Summer Squash Croquettes

Ingredients

• 1 tablespoon canola oil divided
• 2 large eggs 
• 0.5 cup green onions chopped
• 0.5 teaspoon salt 
• 1 cup saltines crushed ( 30 crackers)
• 0.5 teaspoon sugar 
• 0.3 cup cornmeal yellow
• 1.3 pounds baby squash yellow coarsely chopped

Equipment

• frying pan
• sieve

Directions

1. Steam squash and 1/2 cup onions, covered, 15 minutes or until tender.
2. Drain well. Mash mixture with a fork. Stir in crackers and next 3 ingredients (through eggs). Cover and chill for 3 hours; drain well in a fine mesh strainer.
3. Place cornmeal in a shallow dish. Divide squash mixture into 12 equal portions, shaping each portion into a 1/2-inch-thick patty. Lightly coat each patty with cooking spray.
4. Heat 1 teaspoon canola oil in a large nonstick skillet coated with cooking spray over medium-high heat.
5. Place 4 patties in pan; cook 1 1/2 minutes on each side or until golden.
6. Remove patties from pan. Repeat procedure 2 times with remaining 2 teaspoons oil and 8 patties.
7. Garnish with onions, if desired.
8. Serve immediately.