To create something new from leftover vegetables, Marie Rizzio's mother frequently made fritters out of eggplant, broccoli, and zucchini. Years later, Riccio replicated her mother's vegetable patties but made them healthier and incorporated summer squash. Rizzio avoids full-fat frying by lightly browning the croquettes in a touch of canola oil.
Squash Croquettes - Squash croquettes are an old country favorite. I love them, and typically make them most often when squash is in abundance but, why wait? We are so fortunate to have access to fresh produce year-round and these golden crispy cakes are a fantastic way to get veggies into the kids.