Croquette Cooking

We like squash at our house, a lot. We have it in casseroles, in soup, cooked by itself, stewed with other vegetables, you get my drift. Until yesterday, we had never made croquettes out of it, so we decided to give it a try. They turned out well, but don't be in as big of a hurry as we were to get them cooked. Take your time with them.



Squash Croquettes:

yellow squash (2 large or 4 small), very thinly sliced
1/2 onion, finely chopped
salt and pepper to taste
1 cup finely shredded cheddar
1 egg
1/2 sleeve saltine crackers
1-1 1/2 cups breadcrumbs

Thinly slice your squash and dice your onion. Combine both in a saucepan and cover with water. Boil until fork tender. Heat 1/2 inch of olive oil in a deep skillet. Meanwhile crush the sleeve of crackers and combine with the cheese. Slightly beat the egg in a ramekin and set aside. When squash and onion are fork tender, drain them exceptionally well and allow them to cool somewhat. You do not want to risk curdling your egg due to the heat of the squash. Stir in salt and pepper to taste. I used 1/2 tsp. salt and 1 tsp. pepper. Mash squash with fork and then combine it with the cracker and cheese mixture. Stir in beaten egg. Form mixture into small, flat patties. Coat both sides with breadcrumbs. Cook in the olive oil 3-4 minutes on each side. Drain well on paper towels before serving.