Go Back

Squash Croquettes

Squash croquettes with a crunchy exterior and a creamy, herb-flecked yellow squash interior. Pan-fried until deeply golden, these Southern squash bites make crispy squash cakes you can serve warm with remoulade or sour cream.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
chilling 30 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Southern American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Yellow summer squash
  • 3 cup yellow summer squash cooked, drained, and mashed
Breadcrumbs
  • 0.5 cup breadcrumbs plus extra for coating
Eggs
  • 2 eggs 1 for binding, 1 beaten for coating
Sharp cheddar cheese
  • 0.33 cup sharp cheddar cheese shredded
Fresh chives
  • 2 tbsp fresh chives chopped
Fresh parsley
  • 1 tbsp fresh parsley chopped
Garlic powder
  • 1 tsp garlic powder
Onion powder
  • 0.5 tsp onion powder
Salt
  • 1 salt to taste
Black pepper
  • 1 black pepper to taste
Oil for pan frying
  • 1 cup oil for pan frying
Remoulade or sour cream
  • 1 remoulade or sour cream for serving

Equipment

  • 1 sheet pan
  • 1 Cast iron skillet

Method
 

Cook and mash the squash
  1. Bring a pot of salted water to a boil, then cook sliced yellow summer squash for 5–6 minutes until tender. Drain thoroughly so the mash won’t turn watery, then mash until creamy.
Chill the croquette mixture
  1. Mix the mashed squash with breadcrumbs, 1 beaten egg, shredded sharp cheddar, chives, parsley, garlic powder, onion powder, salt, and black pepper. Refrigerate for 30 minutes to firm up the mixture.
Shape and coat
  1. Shape the chilled mixture into oval patties about 1/2 inch thick. Set up a breading station with the remaining beaten egg and extra breadcrumbs.
  2. Dip each patty into the beaten egg, letting excess drip off. Coat in breadcrumbs and press firmly so the crust adheres.
Pan-fry
  1. Heat 1/4 inch of oil in a skillet over medium-high heat until it shimmers. Fry the croquettes for 3–4 minutes per side until deeply golden and crispy.
  2. Transfer the fried croquettes to paper towels to drain. Serve warm with remoulade or sour cream.

Notes

For the crispiest yellow squash interior, drain the cooked squash extremely well before mashing, and keep the patties chilled the full 30 minutes before frying. Store leftovers covered in the refrigerator up to 3 days; rewarm in a skillet or oven until hot and crisp (freeze cooked croquettes up to 2 months, then reheat from frozen). For a lighter version, use part-skim cheese and reduce oil by pan-frying with just enough to cover the bottom of the patties.