Summer Squash Puffs

Summer Squash Puffs

107
JEANJELLYBEAN 0

"A light fritter-like vegetable treat. Use any summer squash, yellow or green--or a mix of both."

Ingredients 40 m {{adjustedServings}} servings 77 cals

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Maple Glazed Butternut Squash

Tender butternut squash is topped with a simple maple-rum glaze.

Baked Butternut Squash

Enjoy as a simple side or turn it into a delicious soup or filling for ravioli.

Footnotes

  • Cook's Note:
  • If you end up with more than 2 cups squash after cooking and mashing, the remainder may be reserved in the freezer.
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Reviews 107

  1. 125 Ratings

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MRS. J
7/7/2006

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
8/19/2004

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
7/26/2010

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).