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Squash Croquets


  • 3 cups yellow squash, cooked, drained well and mashed
  • 3 green onions, finely chopped
  • 1 tsp. thyme
  • 1/2 tsp. basil
  • Ad
  • 2 eggs, beaten
  • 1 cup coarse bread crumbs
  • salt and pepper, to taste
  • vegetable oil for deep frying


In a large bowl, combine mashed squash, onion, thyme, basil, eggs, bread crumbs, salt and pepper. The mixture should be quite thick; add more bread crumbs if it isn't thick enough to form balls easily.

Heat oil until a small amount of batter floats to the top quickly, to about 370 degrees F. Form into balls about 1 1/2 to 2 inches in diameter. Fry 3 or 4 balls at a time, taking care not to crowd the pan too much. Cook until golden, about 4 to 6 minutes; drain on paper towels and keep warm.

Serves about 4.

By Kathleen from Dothan, AL


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