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Classic Southern side dish of shredded yellow squash croquettes, crispy on the outside and tender inside, pan-fried with a flavorful blend of seasonings and Parmesan cheese.

  • Total Time: 21 minutes
  • Yield: About 18 croquettes 1x

Ingredients

Scale
  • 4 cups shredded yellow squash (about 4–5 medium)
  • 1 medium sweet onion, finely diced
  • 2 large eggs, beaten
  • 1 cup self-rising flour
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon chopped chives or parsley
  • 1 teaspoon seasoned salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper
  • Dash of cayenne pepper
  • 4 tablespoons vegetable oil
  • 4 tablespoons salted butter
  • 2/3 cup panko breadcrumbs

Instructions

  1. Shred yellow squash using a box grater or food processor to measure about 4 cups.
  2. Blot the shredded squash with paper towels or squeeze in a clean towel to remove excess moisture.
  3. Finely dice the sweet onion.
  4. In a large bowl, combine shredded squash, diced onion, and beaten eggs; stir to combine.
  5. Add self-rising flour, grated Parmesan, chopped chives or parsley, seasoned salt, garlic powder, ground cumin, black pepper, and cayenne to the bowl; mix until well combined.
  6. Heat 1 tablespoon vegetable oil and 1 tablespoon salted butter in a large nonstick skillet over medium-high heat.
  7. Scoop the squash mixture using a tablespoon or ice cream scoop and shape into patties about 1 1/2 inches thick.
  8. Sprinkle panko breadcrumbs on one side of each patty and place them crumb-side down in the hot skillet; then sprinkle panko on the top side before flipping.
  9. Fry croquettes in batches, cooking about 2–3 minutes per side until golden brown and cooked through; add more oil and butter to skillet between batches as needed.
  10. Transfer cooked croquettes to a paper towel-lined plate to drain excess oil; keep warm in a 200°F oven if preparing ahead.

Notes

To keep croquettes from falling apart, remove excess moisture from squash, use eggs and self-rising flour as binders, make uniformly sized patties, and allow each side to brown fully before flipping., For variations, substitute half the yellow squash with zucchini, add fresh herbs like cilantro or parsley, or include sautéed jalapenos for heat., Panko breadcrumbs can be replaced with crushed saltine or Ritz crackers for a crunchy coating., Leftovers may be stored in an airtight container in the fridge for a few days or frozen for up to 3 months; reheat in a skillet, air fryer, or oven to maintain crispness., For a gluten-free version, use gluten-free self-rising flour and gluten-free breadcrumbs., Egg-free substitution can be made using a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and adjusting flour and cheese slightly, though texture will differ., For best flavor, fry using a combination of vegetable oil and butter; oil raises the smoke point while butter adds richness without burning.

  • Author: Ashley
  • Prep Time: 15 minutes
  • Cook Time: 6 minutes
  • Category: Side Dish
  • Cuisine: Southern

Nutrition

  • Serving Size: 1 croquette
  • Calories: 108 calories per croquette
  • Fat: 6 grams per serving
  • Carbohydrates: 12 grams per serving
  • Protein: 3 grams per serving