Squash Croquets

      I made these to go with dinner the other night just because we have an abundance of squash, and I am looking for different ways to cook it up. These were yummy. They have a golden crispy outside and a soft, slightly creamy inside. We made ours with fresh eggs from the coop so that made them even better!
  • 2 cups yellow squash, shredded
  • 1 Vidalia onion, shredded
  • 1 egg, beaten
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ cup all-purpose flour
  • 1/3 cup grated parmesan cheese
  • vegetable oil
     In a large bowl combine all ingredients except vegetable oil. Mix well. 
     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.

     I made a double batch of these and that was about 40-ish. As a side dish, that fed my family of 6 (solid food eaters) with a few left over. We enjoyed them but decided that they are a bit bland (coming from a Hubby who doesn't like vegetables) and either need a sauce or some other seasoning to kick it up a notch. Give it a try and let me know what you think.

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