Zucchini Croquettes

This recipe in the most recent Cooking Light magazine was actually called Summer Squash Croquettes, but I like Zucchini better, so that's what I used instead. These were a bit messy to make, but tasty little guys. Ella especially loved them, but she is my zucchini lover :-). Addie on the other hand told me she does not like things with green in them...we can't win them all over I guess. I really liked them and next time want to come up with a zesty ranch sort of dip to serve them with.

Ingredients:
4 2/3 cups coarsely chopped yellow squash (I used zucchini)
1/2 cup chopped green onions
1 cup crushed saltine crackers, about 30 crackers
1/2 teaspoon salt
1/2 teaspoon sugar
2 large eggs
1/4 cup yellow cornmeal
Cooking spray
1 tablespoon canola oil, divided (I used quite a bit more oil than this)
Sliced green onions (optional)

Directions:
1. Steam squash and 1/2 cup onions, covered, 15 minutes or until tender. Drain well.
(I don't have a steamer and ended up boiling them after an unsuccessful attempt at rigging up my own steamer :-)
Mash mixture with a fork. Stir in crackers and next 3 ingredients (through eggs). Cover and chill for 3 hours (I put in freezer for 45 minutes); drain well in a fine mesh strainer (I didn't do this).
2. Place cornmeal in a shallow dish. Divide squash mixture into 12 equal portions, shaping each portion into a 1/2-inch-thick patty. Dip in cornmeal mixture. Lightly coat each patty with cooking spray.
3. Heat 1 teaspoon canola oil in a large nonstick skillet coated with cooking spray over medium-high heat. Place 4 patties in pan; cook 1 1/2 minutes on each side or until golden. Remove patties from pan. Repeat procedure 2 times with remaining 2 teaspoons oil and 8 patties. Garnish with onions, if desired. Serve immediately.