Squash Fritters (Croquettes)
A delicious summer time side dish using yellow squash. Crispy edges and a smooth middle.
Course: Side Dish
Cuisine: American
Author: Catherine's Plates
- 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
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.