Squash Croquettes Food

SQUASH CROQUETTES RECIPE - (4.1/5)

Steps:

• In a large bowl, combine squash, onion, egg, salt and pepper. Mix well. Stir in flour. In a skillet, heat ½-inch oil over medium-high heat. Drop batter by tablespoonfuls into oil. Cook about 3 minutes per side or until golden brown, turning once. Drain croquettes on paper towels.

SPAGHETTI SQUASH CROQUETTES

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with foil.
• Drizzle the cut sides of the squash with canola oil and sprinkle with salt and pepper. Put the squash cut-side down on the prepared baking sheet and bake until tender, 50 to 55 minutes. Let cool, then scrape out the stringy flesh with a fork.
• Measure out 4 cups of the squash and reserve the rest for another use. Spread the squash on a baking sheet lined with a clean kitchen towel or several layers of paper towel. Place another clean kitchen towel or layer of paper towels on top, then roll up the squash and gently press to remove excess moisture.
• Transfer the drained squash to a large bowl. Add the eggs, onion, jalapeno, if using, scallion, cilantro, 2 teaspoons salt and 1/2 teaspoon pepper. Mix well, then stir in 1 cup of the panko. Spread the remaining 1 1/2 cups panko in a shallow dish.
• Using a 2-tablespoon scoop, scoop mounds of the mixture onto a baking sheet lined with wax paper. Gently form the mounds into 1/2-inch-thick patties. Coat the patties in the panko, pressing gently to help it adhere, then return them to the baking sheet.
• Place a rack over a baking sheet. In a large cast-iron skillet, heat 1/8 inch of oil over medium-high heat. Working in batches, fry the patties, turning once, until browned and crisp, 2 to 3 minutes total. Using a slotted spatula, transfer the croquettes to the rack to drain; sprinkle with salt. Continue frying the remaining patties, adding more oil to the skillet as needed.
• Transfer the croquettes to plates or a platter and garnish with chopped cilantro. Serve with sour cream and hot sauce.

YELLOW SQUASH PATTIES

Steps:

• Place the squash and onion in a colander, sprinkle with salt, and drain about 30 minutes, until no longer moist.
• In a bowl, mix the squash and onion, flour, cornmeal, egg, and cheese. Season with pepper.
• Heat the oil in a skillet over medium heat. Drop squash mixture by heaping tablespoonfuls into the skillet, and cook 3 minutes on each side, or until golden brown.

SQUASH CROQUETTES

Steps:

• Combine squash, egg yolks, saltines, and flour; mix well.
• Beat egg whites until stiff but not dry; fold into squash mixture. Drop by heaping tablespoons into hot oil (375°F), and deep-fry until golden brown. Drain in a colander.

SQUASH CROQUETTES

Steps:

• In a large bowl, combine squash, onion, egg, salt and pepper. Mix well. Stir in flour.. In a skillet, heat ½-inch oil over medium-high heat.. Drop batter by tablespoonfuls into oil.. Cook about 3 minutes per side or until golden brown, turning once.. Drain croquettes on paper towels.

HARVEST SALAD W/ SQUASH CROQUETTES AND MAPLE RANCH DRESSING #RSC

Steps:

• Heat oven to 325°F In a medium sized bowl, mix together parmesan cheese, bread crumbs, panko bread crumbs and packet of Hidden Valley® Original Ranch® Dips. In another medium sized bowl mix beaten eggs and Hidden Valley ® Original Ranch® dressing. In batches, place squash chunks first into the egg-dressing liquid then press into bread crumb mixture; turning as needed to thoroughly coat each piece. Place bread crumb coated squash onto a sided cookie sheet that has been generously sprayed with butter flavored cooking spray. Chill cookie sheet filled with squash croquettes in refrigerator for 10-15 minutes.
• Bake in 325°F oven for 10 minutes then turn, spraying pan as turning to prevent sticking; continue baking for 5-10 additional minutes or until croquettes are crispy on outside and cooked throughout.
• While squash croquettes cook, assemble lettuce and spinach topped with apples, pears, bacon, and gorgonzola on a large platter.
• Prepare the dressing in a medium sauce pan, by whisking together the balsamic vinegar with the packet Hidden Valley® The Original Ranch® Salad Dressing Mix. While continually whisking, slowly add olive oil and maple syrup. Finally, add yogurt and slowly heat dressing over a medium-low heat.
• Place the Squash croquettes over the assembled salad and drizzle with the warm Maple Ranch Dressing. Serves 4. Enjoy!