Squash Fritters (Croquettes)
A delicious summer time side dish using yellow squash. Crispy edges and a smooth middle.
Equipment
- 1 large deep skillet
- 1 box shredder
- 1 large bowl
- 1 paper towel lined plate
- 1 pie plate dish
Ingredients
- 4 large yellow squash
- 2 green onions, sliced thinly
- 2 large eggs
- 1 cup self rising flour
- 1/4 cup parmesan cheese
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp ceyenne pepper (optional)
- vegetable oil
- butter
- 1 cup panko breadcrumbs
Instructions
- Using a box shredded, shred the squash and squeeze out any excess liquid. Place shredded squash into a large bowl.
- To the shredded squash add diced green onion and eggs to combine.
- Add the dry ingredients (flour, parmesan, salt, black pepper, garlic powder, cumin, and cayenne). Mix well to combine.
- Pour panko crumbs into pie plate. Using a 2 inch ice cream scoop, scoop out squash batter and place 4 into pie plate on top of panko. Sprinkle more panko on top and flatten.
- In a large deep skillet heat 2 TBS oil & 1 TBS butter until it sizzles over medium high heat. Place squash fritters into hot oil and allow to cook for 3 minutes until golden brown on bottom. Flip fritters over and cook another 2-3 minutes until fritters are golden brown on bottom.
- Once fritters are golden brown and cooked through, remove fritters to a paper towel lined plate to drain excess grease. Prepare these in batches. Add additional oil & butter to keep skillet from drying out. Enjoy.