Summer Squash Puffs90 Reviews
- Prep: 10 min
- Cook: 30 min
- Ready In: 40 min
“A light fritter-like vegetable treat.” - by JEANJELLYBEAN
Original recipe yields 24 servings
- Heat the oil in a deep, heavy skillet or deep fryer to 365 degrees F (185 degrees C).
- 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.
- 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.
- Drop the squash and flour mixture by rounded tablespoons into the hot oil, and fry until evenly brown and crisp. Drain on paper towels.
Amount Per Serving (24 total)
- 77 cal
- 4.7 g
- 7.4 g
Based on a 2,000 calorie diet
Reviews (90)Rate This Recipe
"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..." See more"
"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-ri..." See moresing 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."
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