Wednesday, August 11, 2010

Summer Squash Croquettes

This is the perfect summer side dish (or you can do like we did, and use these as the main course.) SO YUMMY! I never used to like squash much - mainly because the only way I ever ate it (unwillingly) was boiled to a mushy nothingness by my grandma. (Whose only method of cooking vegetables, apparently, was boiling. She missed out on SO MUCH GOODNESS.)


I found this recipe at work in a Cooking Light magazine laying around. I believe it's the June 2010 one. These things are so yum.

First, you get some squash.

And cut it up in chunks.

So that it measures 4 2/3 cups
(I know that's a liquid measuring cup. But it's about right. And I'm okay with unexactness in cooking ... just not baking.)

Then you cut up some scallions.

And then you steam those babies right up.
And if you're like me, and you don't have a steamer basket, you get creative.

The ghetto steamer.

Isn't that pretty?

So after they're nice and steamy and soft, you mash 'em up with a fork.
This is easier said than done. So I used a fork ... and then I used a big knife to help the process along.

After you've got a big pile of mush, you dump it in a bowl.

And then you crush up some saltines, and put them into another liquid measuring cup. Incorrectly. Martha Stewart is probably rolling her eyes at me.

Then you put those in the bowl with the squash mush, plus some eggs and a little sugar and salt, and stir it all together.

And then it goes in the fridge for a while.

Once that's done, you're ready to cook your croquettes!
Put some of the mixture in a mesh strainer and squeeze the liquid out.

Then (and this is also easier said than done), make a little squash patty, dredge it in cornmeal, and put it in a big pan with hot oil.

And cook those croquettes right up! We ate ours as our main dish with a side of salad. So healthy, so yummy! Mark loved them. 

Hubby stamp of approval: check!

Now, here's the real recipe (with my slight modifications):

Summer Squash Croquettes
  • 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 (I ended up using more than this)
  • Cooking spray (I HATE cooking with PAM, so I just used oil)
  • 1  tablespoon  canola oil, divided (because I didn't use cooking spray, I increased this by a little bit.)
  • Sliced green onions (optional)

1. Steam squash and 1/2 cup onions, covered, 15 minutes or until tender. Drain well. Mash mixture with a fork. (And also a knife.) 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. (Seriously, easier said than done...) Lightly coat each patty with cooking spray. Dredge in cornmeal.
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.

Hope you all enjoy!