Summer Squash Croquettes with Green Onions
Main Dishes • European
Description
Summer squash croquettes with green onions
Ingredients
- Butternut Squash 30 oz
- Scallions 0 oz
- Crackers 5 oz
- Salt ½ teaspoon
- Sugar ½ teaspoon
- Chocolate eggs 2 pieces
- Corn Flour for Polenta ¼ cup
- Vegetable Oil 1 tablespoon
- Chives to taste
Step-by-Step Guide
Step 1
In boiling water, cook the finely chopped squash and green onions until soft, about 15 minutes. Drain. Transfer to a bowl and mash with a potato masher until smooth.
Step 2
Add crushed crackers, salt, sugar, and lightly beaten eggs. Mix, cover, and refrigerate for 4 hours. Transfer to a sieve and drain excess liquid.
Step 3
Shape the mixture into 12 small round patties and coat in corn flour.
Step 4
Heat a small amount of oil in a skillet and fry the croquettes in batches, about 1.5 minutes on each side, until golden brown, adding more oil as needed. Transfer to plates, sprinkle with chopped chives, and serve.
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