Crispy Fried Squash Croquets: A Southern Comfort Classic

When summer rolls through Alabama, gardens overflow with golden squash. Instead of the usual sauté or casserole, why not give this garden staple a bold twist? Fried squash croquets blend rustic charm with crispy indulgence, delivering bite-sized morsels that are perfect as a snack, appetizer, or side dish. Here's how to make them sing.

✨ Ingredients

- 2 medium yellow squash, grated

- 1 teaspoon salt

- ½ teaspoon black pepper

- ½ teaspoon garlic powder

- ¼ cup finely chopped onion

- 1 large egg, beaten

- ⅔ cup breadcrumbs (plus more for coating)

- ¼ cup grated cheddar cheese (optional for extra richness)

- Oil for frying (vegetable or peanut oil works well)

🍳 Instructions

- Drain the Squash:

Place the grated squash in a colander with a sprinkle of salt. Let sit for 10–15 minutes to draw out moisture. Then squeeze with a clean towel until it's as dry as possible-this step is key to preventing soggy croquets.

- Mix the Filling:

In a bowl, combine squash, onion, pepper, garlic powder, egg, breadcrumbs, and cheddar cheese if you're using it. The mixture should hold together when pinched. If it's too wet, add extra breadcrumbs a spoonful at a time.

- Form the Croquets:

Scoop out tablespoon-sized portions and shape them into small ovals or flattened balls. Roll them in extra breadcrumbs for a crunchy outer layer.

- Heat the Oil:

In a skillet, heat about an inch of oil over medium-high heat. Test with a breadcrumb-if it sizzles, the oil's ready.

- Fry 'Em Up:

Fry the croquets in batches, about 2–3 minutes per side, until golden brown and crisp. Drain on paper towels.

- Serve & Enjoy:

Serve hot with a dipping sauce-ranch, spicy mayo, or even a dollop of sour cream.

🍽 Pro Tips

- Want a smoky twist? Add a dash of smoked paprika.

- For a gluten-free version, swap the breadcrumbs for crushed pork rinds or almond flour.

- These freeze beautifully-just shape and freeze before frying for an easy make-ahead option.