Butternut Squash and Wild Rice Croquettes© Chef Laura Bonicelli
A fall favorite. These are delicious paired with Apple Maple Syrup Sauce and Maple Cayenne Bacon
5 from 1 vote
- cast iron skillet
- 3 cups coarsely grated butternut squash
- 1 cup cooked wild rice
- 1 large egg
- 2 tablespoons finely grated yellow onion
- 2 tablespoons canola oil
- 1/2 cup flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- canola oil enough for 1/4 inch in the bottom of the skillet
- Bring a large pot of water to a boil over high heat. Add the grated squash to the boiling water and cook for 1 1/2 minutes to soften. Scoop the squash out of the pot with a skimmer. Spread the squash on paper towels to cool and drain.
- Combine the egg, onion, and canola oil in a medium bowl. Stir in the cooled squash and cooked wild rice.
- In a small bowl, stir together the flour, baking powder, and salt. Fold into the squash/rice mixture and combine thoroughly.
- Heat 1/4-inch of canola oil in a medium skillet over medium-high heat until shimmering.
- Using a 1/4-cup measure, drop 3 or 4 dollops of batter into the hot oil, flattening them slightly. Cook until brown and set on the bottom, 3 or 4 minutes. Flip and cook on the second side until browned, 2-3 minutes.
- Drain on paper towels. Serve warm, topped with Apple Maple Syrup Sauce.
Copyright: Chef Laura Bonicelli
Calories: 226kcalCarbohydrates: 34gProtein: 6gFat: 8gSaturated Fat: 1gCholesterol: 41mgSodium: 709mgPotassium: 443mgFiber: 3gSugar: 3gVitamin A: 11221IUVitamin C: 22mgCalcium: 115mgIron: 2mg
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