Summer Squash Croquettes
“I wasn’t sure what to do with all this summer squash I’ve acquired. It was too hot to turn on the oven, and I found this awesome recipe. I used exclusively Farmhouse products to make it gluten-free too! I highly recommend this.Chilling the steamed veggies is an important step, so allow time for that. I made it the night before and ate it for breakfast two days in a row.” -Alison Kilts, Farmhouse Delivery Staff
-Adapted from Cooking Light, June 2010
- 4 2/3 cups coarsely chopped yellow squash (about 1 1/4 pounds)
- 1/2 cup chopped green onions
- 1 cup saltines or Rocco & Lola Toasted Almond Breading
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 2 large eggs
- 1/4 cup yellow cornmeal (I used our Richardson’s cornmeal)
- olive oil spray
- A few tablespoons Texas Olive Ranch olive oil
- sliced green onions
- Steam squash and 1/2 cup onions, covered, 15 minutes or until tender. Drain any excess water. Mash mixture with a fork. Stir in almond breading and next 3 ingredients (through eggs). Cover and chill for a few hours.
- Place cornmeal in a shallow dish. Divide squash mixture into 12 equal portions, shaping each portion into a 1/2-inch-thick patty. Lightly coat each patty with olive oil spray.
- Heat oil in a large skillet over medium-high heat. Place 4 patties in pan; cook 1 1/2 minutes on each side or until golden. Remove patties from pan. Repeat procedure and cook all patties. Garnish with onions, if desired. Serve immediately.