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Butternut Squash Croquettes

Monica Lo
Print Recipe
Course Side Dish
Cuisine Japanese
Servings 2

Ingredients
  

  • 1 medium butternut squash
  • 1 clove garlic finely minced
  • 1 Tbsp Potli Extra Virgin Olive Oil*
  • 1 Tbsp Potli Honey*
  • Salt and pepper
  • 1/3 cup shredded mozzarella
  • 1/2 cup all-purpose flour
  • 2 eggs beaten
  • 1 1/2 cup panko bread crumbs
  • Canola or avocado oil for deep frying

Instructions
 

  • Preheat oven to 400ºF and prepare a baking sheet with foil. Using a fork, poke holes in butternut squash and roast in oven for 45 minutes, until tender to the fork.
  • Cut roasted butternut squash in half and scoop out the flesh. Mash the butternut squash in a large mixing bowl with minced garlic, Potli Extra Virgin Olive Oil, Potli Honey, and season to taste with salt and pepper. Allow to cool.
  • To make the patties, take 1/4 cup of mashed butternut squash and roll into a ball. Use your thumb to make a dent in the center and add a pinch of shredded mozzarella. Use your hands to close the ball and form the butternut squash mash into an oval-shaped patty.
  • Prepare three bowls, one with flour, one with egg, and the final with panko bread crumbs. Coat each patty with flour, dip in beaten egg, and then coat with panko.
  • In a medium sized frying pan, heat canola oil to about 350ºF. Fry patties for 1-2 minutes, until golden brown, turning several times during cooking. Remove from oil and set on paper towels to drain. Serve hot.

Notes

*If you don’t have access to Potli Cannabis-Infused Olive Oil or Honey, feel free to substitute with your preferred dose of Sous Weed Olive Oil and Sous Weed Honey.
I used avocado oil for deep frying in lieu of canola
Keyword butternut squash, croquettes, honey, Monica Lo, olive oil, panko, sous weed, squash