Summer Squash Croquettes

By

Marie Rizzio, Interlochen, Michigan, Cooking Light, JUNE 2010

Nutritional Information
Calories:
151
Fat:
6.3g (sat 1g,mono 3.1g,poly 1.4g)
Protein:
6.6g
Carbohydrate:
18.6g
Fiber:
2.1g
Cholesterol:
71mg
Iron:
2.2mg
Sodium:
387mg
Calcium:
45mg

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  • 6

Ingredients

  • 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
  • Cooking spray
  • 1 tablespoon  canola oil, divided
  • Sliced green onions (optional)

Preparation

Step 1

1. Steam squash and 1/2 cup onions, covered, 15 minutes or until tender. Drain well. Mash mixture with a fork. 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. Lightly coat each patty with cooking spray.

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.

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