Fried Squash Croquettes Recipe
Looking for a simple side dish to use garden-fresh yellow squash? Try this straightforward version of fried squash.


Learn how to blanch and freeze summer squash and zucchini so you can make these tasty croquettes in the colder months.


  1. In a large bowl, combine squash, onion, egg, salt and pepper. Mix well. Stir in flour.
  2. In a skillet, heat ½-inch oil over medium-high heat.
  3. Drop batter by tablespoonfuls into oil.
  4. Cook about 3 minutes per side or until golden brown, turning once.
  5. Drain croquettes on paper towels.

Nutrition Facts (per serving): Calories – 100, Total Fat – 5.5g, Protein – 2.7g, Vitamin C – 14%.

Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.

SEE ALSO: More Summer Squash Recipes

Tips & Notes

Optional: Garnish with finely chopped fresh chives, or try our recipe for Cajun Honey Mustard Sauce as a dip.


  1. You guys really should tweak your site so that it works better with an iPad. I cannot send the recipe as an email. The tab is highlighted when I press it but it does nothing.

    • Hi Tom,

      Thanks for letting us know! We’re in the process of redesigning the website to make it responsive so that it works much better with iPads, mobile phones and other devices. We appreciate any and all feedback about our website so we can make it improvements and so you want to return to the site, so thanks again!

      Jessy Yancey
      Farm Flavor

  2. I’m looking to make the recipe Squash Croquettes and in the picture I see little green specks, an herb but I don’t see it in the ingredients can you tell me what it is? Thanks, Karen

    • Hi Cathy,

      The squash is raw when you begin the recipe. It cooks as you fry it in the oil. Hope this helps!

      Rachel Bertone

  3. Gonna try this tonite. This is how I sometimes cook okra. My family did this to stretch the meal and it’s delicious.

  4. What a wonderful meal made it(also made a mess) but worth it,
    I know as long as squash is avalable it will be on my table

  5. I revised this recipe by adding more flour and shredded cheddar cheese. I spooned them into the skillet with a tablespoon and teaspoon to get them to stick together to form into a patty. They were delicious. I use this same recipe for Salmon croquettes with the exception of the cheese. I use a large can of salmon. You can also use two small cans of tuna. Leave the juice of the salmon in the mixture. I continue to add enough flour until they will drop from the tablespoon into the skillet.

  6. These were just OK for me. My husband loved them though. If I make them again I will pre-cook the squash add some corn meal or some corn. and maybe make some sort of sauce to dip them in. Anybody got any ideas for a sauce?

    • Try ranch dressing for a dipping sauce. If you precook the squash, it will be mushy and you will not be able to cook them as a patty. I had to add more flour to mine to get it to hold together.

      • I love the idea of ranch, and we’ve also used honey mustard. You can make your own honey mustard sauce by mixing together ½ cup mayonnaise, 2 tablespoons honey and 2 tablespoons dijon mustard.

        Yes, the squash doesn’t need to be precooked, but you can make substitutions or additions – see below, where someone used some cornbread mix instead of flour. We love hearing all of these recommendations. Thanks for sharing!

        Jessy Yancey
        Farm Flavor

  7. I made these tonight with some fried fish, they were really good ; my family enjoyed them. I substituted some jiffy corn bread mix for some of the flour , about half

  8. Hi! A friend of mine posted this recipe on Facebook, and it looks DELICIOUS! I would love to try them, but I have a crazy question… could I BAKE these instead of frying them??

    • Hi Jen,

      The batter in these is somewhat runny, so I’m not sure if baking them would be an option because they have to cook fast or they’ll never stay in patty form (it would be almost like trying to bake a pancake). However, you might be able to adjust the recipe and make a thicker batter – maybe use more flour and squash, or another binder like cornbread mix – that would allow the croquettes to hold their shape in the oven. However, that may alter the flavor, so you’d have to play around with it to get the taste and consistency down. I actually just did an online search for oven-baked squash croquettes, but all the results I found were also fried in the skillet.

      Sorry I’m not more help, but thanks for your question!
      Jessy Yancey
      Farm Flavor

      • I am planning on using this recipe for dinner tonight and I, too, wanted to bake them. I liked your comment about trying to bake a pancake…which is do-able. So I plan on making a thin “casserole” out of it. I’ll let you know how it turns out.

  9. Squash picked out of the garden is hard…I normally slice,batter,and fry….but to start the recipe do you chop the squash up in small chunks or mash it or what?

    • Hi Theresa,

      Our recipe says finely chopped, but I actually recommend grating it using a regular cheese grater (similar to how you would grate potatoes for hashbrowns). That seems to work well with mixing it into the batter and making sure it cooks evenly. Hope this helps!

      Jessy Yancey
      Farm Flavor

  10. We have 3 gardens and I want to thank you for the recipe for squash.. We have squash cucumbers, carrots, tomatoes, peppers, watermelon, cantaloupe, okra, and our small cash crop this year is butterbeans..In the fall we have purple top turnips, hen-pecked mustard, and csbbage collards…

    • Hi Dudley,

      The croquettes are very similar to latkes in shape – smaller patties about 2-3 inches in diameter. This recipe is actually very akin to one I’ve used for potato pancakes (with squash instead of potatoes, of course), though the potato version tends to use more eggs and less flour. Hope this helps!

      Jessy Yancey
      Farm Flavor

  11. Hello, I make okra fritters just like the one for squash fritters; however, I add 1/4 cup of buttermilk in my okra fritters and they are delicious. I am trying your squash fritters tonight and hope they taste as good as my okra fritters!!! Thank you for sharing your recipe! Nancy

  12. I made these tonight, using zucchini and green onions, and halved the recipe since it’s just me and my husband. Because I still used the whole egg, I added some panko crumbs to the batter. They were very good, and colorful due to the zucchini skin and green onion tops!

  13. Squash Croquettes – OMG… best side dish ever. I had to make a few substitutes. Used acorn and chives instead of onions. Used a grater to get the acorn squash fine enough. This was so good and easy… it’s going in the front of my recipe box!

    • Hi Leslie,

      Thanks so much for sharing this variation! I’ve also used a grater for the yellow squash, but haven’t tried it with acorn squash – I bet that’s delicious.

      Thanks again,
      Jessy Yancey
      Farm Flavor

  14. Being from the deep South, we have an abundance of fresh veggies and I always shop our local farmers’ markets. Anyway, I am making this tonight and appreciate all the comments from those who have already prepared this recipe! I elected to grate the squash and had to drain it for a while in a colander. I love panko crumbs so should I add that to the batter or perhaps dredge the fritters in them? I am going to refrigerate the batter and I think that will hold them together much better prior to frying. I love fresh squash and am always interested in new recipes! Many thanks!

  15. Is the recipe correct where it states 1cup onions to 2 cups squash?
    Seems like the onion will overpower the squash. Thank you!

    • No way Terri, if you do make it and you say I’m wrong, believe when I say you will love it, but if you can use the Vidalia or else for me I would a sweet one.

    • Hi Terri,

      That is the correct amount, but you can always use less onions to suit your taste. Hope this helps!

      Rachel Bertone
      Farm Flavor

  16. Just tried this with my Texas modification…Our family loves peppers, so I chopped up 1 banana pepper, 1 japaleno and 1 New Mexico pepper. Awesome. We also love our cheese. Think we’ll try that next! Thanks for the recipe.

  17. GREAT RECIPE!!!!! My husband and son LOVED these and my son does NOT like squash, but he ate a bunch of these. I have made these a couple of times now and have tweaked it to my husbands liking and my over flowing garden…lol….I added a green tomato and ground cayenne pepper just because my family all love a little kick to there food. These are so much easier and taste better then traditional fried squash so THANK YOU for making this busy moms life just a little easier 🙂

  18. This is a wonderful squash recipe! AND my wife and I have found that you can use most any type of squash. We also like to mix different types of squash together as well.

    Thanks, Bob

    • Hi Robert,

      Absolutely! You can use pattypan, crookneck, straightneck and virtually any other kind of summer squash in this recipe. Happy to hear you enjoyed it!

      Jessy Yancey
      Farm Flavor

    • Hi Lorraine,

      Thanks for your comment! Nothing is missing from the ingredients, and the croquette is held together with the egg and flour. If you added milk or another liquid, the croquette would be too runny and wouldn’t fry well. Hope this helps!

      Rachel Bertone
      Farm Flavor

  19. Made these last night and they were fantastic!!!!! I added a little worcheshire and mild cheddar cheese….they were a hit and easy to prepare. There were no leftovers….lol

  20. wow, those brought back memories. My mom used to make them and I forgot all about them. will definately be making them soon… yum

  21. Great recipe! This has become our favorite way to eat squash. As you can tell, it lends itself to modification too. I gave it a southwestern flair by adding green chilies, a little garlic and substituting cumin for the pepper. Thanks a million for this great idea

  22. These work great baked at 425 for 12 minutes and turn and finish for 5 minutes. Add a couple tablespoons of grated cheese and a dose of hot sauce…Great stuff. Thanks

    • Happy to hear that a baked version worked! We imagine it will be very popular based on some of the other comments!

      Thanks for sharing,
      Jessy Yancey
      Farm Flavor

  23. Hi, I have made these 5 times and it keeps getting better and better!! LOVE IT!!! I do have a question, can you freeze this? either before cooking or after? This would be great for Christmas and Thanksgiving!!

    • Hi Teresa,

      I’m not sure if this recipe would lend itself well to freezing. Even using frozen squash may be too soggy for this particular recipe. So sorry! However, you can make this with other vegetables – such as potatoes – that are much more plentiful during the holiday season. Hope this helps.

      Jessy Yancey
      Farm Flavor

    • Hi Leatrice,
      Thanks for your comment! Unfortunately, I don’t think this recipe would work well on a George Foreman grill. The croquettes are fried, which helps them hold their shape. If you tried to grill them, I think they would fall apart and you’d be left with a bit of a mess. Hope this helps!

      Rachel Bertone
      Farm Flavor

  24. I made these tonight-they are easy, yummy, and a great little side dish. I will try adding some garlic or cayenne next time for a little more kick!

  25. This was beyond delicious! Don’t be fooled by yellow squash alone. You can use zuchinni too or mix both together. I have tried it every way! Also, either double, triple or something………This recipe just gets people warmed up. They want more, more, more! Yum

    • Hi Jennifer,

      Unfortunately, frozen squash may be a bit too soggy for this recipe. It’s really more of a seasonal recipe that benefits from the fresh summer squash. Frozen squash works well in casseroles and soups, but you can really get the crispness of fresh squash for frying outside of summer. Sorry!

      Jessy Yancey
      Farm Flavor

  26. A friend sent this recipe to me to test out, thanks for sending me your link for it
    I have tried it and it is a good recipe to make up I have linked to your page
    Always Enjoy Good Food

  27. Going to try the Squash Croquettes tomorrow. They sound really good. Please send more about how to cook garden veggies. Thank you.

    • Hi Margaret,

      Thanks for your comment! Glad you loved the croquettes. We don’t have a specific sauce to add, but we do have lots of recipes for sauces and toppings that you can experiment with. You can find those here: I also think they would be tasty with good ole’ ranch dressing. Hope this helps!

      Rachel Bertone

  28. I like the baking idea also, wonder if you just spread the mixture in the bottom of a baking pan instead of doing individual patties? May have to give that a try~

  29. I just tried making these and they were a total bust! They didn’t stick together and were horrible. I tried just frying up the last that I had after I made a few of the patties to try to savage what was left and tasteless….so disappointed as the picture looked so appetizing…and I adore squash.

  30. Made these tonight, WOW! I substituted light olive oil and added garlic salt. Used them in a po’boy sandwich (toasted sourdough, little bit of mayo, pickles, lettuce and of course Louisiana Hot Sauce.) It was incredible, and half the calories you would eat in a Popeye’s chicken po’boy.

  31. All our friends love this squash recipe
    We also like variations like useing half flour/half corn meal
    also some shredded green bell pepper, maybe a little carrot for color

  32. I made these squash fritters last night, & they were delicious! They’re also great with a little dollop of sour cream!

  33. Hi found you on line looking for how to Blanch squash, which I will start tomarrow morning. Also found ” Squash Croquettes with Cajun Honey Mustard sauce”

    AWESOME !! That’s the only way to say it. Happened to have everything except for mayonnaise,so used salad dressing. Was still “AWESOME” We got from friends
    4 LARGE yellow crook neck, 1 LRG zucchini, 1 VERY lrg. hubbard.. The one we used tonight was 1ft. long x and put thumbs together & middle fingers around, sorry no left
    over for 2 people….Em

  34. i need a quick respond to my question.. Coz today ill gonna try this recipe in our cooking lesson.
    but, is this a main course? or just a side dish. Ihope youll answer me right now 🙂

    • I’d say it’s more of a side dish or an appetizer, but based on the popularity, I think folks wouldn’t mind it as a main dish… Hope this helps!

      Jessy Yancey
      editor, Farm Flavor

  35. Sorry John Paul, we were called out of town, I” say a side dish, it the only dish, I used the whole thing made 12 pattys thick and 4″ across. Emily

  36. I take the long shaped yellow squash and slice them thinly with the skin on , melt butter , I use Smart Balance margarine w/ olive oil kind, in a large skillet..Put the slices in and sprinkle lightly with Accent, Sea salt, and Pepper and fry till done nice and crispy or Golden brown on both sides…then take 1/4 cup of Mrs. Buttersworth syrup, I use sugar free…add 1/2 to 1 tsp of cinnamon-sugar mix stir and then dip the fried squash in it! Delicious.:)

  37. These look wonderful and I really appreciate the nutritional info as my husband and I are counting calories. Can you please tell me what constitutes a serving? I can’t wait to try these.

  38. I made the patties for a small dinner party and everyone loved them. As I was chopping the squash and onion I wondered if I could save time by “chopping” them in the blender.

  39. These look yummy, but what size squash is used? I have some that are about 6 inches and some squash over a foot. I’m note sure what size is required. Thanks

  40. I tried this tonight and found the batter to be quite dry. Having now read thru many of the earlier comments, I see that you actually recommend GRATING the squash instead of it just being chopped. It wasn’t a total loss as I added a splash of milk so that it would actually bind to the veggies. Will try grating next time.

  41. I tried the squash croquettes without the milk and they came out more crunchier and you could taste the squash more. I also tried with milk and i will stick without milk.

  42. After I shredded the squash and onions, I put them in a colander to drain. I was able to use just 1/4 cup of flour. I used my flat pancake griddle sprayed with 0 calorie butter spray. When cooked, I added some parmesan cheese to a few of the patties on top. I bet a little vegetable/bean/or meat chili would go great with these.

  43. My mother made pan fried bread like this all the time when we were kids she would make it squash some time with trash sweet corn.Thanks so much for the recipe.

  44. I know this recipe, fried croquetts. My grandmother taught me this recipe using the same ingredients. It is a quick recipe. And I use it with a meal and sometimes an appetize. It wonderful country dish.

  45. I coo these up in batches, lay them on a cookie sheet and freeze them, then seal them in bags. No tater tots for us, so long as we have veggie croquettes in the freezer! Single layer on a cookie sheet, 350-400 degrees for about 20 minutes, depending on your oven. They are as delicious as the day they were made!

  46. My family loves these! I doubled the squash and ommited the onions. They would eat them all week if I was able to do so.