Eloise’s Squash Croquettes

By: Lynn Bowen
Cook 10 Minutes
4 Servings
  • 1 lb Yellow Squash
  • 1 egg
  • 1 Medium Onion
  • 1 Cup Loaf Bread Crumbs
  • Wash, slice & boil squash until tender, about 15 minutes.
  • Add onion & slightly beaten egg & mix well.
  • Add loaf bread & cornbread crumbs & mix well.
  • Place in refrigerator until completely cool (can be left over-night).
  • Remove from refrigerator & make into 1” balls.
  • Fry in vegetable oil until brown.

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