Summer Squash Croquettes

9 Reviews
ADD YOUR REVIEW
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield
6 servings (serving size: 2 patties)
By Marie Rizzio, Interlochen, Michigan
June 2010
RECIPE BY Cooking Light

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.

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)

Nutritional Information

  • Calories 151
  • Fat 6.3g
  • Satfat 1g
  • Monofat 3.1g
  • Polyfat 1.4g
  • Protein 6.6g
  • Carbohydrate 18.6g
  • Fiber 2.1g
  • Cholesterol 71mg
  • Iron 2.2mg
  • Sodium 387mg
  • Calcium 45mg

How to Make It

Step 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.

Step 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.

Step 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.

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Ratings & Reviews

good...but

MichelleS
June 23, 2015
I agree with reviewer EllenDeller's, needs some garlic and maybe some thyme to really take the flavor up to 5 stars. Will add next time.

soonerjen's Review

Jazzy1
June 01, 2014
I thought these were great. I considered leaving the squash raw after reading some of the reviews, but decided to steam it after all, knowing that I could press the liquid out if I needed to later. I'm glad I steamed it, because it made it easy to mash and I think the flavor gets more developed with the pre-cooking. I made sure the squash mixture was very dry and everything worked out just fine. They come out very buttery-tasting. My husband and I ate these with broccoli-cheddar soup, and with fried eggs the next morning. delicious!

Jazzy1's Review

culinaryclique
September 09, 2013
My husband and I loved these. I steamed the scallions and onions in a microwave steaming bag and had very little moisture. I used cornflake crumbs, since that is what I had on hand. WIll definitely make again, and experiment with adding different spices.

EllenDeller's Review

steponme
August 12, 2011
Yes, but needs added seasoning: garlic, paprika, thyme, fresh basil. Drain the mixture very thoroughly in a sieve before you add the crackers. This recipe appeared exactly as is in the May 1999 issue of Weight Watchers Magazine. Odd.

culinaryclique's Review

soonerjen
January 16, 2011
I use a vidalia onion in this recipe. We love this option in addition to casserole and stewed squash. This is a favorite among the entire family.

Jaxpo12's Review

cookieee
October 05, 2010
I love this recipe but I did make it gluten free by using food for life brown rice bread crumbs and I browned my squash and spring onions in a little olive oil instead of steaming no draining required... then I used the same cast iron pan to cook the croquettes with no extra oil. They were loved by my entire family! YUM. I served this with roasted acorn squash, steamed broccoli, and quinoa with wild rice.

drbrat's Review

Jaxpo12
July 17, 2010
My whole family raved about these-- I've made them twice and had no trouble either time with the consistency-- I did make sure to drain the excess water out of the mashed squash! I substituted lo-fat club crackers for the saltines both times since I always have them at home.

MichelleS's Review

drbrat
July 16, 2010
It was a good thing that I prepped these way ahead of dinner time because the first batch I made following the recipe and it was SOUP. There was absolutely no way a patty would form out of the wet mess I had. Steaming and mashing the squash makes it much much much too watery and then you add more wet ing. SO....I threw that away and a coupl hours later did it my own way. Shredded the sqaush in the food processor and DID NOT cook it before making the patty. I also pressed out as much water as I could. Even then I had to add a lot more of the crumbs. Anyways....it was finally good and I recommend doing it this way.

cookieee's Review

EllenDeller
May 23, 2010
I know what to do with the cornmeal, but the recipe does not say what to do with it after putting it in a dish. Have not made this recipe yet, so ignore the rating.