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Squash Puppies

Crispy Squash Puppies That Redefine Comfort Food

These delicious Crispy Squash Puppies redefine comfort food with their unique twist on traditional hush puppies, packed with moisture and flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 4 pups
Course: Other
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Batter
  • 1 cup Self-Rising Yellow Cornmeal Use gluten-free cornmeal for gluten-free version.
  • 1/2 cup All-Purpose Flour Can substitute with whole wheat or gluten-free flour.
  • 1 tablespoon Sugar Reduce or omit for a less sweet taste.
  • 1 teaspoon Salt Adjust based on personal preference.
  • 1/2 teaspoon Black Pepper Season to taste.
  • 1/4 teaspoon Cayenne Pepper Adjust based on spice tolerance.
  • 1/4 cup Minced Sweet Onion Use yellow or white onion for sweetness.
  • 1 chopped Jalapeno Omit for a milder flavor.
  • 1/2 cup Buttermilk Can substitute with regular milk or non-dairy option with vinegar.
  • 1 large Egg Omit or use a flax egg for vegan option.
  • Vegetable Oil for frying Can swap with canola oil or other high smoke point oil.
  • 1 medium Yellow Squash Steam and mash until smooth.

Equipment

  • Deep Skillet
  • mixing bowls
  • spatula
  • Kitchen Thermometer

Method
 

Cooking Instructions
  1. Wash and trim ends of yellow squash. Cut in half, slice into 2-inch pieces, and steam for 12-15 minutes until fork-tender. Mash until smooth.
  2. In a bowl, combine self-rising yellow cornmeal, all-purpose flour, sugar, salt, black pepper, and cayenne pepper. Whisk until evenly mixed.
  3. In a separate bowl, mix mashed squash with minced sweet onion, jalapeño, buttermilk, and beaten egg. Stir until well combined.
  4. Fold wet squash mixture into dry ingredients gently. Mix until just combined; avoid overmixing for fluffiness.
  5. Heat enough vegetable oil in a deep skillet to 350°F (175°C).
  6. Drop tablespoonfuls of the batter into the hot oil, frying for about 3 minutes on each side until golden brown and crispy.
  7. Remove from oil with a slotted spoon and drain on paper towels. Sprinkle with salt while hot and serve immediately.

Notes

Serve immediately for best texture. Fry in small batches to avoid overcrowding. Can be stored in an airtight container for up to 3 days.