Squash Croquettes

In a large bowl, combine mashed squash, onion, thyme, basil, eggs, bread crumbs, salt and pepper. The mixture should be quite thick; add more bread crumbs if it isn't thick enough to form balls easily.

Heat oil until a small amount of batter floats to the top quickly, to about 370°. Form into balls about 1 1/2 to 2 inches in diameter. Fry 3 or 4 balls at a time, taking care not to crowd the pan too much. Cook until golden, about 4 to 6 minutes; drain on paper towels and keep warm in a warming drawer or 150° to 200° oven.
Serves 4.

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