Summer Squash Croquettes savor the flavors of Summer with this flavorful dish of yellow and zucchini squash, cayenne pepper, and fresh Italian flat-leaf parsely.
These croquettes are quick fried and served warm just as they are or dip into a simple honey mustard or spicy red bell pepper sauce. Perfect served as an appetizer for pool parties, outdoor barbeques, and brunch.
Calories in the Original Recipe: 180
Calories in the Substitute Yourself Skinny Recipe: 158
Saturated Fat: 1.0g
Substitute equal amounts cooked quinoa for flour:
Saturated Fat: 1.0
In this calorie-slashing collection, The Bikini Chef® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!
Books by The Bikini Chef®:
The Bikini Chef® Diet
Substitute Yourself Skinny
Boost Your Metabolism
The Complete Idiot’s Guide Quinoa Cookbook
The Clean Separation
$7 Healthy Meals
$7 Quick and Easy Meals
$7 Pressure Cooker Meals
Cooking With Susan : Southern Family Favorites
Summer Squash Croquettes
Summer Squash Croquettes Savor the flavors of Summer with this flavorful dish of yellow and zucchini squash, cayenne pepper, and fresh Italian flatleaf parsely. These croquettes are quick fried and served warm just as they are or dip into a simple honey mustard or spicy red bell pepper sauce.
- 2 cups finely chopped yellow squash
- 1/2 cup finely chopped zucchini squash
- 1 cup finely chopped white onion
- 2 egg whites, lightly beaten
- 1 pinch sea salt
- 1 teaspoon cayenne pepper
- 1 tablespoon chopped Italian flat-leaf parsley leaves
- 1 pinch black pepper
- 3/4 cup plain flour or cooked quinoa
- 3/4 cup canola oil or coconut oil
- In a large mixing bowl, combine yellow squash, zucchini, onion, egg whites, salt, cayenne, parsley, and black pepper.
- Stir to combine.
- Add in the flour or quinoa and mix until just combined.
- Do not overmix.
- Form the squash mixture lightly into 1 1/2-inch balls to make a uniform croquette.
- Heat the oil in a heavy skillet til hot but not smoking.
- Add the squash balls, being careful not to overcrowd the skilet, and cook until golden and crisp, about 2 to 3 minutes.
- Remove using a slotted spoon and drain on paper towels.
- Serve hot.