Squash Croquettes

Prep Time: 15 minutes Cook Time: 6 minutes Total Time: 21 minutes

4 cups shredded yellow squash, (4-5 medium squash)

1 medium sweet onion,finely diced

2 large eggs, beaten

1 cup self-rising flour

¼ cup grated Parmesan cheese

1 Tbsp chopped chives or parsley

1 tsp seasoned salt

1 tsp garlic powder

½ tsp ground cumin

¼ tsp ground black pepper

dash of cayenne

oil and butter for frying

2/3 cup panko breadcrumbs

1. Shred the squash, you'll need around 4-5 medium squash. Blot the shredded squash with paper towels to remove excess moisture.
2. In a medium mixing bowl, mix together the shredded squash, diced onion and egg.
3. Add the self-rising flour, grated Parmesan, chopped chives, seasoned salt, garlic powder, cumin, black pepper and cayenne. Mix well.
4. Heat a few drizzles of vegetable oil and pat of butter per batch, in a non-stick skillet.
5. Using a Tbsp or a 2 oz ice cream scoop to divide the mixture. Sprinkle with panko then, drop the mixture into the pan.
6. Fry in batches over medium-high, cooking until browned and cooked through. Around 3 minutes on each side.
7. Add additional oil and butter to pan as needed between batches. Serve immediately.