Squash Croquettes

Why You’ll Love This Recipe

Squash Croquettes are crispy, golden bites made from tender squash, herbs, and breadcrumbs, perfect as a savory appetizer or side dish. These croquettes are lightly fried for a satisfying crunch on the outside and a soft, flavorful center. They’re a great way to use up summer squash or zucchini and can be customized with cheese, spices, or even a hint of heat.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

yellow squash (or zucchini)eggsbreadcrumbs (plain or seasoned)Parmesan cheese (optional)green onions or chivesgarlic powderonion powdersaltblack pepperolive oil or vegetable oil (for frying)

directions

Grate the squash and place it in a colander. Sprinkle with salt and let sit for 10-15 minutes to draw out moisture.

Squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth.

In a large bowl, combine the drained squash with eggs, breadcrumbs, Parmesan (if using), chopped green onions, garlic powder, onion powder, salt, and pepper.

Mix until well combined and the mixture holds together when shaped.

Form the mixture into small patties or oval croquettes.

Heat oil in a skillet over medium heat.

Fry the croquettes in batches, about 2-3 minutes per side, until golden brown and crispy.

Transfer to a paper towel-lined plate to drain excess oil.

Serve warm as is or with your favorite dipping sauce.

Servings and timing

This recipe yields approximately 12 croquettes.Preparation time: 20 minutesDraining time: 15 minutesCooking time: 10-12 minutesTotal time: 45 minutes

Variations

Add shredded cheddar or feta cheese for extra richness.

Mix in finely chopped jalapeños for a spicy kick.

Use panko breadcrumbs for extra crunch.

Add a pinch of nutmeg or smoked paprika for a flavor twist.

Serve with a yogurt-based dip or marinara sauce.

storage/reheating

Store leftover croquettes in an airtight container in the refrigerator for up to 4 days.Reheat in a skillet over medium heat or in an oven at 350°F until warmed through.For longer storage, freeze uncooked croquettes on a baking sheet, then transfer to a freezer bag. Fry straight from frozen or thaw before cooking.

FAQs

Can I bake these instead of frying?

Yes, bake at 400°F for 20-25 minutes, flipping halfway through.

Do I need to peel the squash?

No, the peel is tender and adds texture and color.

Can I make them gluten-free?

Use gluten-free breadcrumbs or crushed gluten-free crackers.

Why are my croquettes falling apart?

Be sure the squash is well-drained and adjust the breadcrumb amount as needed for binding.

Can I use other vegetables?

Yes, you can mix in grated carrots or potatoes, just ensure they’re also well-drained.

Are these good for meal prep?

Absolutely. Prepare the mix ahead and cook when ready to serve.

What dip pairs well?

Try ranch, garlic aioli, or a spicy chipotle mayo.

Can I use egg substitute?

Yes, flax eggs or commercial egg replacers can work for binding.

Do they stay crispy?

They’re crispiest fresh, but you can revive them in a hot skillet or air fryer.

Can I air fry them?

Yes, cook at 375°F for about 10-12 minutes, flipping once.

Conclusion

Squash Croquettes are a delicious and versatile way to enjoy summer squash in a crispy, bite-sized form. Whether you’re serving them as an appetizer, snack, or side, their satisfying crunch and flavorful filling make them a crowd-pleaser. Easy to make and even easier to customize, they’ll quickly become a go-to favorite.

Print