|Thawed: A Collegiate Guide To Food|
|by Christine Ravago|
This ends the perpetual cycle of food ignorance! Christine Ravago brings to your apartments what mom forgot to teach you about food and cooking.
1 - 10 of 18 for squash croquette
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Drain cooked squash and mash. Add ... and eggs. Stir well. Shape this mixture into croquettes. Roll each in crumbs and fry. (Best when fried in deep fat.)
Cook squash in small amount ... mixture if too soft to handle. Shape mixture into croquettes. Roll each in cornmeal. Deep fry in hot oil until golden brown.
Cook squash covered, in a ... mixture into 12 croquettes; roll in ... for 3 to 5 minutes or until golden brown. Drain on paper towels. Yield: 12 servings.
Cook squash and onion in ... except cornmeal and oil. Shape mixture into croquettes; roll each in cornmeal. Deep fry in hot oil until golden brown. Drain.
Drain squash well, mash and ... crumbs if necessary to hand. Form into croquettes and roll inmeal. Fry in deep fat until brown. May be frozen before cooking.
Cook squash until tender, drain ... bread crumbs if mixture is too soft and moist. Shape mixture into balls, roll in cornmeal, deep fry until golden brown.
Cook squash in small amount ... bread crumbs if necessary to handle. Form in oblong croquettes and roll in meal. Fry in deep fry until light golden brown.
Combine all above ingredients and drop by tablespoons 1/2 inch thick, in hot oil. Cook until brown, turning once.
Mix all together and form into patties. Fry in grease as you would other croquettes. (You may leave out cheese if not available.)
Combine ingredients and shape into croquettes. Roll in cornmeal and fry one half this recipe is plenty for serving two to four people.
Result Page: 1
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