Summer Squash Puffs

Summer Squash Puffs

96 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
JEANJELLYBEAN
Recipe by  JEANJELLYBEAN

“A light fritter-like vegetable treat.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 24 servings

Directions

  1. Heat the oil in a deep, heavy skillet or deep fryer to 365 degrees F (185 degrees C).
  2. Place the squash in a pot with enough water to cover. Bring to a boil, and cook 10 minutes, or until tender. Drain, and mash.
  3. In a bowl, mix 2 cups squash*, onion, and eggs. In a separate bowl, mix the flour, corn muffin mix, baking powder, and salt. Thoroughly blend the squash mixture into the flour mixture.
  4. Drop the squash and flour mixture by rounded tablespoons into the hot oil, and fry until evenly brown and crisp. Drain on paper towels.

Share It

Reviews (96)

Rate This Recipe
MRS. J
68

MRS. J

This is an excellent recipe but I do have a sugestion. Add 1/2 tsp. of garlic salt and 3/4 to 1 cup of cheddar cheese. My family and I enjoyed these puffs with squash straight from the garden

BJM5596
41

BJM5596

Oh my goodness. Made these last night and my boyfriend and I couldn't stop eating them as they came out of the frying pan. I chopped my onion and boiled it with the squash for 10 minutes. Used self-rising flour so I left out the salt and baking powder. These were to die for and I'm already trying to decide what I can do next time to give them a little "kick." You will not be disappointed with this recipe.

kathdrzy
33

kathdrzy

These were wonderful. My only complaint is that cooking/mashing the squash left the batter too moist (because the squash takes on water, which only gets worse if you boil it too long!), and that in turn made the puffs greasier. My suggestion would be to either add more flour/cornmeal, OR only puree the *raw* squash and use that instead of the cook/mashed squash (use 2 cups of puree just like 2 c. of the mash). I've tried this with zucchini and it worked wonderful. Also, if you want to use something in place of Jiffy cornbread mix: 2 T. of sugar, an extra tsp. of baking powder (3 tsp. total), up the salt by 1/4 tsp. (1 tsp. total), and use 2/3 c. cornmeal (or a cornmeal/white flour mix if that is too "corny" for you).

More Reviews

Similar Recipes

Garlicky Summer Squash and Fresh Corn
(76)

Garlicky Summer Squash and Fresh Corn

Summer Squash Casserole with Nuts
(85)

Summer Squash Casserole with Nuts

Cream Cheese Basil Summer Squash
(55)

Cream Cheese Basil Summer Squash

Sweet Fried Summer Squash
(43)

Sweet Fried Summer Squash

Garlic Roasted Summer Squash
(20)

Garlic Roasted Summer Squash

Creamy Summer Squash Soup
(16)

Creamy Summer Squash Soup

Nutrition

Amount Per Serving (24 total)

  • Calories
  • 77 cal
  • 4%
  • Fat
  • 4.7 g
  • 7%
  • Carbs
  • 7.4 g
  • 2%
  • Protein
  • 1.6 g
  • 3%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 169 mg
  • 7%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Summer Squash Casserole with Nuts

>

next recipe:

Cream Cheese Basil Summer Squash