Squash Croquettes - cooking recipe

Ingredients

3 lb. yellow squash, sliced
3 eggs, beaten
2 c. cornbread crumbs
2 Tbsp. finely chopped onion
3 Tbsp. butter or margarine, melted
1 c. cracker crumbs
vegetable oil

Preparation

Cook squash, covered, in a small amount of boiling, salted water, 10 to 15 minutes or until tender.
Drain well and mash. Combine squash and next 4 ingredients; mix well.
Shape mixture into 12 croquettes.
Roll in cracker crumbs.
Fry in deep hot oil (375\u00b0) for 3 to 5 minutes or until golden brown.
Drain on paper towels.
Yield: 12 servings.