Sunday, December 6th 9:30 am - All About Seafood
Squash Croquettes
Makes about 24 croquettes
2 cups yellow summer squash, diced
½ yellow onion, diced
1 egg, slightly beaten
½ cup flour
Pinch cayenne pepper
Pinch sea salt
Pinch black pepper
1 tablespoon freshly chopped cilantro leaves
Canola oil as needed for frying
In large mixing bowl, combine squash, onion, and egg. Mix well. Add flour, cayenne, salt, pepper, and cilantro and stir just until combined.
Pour oil into heavy skillet about 1 inch deep and heat over medium high heat. When oil is hot, but not smoking, drop squash mixture by teaspoonfuls into oil and fry until crisp and browned, about 2 to 3 minutes. Drain on paper towels and serve.
What's Cookin' welcomes Chef David LeFevre from Water Grill. Left to Right: Denice Fladeboe
David LeFevre, Kelly Carter, The Bikini Chef Susan Irby and Christina Wong from Murphy O'Brien PR.
All recipes Copyright © 2009 Susan Irby (unless otherwise noted)
