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Squash Croquettes

Melissa Sperka
  • minutes
  • Serves 18

INGREDIENTS

4 cups

shredded yellow squash

1

medium sweet onion (finely diced)

2

large eggs (beaten)

1 cup

self-rising flour

1/4 cup

grated 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

cayenne

oil and butter for frying

2/3 cup

panko breadcrumbs