Squash Fritters (Croquettes)
Equipment
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1 large deep skillet
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1 box shredder
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1 large bowl
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1 paper towel lined plate
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1 pie plate dish
Ingredients
- 4 large yellow squash
- 2 green onions, sliced thinly
- 2 large eggs
- 1 cup self rising flour
- 1/4 cup parmesan cheese
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper (optional)
- vegetable oil (for frying)
- butter (for flavor and browning)
- 1 cup panko breadcrumbs
Instructions
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Grate the yellow squash on a box grater. Once shredded, place the squash in a clean towel or a colander and press to remove as much excess liquid as possible—this helps the fritters hold together and brown properly. Transfer the drained squash to a large bowl.
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Add the sliced green onions and the eggs to the bowl with the shredded squash. Stir to combine so the eggs begin to bind the mixture.
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Whisk together the dry ingredients—self-rising flour, grated parmesan, salt, black pepper, garlic powder, cumin, and optional cayenne—and fold them into the squash and egg mixture until evenly distributed.
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Pour the panko breadcrumbs into a shallow pie plate. Using a 2-inch ice cream scoop or a spoon, portion the squash batter into four scoops at a time, place them onto the panko, sprinkle additional panko over the top, and gently press to flatten and coat both sides.
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Heat 2 tablespoons of vegetable oil with 1 tablespoon of butter in a large, deep skillet over medium-high heat until the butter sizzles. Carefully place the coated fritters in the hot oil without crowding the pan. Cook for about 3 minutes on the first side until the bottom is golden brown, then flip and cook another 2–3 minutes until the other side is golden and the interior is set.
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Transfer finished fritters to a paper towel-lined plate to drain any excess oil. Continue preparing the remaining batter in batches, adding more oil and butter to the skillet as needed to maintain a steady sizzle. Serve warm.
Tips, Variations and Serving Suggestions
Tips: For the best texture, remove as much moisture as possible from the shredded squash before mixing. If your mixture seems too wet, add a tablespoon or two more flour or a few more tablespoons of panko to help bind it. Keep the oil hot but not smoking—medium-high heat gives a crisp exterior without overcooking the center.
Variations: Add a handful of chopped fresh herbs such as parsley or dill for brightness. Swap the parmesan for feta for a tangy twist, or use regular breadcrumbs if panko is not available. For a spicier fritter, increase the cayenne slightly or fold in a little chopped jalapeño.
Serving Suggestions: These squash fritters pair well with a simple green salad, grilled chicken, or roasted fish. Serve with a dollop of plain yogurt, sour cream, or a lemon-garlic aioli for dipping. Garnish with extra sliced green onions or a sprinkle of grated cheese.
Storage: Store leftover fritters in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) or in a skillet to help restore crispness—microwaving will soften the coating.