Summer Squash Croquettes

This recipe is from the June 2010 issue of Cooking Light. It appeared in the Enlightened Cook section for Reader Recipes. I made some minor alterations and the recipe as printed in the magazine contains an error, which I caught and have corrected here.

1 1/4 pounds yellow squash, chopped coarsely
1 small shallot, diced
1 cups crushed saltine crackers, about 30 crackers
1/2 teaspoons salt
2 large eggs
1/4 cup yellow cornmeal
cooking spray
1 tablespoon canola oil, divided

1. Steam the squash and shallots until tender. I steamed mine in the microwave, you could use a steamer or do this on the stove top. Drain well. Mash the mixture with a fork, cover and refrigerate for at least three hours.
2. Remove the squash mixture from the refrigerator and drain it through the mesh strainer to remove the excess liquid. Then add the crackers, sugar and eggs.
3. Place the cornmeal into shallow dish. Divide the squash mixture into 12 equal portions, shaping each into 1/2 inch thick patty. Lightly spray each patty with cooking spray and dust with the cornmeal to lightly cover.
4. Heat 1 teaspoon of oil in a large non-stick skillet over medium heat. Working with four patties at a time, cook patties in the pan for about 90 seconds on each side or until golden brown. Remove from pan and place on paper towels.
5. Repeat the process 2 more times with the remaining patties and the remaining 2 teaspoons of oil.
6. Serve warm with ranch dressing for dipping. Enjoy!
   

Summer Squash