Summer Squash Puffs

90 Reviews

Prep: 10 min
Cook: 30 min
Ready In: 40 min

“A light fritter-like vegetable treat.” - by JEANJELLYBEAN

Ingredients

1 quart oil for frying
4 summer squash, cut into chunks.
1 medium onion, grated
2 eggs, beaten
2/3 cup all-purpose flour
2/3 cup dry corn muffin mix
2 teaspoons baking powder
3/4 teaspoon salt

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Metric US

Original recipe yields 24 servings

Directions

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.

Nutrition

Amount Per Serving (24 total)

Calories
77 cal
4%

Fat
4.7 g
7%

Carbs
7.4 g
2%

Based on a 2,000 calorie diet

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Reviews (90)

Rate This Recipe

MRS. J

Jul. 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..." See more"

BJM5596

Aug. 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-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."

Cook'n Dad

Jan. 19, 2007

"Fantastic!! All 4 of my kids loved them, just be carefull to keep them small, a couple of them made too big were still a little wet in the middle. Enjoy...." See more"

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