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Photo: Becky Luigart-Stayner; Styling: Cindy Barr Photo by: Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Summer Squash Croquettes

To create something new from leftover vegetables, Marie Rizzio's mother frequently made fritters out of eggplant, broccoli, and zucchini. Years later, Riccio replicated her mother's vegetable patties but made them healthier and incorporated summer squash. Rizzio avoids full-fat frying by lightly browning the croquettes in a touch of canola oil.

Cooking Light JUNE 2010

  • Yield: 6 servings (serving size: 2 patties)

Ingredients

  • 4 2/3 cups coarsely chopped yellow squash (about 1 1/4 pounds)
  • 1/2 cup chopped green onions
  • 1 cup crushed saltine crackers (about 30 crackers)
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 2 large eggs
  • 1/4 cup yellow cornmeal
  • Cooking spray
  • 1 tablespoon canola oil, divided
  • Sliced green onions (optional)

Preparation

1. Steam squash and 1/2 cup onions, covered, 15 minutes or until tender. Drain well. Mash mixture with a fork. Stir in crackers and next 3 ingredients (through eggs). Cover and chill for 3 hours; drain well in a fine mesh strainer.

2. 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 cooking spray.

3. Heat 1 teaspoon canola oil in a large nonstick skillet coated with cooking spray 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 2 times with remaining 2 teaspoons oil and 8 patties. Garnish with onions, if desired. Serve immediately.

Nutritional Information

Amount per serving
  • Calories: 151
  • Fat: 6.3g
  • Saturated fat: 1g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 1.4g
  • Protein: 6.6g
  • Carbohydrate: 18.6g
  • Fiber: 2.1g
  • Cholesterol: 71mg
  • Iron: 2.2mg
  • Sodium: 387mg
  • Calcium: 45mg
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Summer Squash Croquettes recipe

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