If you have a vegetable garden, chances are you will have a huge crop of yellow squash. Growing up, my mom found creative ways to use it; one of the most popular was squash croquettes. Almost everyone I grew up with remembers ordering squash croquettes at the Pioneer Cafeteria in Roebuck. It was one of the few places we would go out to eat as a family. It was an upscale (meaning there was a waterfall feature in the middle of the room) meat and three steamtable restaurant where you would go down the line with a tray and select a meat and three vegetables. Of course, vegetables could be anything from Jello to mac n cheese… but you could bet that just about every diner would order the squash croquettes if they were available.
Here is the recipe for those famous Pioneer Cafeteria squash croquettes; my mother’s recipe is very similar. I hope you make them, and they become one of your own summer favorites.
PIONEER SQUASH CROQUETTES
NGREDIENTS
2 pounds choice yellow squash (about 6 medium squash)
1 cup yellow onion, minced
1 stick margarine
1 cup (2 sticks) butter
4 eggs, well beaten
2 cups white bread crumbs, plus more for rolling
1 cup cornbread crumbs
1/2 tablespoon salt
1/2 teaspoon black pepper
1/2 teaspoon granulated sugar, optional
1/2 cup vegetable oil, for frying
DIRECTIONS:
Cut squash into slices about 1/2-inch thick. Add to a pot of water, making sure to just cover the squash. Bring to a boil, reduce heat, and then cook until fork tender. Allow to drain thoroughly for 3 hours in the refrigerator. (Note: If you are in a hurry, you can pile the squash onto a large, clean square of cheesecloth and twist to get rid of the excess water.)
Sauté onions in a saucepan with margarine until brown. Cool.
Place drained squash in a large bowl. Add the cooled onions and all the remaining ingredients except the oil and the reserved breadcrumbs, mixing well.
Shape croquettes using a #12 ice cream scoop. and roll them in the reserved breadcrumbs.
Fry in oil heated to 350° until golden brown. Drain off excess oil on paper towels.
