SQUASH CROQUETTES

SQUASH CROQUETTES 4 cup shredded yellow squash 1 medium sweet onion, finely diced 2 large eggs, beaten 1 cup self-rising flour 1/4 cup grated Parmesan cheese 1 Tbsp chopped chives or parsley 1 tsp seasoned salt 1 tsp garlic powder 1/2 tsp ground cumin 1/4 tsp ground black pepper dash of cayenne oil and butter for frying 2/3 cup panko breadcrumbs Shred the squash, you'll need around 4-5 medium squash. Blot the shredded squash with paper towels to remove excess moisture. In a medium mixing bowl, mix together the shredded squash, diced onion and egg. Add the self-rising flour, grated Parmesan, chopped chives, seasoned salt, garlic powder, cumin, black pepper and cayenne. Mix well. Heat a dew drizzles of vegetable oil and a pat of butter per batch, in a non-stick skillet. Using a Tbsp or a 2 oz ice cream scoop to divide the mixture. Sprinkle with panko then, drop the mixture into the pan. Fry in batches over medium-high, cooking until browned and cooked through. Around 3 minutes on each side. Add additional oil and butter to the pan as needed between batches. Serve immediately.