Squash Croquettes are a crispy, golden Southern-style treat made from tender yellow squash, onion, breadcrumbs, and seasonings, all pan-fried to perfection. These fritter-like patties are a great way to use up summer squash and make a delicious side dish or vegetarian snack that’s flavorful, comforting, and easy to prepare.
Why You’ll Love This Recipe
Squash croquettes are simple, satisfying, and budget-friendly. They have a crispy exterior and soft, flavorful interior that highlights the natural sweetness of squash. These croquettes are a great way to introduce vegetables to picky eaters and make a wonderful accompaniment to grilled meats, fresh salads, or hearty Southern mains. They also freeze well, making them perfect for meal prep or make-ahead sides.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Yellow squash (grated)
- Onion (grated or finely chopped)
- Egg
- All-purpose flour
- Cornmeal or breadcrumbs
- Salt
- Black pepper
- Garlic powder (optional)
- Parmesan cheese (optional)
- Oil for frying (vegetable or canola)
Directions
- Prep the squash: Grate the squash and place it in a colander. Sprinkle with a little salt and let it sit for 10–15 minutes to draw out excess moisture. Squeeze dry using a clean towel or cheesecloth.
- Mix the batter: In a large bowl, combine grated squash, onion, egg, flour, cornmeal or breadcrumbs, and seasonings. Stir until well mixed. The mixture should be thick enough to hold together when formed into patties.
- Form croquettes: Shape the mixture into small patties or oval croquettes.
- Fry: Heat oil in a skillet over medium heat. Fry the croquettes in batches, 2–3 minutes per side, until golden brown and crispy. Drain on paper towels.
- Serve: Serve warm with your favorite dipping sauce or alongside your main dish.
Servings and timing
- Servings: 4–6
- Prep time: 20 minutes
- Cook time: 10 minutes
- Total time: 30 minutes
Variations
- Cheesy croquettes: Mix in shredded cheddar or parmesan for extra flavor.
- Spicy version: Add a pinch of cayenne or chopped jalapeños.
- Gluten-free: Use almond flour or gluten-free breadcrumbs.
- Baked version: Brush with oil and bake at 400°F for 20–25 minutes, flipping halfway through.
- Zucchini croquettes: Substitute zucchini for yellow squash if preferred.
Storage/reheating
Store leftover croquettes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or in the oven at 350°F to restore crispiness. They can also be frozen—place cooled croquettes on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen in the oven until hot and crisp.
FAQs
What kind of squash should I use?
Yellow summer squash is traditional, but zucchini works well too.
Do I need to peel the squash?
No, the skin is soft and edible—just wash and grate.
Why do I need to drain the squash?
Squash holds a lot of water, and draining prevents soggy croquettes.
Can I make these ahead of time?
Yes, you can prep the mixture or even fry the croquettes a day ahead and reheat before serving.
What dipping sauce goes well with these?
Ranch, garlic aioli, hot sauce, or a creamy herb dip are great options.
Can I bake instead of fry?
Yes, though frying gives the crispiest texture. Baking is a healthier alternative.
What can I serve with squash croquettes?
They pair well with grilled meats, fresh salads, or other Southern sides like coleslaw or cornbread.
Can I add meat?
Yes, cooked crumbled bacon or chopped ham can be added for a heartier version.
Are they vegetarian?
Yes, this recipe is naturally vegetarian.
How do I keep them from falling apart?
Make sure the mixture isn’t too wet and press the patties firmly before frying.
Conclusion
Squash Croquettes are a tasty, crispy way to enjoy fresh summer squash in a comforting and satisfying form. With their golden crust and tender interior, they’re a versatile side dish or snack that fits in with everything from weeknight dinners to potluck spreads. Try them once, and they’re sure to become a seasonal favorite.
Print
Squash Croquettes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 10–12 croquettes 1x
- Category: Side Dish
- Method: Frying
- Cuisine: Southern
- Diet: Vegetarian
Description
Squash Croquettes are a delicious Southern-inspired dish made with grated yellow squash, onion, eggs, and breadcrumbs, formed into patties and pan-fried to golden perfection.
Ingredients
- 2 cups grated yellow squash (about 2 medium squash)
- 1/2 cup finely chopped onion
- 1 egg, beaten
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal or breadcrumbs
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- Vegetable oil, for frying
Instructions
- Place grated squash in a clean towel and squeeze out as much moisture as possible.
- In a large bowl, combine squash, onion, egg, flour, cornmeal or breadcrumbs, garlic powder, salt, and pepper. Mix well.
- Heat about 1/4 inch of vegetable oil in a skillet over medium heat.
- Form mixture into small patties (about 2 tablespoons each) and carefully place in hot oil.
- Fry for 2-3 minutes on each side or until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil. Serve warm.
Notes
- Be sure to remove as much liquid as possible from the squash to prevent soggy croquettes.
- Serve with a dipping sauce like ranch or a spicy aioli for extra flavor.
- These croquettes are great as a side dish or appetizer.
Nutrition
- Serving Size: 1 croquette
- Calories: 110
- Sugar: 1g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg