I’m looking to make the recipe Squash Croquettes and in the picture I see little green specks, an herb but I don’t see it in the ingredients can you tell me what it is.
I revised this recipe by adding more flour and shredded cheddar cheese. I spooned them into the skillet with a tablespoon and teaspoon to get them to stick together to form into a patty. They were delicious. I use this same recipe for Salmon croquettes with the exception of the cheese.
I use a large can of salmon. You can also use two small cans of tuna. Leave the juice of the salmon in the mixture. I continue to add enough flour until they will drop from the tablespoon into the skillet.
Try ranch dressing for a dipping sauce. If you precook the squash, it will be mushy and you will not be able to cook them as a patty. I had to add more flour to mine to get it to hold together.
I am planning on using this recipe for dinner tonight and I, too, wanted to bake them. I liked your comment about trying to bake a pancake…which is do-able. So I plan on making a thin “casserole” out of it. I’ll let you know how it turns out.
Ingredients:
2 cups yellow squash, finely chopped
1 cup onion, finely chopped
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Please Open The Next Page.
I made these tonight, using zucchini and green onions, and halved the recipe since it’s just me and my husband. Because I still used the whole egg, I added some panko crumbs to the batter. They were very good, and colorful due to the zucchini skin and green onion tops!
Being from the deep South, we have an abundance of fresh veggies and I always shop our local farmers’ markets. Anyway, I am making this tonight and appreciate all the comments from those who have already prepared this recipe! I elected to grate the squash and had to drain it for a while in a colander.
I love panko crumbs so should I add that to the batter or perhaps dredge the fritters in them? I am going to refrigerate the batter and I think that will hold them together much better prior to frying. I love fresh squash and am always interested in new recipes!
GREAT RECIPE!!!!! My husband and son LOVED these and my son does NOT like squash, but he ate a bunch of these. I have made these a couple of times now and have tweaked it to my husbands liking and my over flowing garden…lol….I added a green tomato and ground cayenne pepper just because my family all love a little kick to there food. 🙂
Ingredients:
2 cups yellow squash, finely chopped
1 cup onion, finely chopped
1 egg, beaten
1 teaspoon salt
1 teaspoon pepper
½ cup plus 1 tablespoon all-purpose flour
vegetable oil
Directions:
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.
source :cokinghappy.com