Jalapeno Squash Croquettes

1. 1

   Cook squash and onion together in salted water until tender; drain thoroughly.

2. 2

   Crumble muffins and add to squash.

3. 3

   Beat egg in a large bowl.

4. 4

   Add squash and corn bread crumbs.

5. 5

   Beat together thoroughly.

6. 6

   Heat oil in deep fat fryer until very hot.

7. 7

   Take squash mixture by big spoonfuls and roll in bread crumbs on wax paper.

8. 8

   Drop into fryer.

9. 9

   Cook, 4 at a time, about 3 or 4 minutes or until golden brown.

10. 10

    Drain on paper towels.

11. 11

    These are good frozen and reheated.

No additional tips available.