Side
Cafeteria Squash Croquettes 
... from Aunt Sandy's Kitchen
- Serves: 12-15 people
- Prep Time: 10-15 minutes
- Cooking: 45-60 minutes
Aunt Sandy is excited to share a special recipe inspired by classic cafeterias like Morrison's and Pioneer: Cafeteria Style Squash Croquettes. This is Aunt Sandy's first time trying this recipe, and she can't wait to share it with all of you. These croquettes are crispy on the outside, tender on the inside, and packed with delicious squash flavor.
Ingredients (full batch)
Directions
- Cut squash into slices about 1/2-inch thick.
- Add to a pot with enough water to just cover the squash.
- Bring to a boil, reduce heat, and then cook until fork tender.
- Allow to drain and cool for 1 hours before placing in the refrigerator.
- Place in refrigerator and allow to drain thoroughly for 3 hours.
- Saute onions in a saucepan in margarine until translucent. Cool.
- Place drained squash in a large bowl.
- Add the onions and all remaining ingredients except the oil, mixing well.
- (Chill mixture in refrigerator for 20-30 minutes before forming into croquettes.)
- Preheat oil to 350°F (177°C).
- Add to a pie plate 1 cup of white bread crumbs and 1 cup cornbread crumbs mixed together for rolling the croquettes.
- Using a No. 12 size cream scoop or large spoon, scoop up some squash mixture and form into a football shape croquette.
- Roll the croquette in the crumbs covering completely.
- Deep fry in 350°F (177°C) oil until golden brown.
- Drain on paper towels.
- Goes great with your favorite meat and other vegetables.
Enjoy!
Cafeteria Squash Croquettes (half batch)
... from Aunt Sandy's Kitchen
- Serves: 6-8 people
- Prep Time: 10 minutes
- Cooking: 45 minutes
Aunt Sandy is excited to share a special recipe inspired by classic cafeterias like Morrison's and Pioneer: Cafeteria Style Squash Croquettes. This is Aunt Sandy's first time trying this recipe, and she can't wait to share it with all of you. These croquettes are crispy on the outside, tender on the inside, and packed with delicious squash flavor.
Ingredients (half batch)
Directions
- Cut squash into slices about 1/2-inch thick.
- Add to a pot with enough water to just cover the squash.
- Bring to a boil, reduce heat, and then cook until fork tender.
- Allow to drain and cool for 1 hours before placing in the refrigerator.
- Place in refrigerator and allow to drain thoroughly for 3 hours.
- Saute onions in a saucepan in margarine until translucent. Cool.
- Place drained squash in a large bowl.
- Add the onions and all remaining ingredients except the oil, mixing well.
- (Chill mixture in refrigerator for 20-30 minutes before forming into croquettes.)
- Preheat oil to 350°F (177°C).
- Add to a pie plate 1 cup of white bread crumbs and 1 cup cornbread crumbs mixed together for rolling the croquettes.
- Using a No. 12 size cream scoop or large spoon, scoop up some squash mixture and form into a football shape croquette.
- Roll the croquette in the crumbs covering completely.
- Deep fry in 350°F (177°C) oil until golden brown.
- Drain on paper towels.
- Goes great with your favorite meat and other vegetables.