Step 1

Shred the yellow squash using a grater.

Step 2

Blot the shredded squash with paper towels to remove excess moisture.

Step 3

In a medium mixing bowl, combine the shredded squash, finely diced onion, and beaten eggs.

Step 4

Add the self-rising flour, grated Parmesan, chopped chives, seasoned salt, garlic powder, cumin, black pepper, and cayenne. Mix until well combined.

Step 5

Heat 1 Tbsp of vegetable oil and 1 Tbsp of butter in a non-stick skillet over medium-high heat.

Step 6

Use a tablespoon or a medium ice cream scoop to divide the mixture.

Step 7

Sprinkle each portion with panko breadcrumbs.

Step 8

Drop the panko-coated mixture into the hot pan.

Step 9

Sprinkle the top side with additional panko before turning.

Step 10

Fry the croquettes in batches, cooking each side for about 3 minutes or until browned and cooked through.

Step 11

Add more oil and butter to the pan as needed between batches.

Step 12

Serve the croquettes immediately while hot and crispy.

Step 13

Enjoy your delicious squash croquettes! 🥒🧅🧀