Yellow squash?!
Yellow squash?
i dont peel it but cook in water till tender then i mash and form into croquettes and fry them ..but the skin for some reason not mashing well and i find lumps in croquettes.. what to do
Answers:
You can buy smaller more tender squash. The older or larger they get the tougher the skin gets. The really small, pale colored squash are the best for the most tender skin, the ones that if you run your fingers along them they almost seem to squeak. If they get on the older side, peel them with a vegetable peeler.
Peel it first before you boil, or peel it after you take out from the boiling water. I think easier to do it first, and it will not be hot to handle.
Croquettes ?? No Idea
cro・quette
A small cake of minced food, such as poultry, vegetables, or fish, that is usually coated with bread crumbs and fried in deep fat.
Sounds like you should put them in the blender if you want the skins in the mix.
If the flesh inside is significantly softer than the skin, I would suggest scooping it out and not using the skin. I had a problem with this with my garden squash. Sometimes the skin didn't soften enough when cooked, so I ended up discarding most of it.