A delicious way to enjoy squash that I would dare say even if you don’t like squash, you would like this dish. Easy side dish with a 15 minute prep time and a cook time of 6 minutes per croquette. This recipe will make 18 croquettes.

INGREDIENTS

4 cups shredded medium squash ( about 4-5 medium size)

1 medium sweet onion, finely diced

2 large eggs, beaten

1 cup flour

1/4 cup Parmesan cheese

1 Tbsp chopped chives or parsley

1 tsp. seasoned salt

1 tsp. garlic powder

1/2 tsp. ground cumin

1/4 tsp. ground black pepper

dash of cayenne

oil and butter for frying

2/3 cup Panko breadcrumbs

INSTRUCTIONS

1. Shred the squash, blot with paper towels to remove excess moisture
2. In a medium mixing bowl, mix together the squash, diced onion, and egg
3. Add the flour, grated Parmesan, chopped chives, seasoned salt, garlic powder, cumin, black pepper and cayenne. Mix well. (I suggest you use your hands to mix thoroughly)
4. Heat a few drizzles of vegetable oil and a pat of butter per batch, in a non-stick skillet.
5. Use a Tbsp. or a 2oz. ice cream scoop to divide the mixture. Sprinkle with panko and drop into the pan. Repeat sprinkling of Panko before turning.
6. Fry over medium high heat, cooking until browned and cooked through. About 3 minutes per side.
7. Add additional oil and butter as needed between batches. Serve immediately.

Please let me know if you try this dish and if it makes a squash eater out of you. Dig in!