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.