes image

This is from my Mom. Its great comfort food. The Squash and onion mixture can be frozen till u need it.

Provided by Melissa Gonzalez @msblackie31

Categories     Appetizers

Number Of Ingredients 7

4-5 - squash, fresh, cut up
1 - onion, small, cut up
1 cup(s) cracker crumbs, fine
1 - egg, beaten
1/4 cup(s) bell pepper, chopped
1/2 cup(s) grated cheese, what ever flavor you like
1/4 stick(s) butter

Steps:

  • Cook squash and onion is a small amount of water, with salt added, drain well, then mash.(you can leave some of the squash in chunks is you like)
  • Add the egg, butter cheese, pepper and 1/2 cup cracker crumbs.
  • Mix well, shape into balls, about 1 inch (can be bigger or smaller depending on how many your feeding)and roll in remaining cracker crumbs.
  • Fry in skillet or deep fry at 350.

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