If you’re looking for a golden, crispy, irresistibly tasty treat that brings a touch of Southern comfort right to your kitchen, this Squash Puppies Recipe is your new best friend. Imagine tender, shredded yellow squash mingling with sweet notes of onion and the perfect crunch from cornmeal, all fried to perfection in bite-sized delights that are crunchy on the outside and wonderfully soft inside. Whether you’re craving a snack, side dish, or something special to share with friends, these squash puppies promise a simple yet flavorful experience that’s bound to make your taste buds dance.
Ingredients You’ll Need
Getting the ingredients together for this Squash Puppies Recipe is delightfully straightforward. Each component plays an important role: from the fresh squash providing moisture and mild sweetness, to the cornmeal delivering that signature crispy texture, making this recipe both accessible and delicious.
- 2 cups shredded yellow squash: Fresh and tender, this is the star vegetable that keeps the puppies moist and flavorful.
- 1/2 cup finely chopped onion: Adds a touch of sweetness and a subtle bite that complements the squash perfectly.
- 1 cup cornmeal: Gives the puppies their delightful crunch and golden color when fried.
- 1/2 cup all-purpose flour: Helps bind the batter gently without overpowering the texture.
- 1 teaspoon baking powder: Ensures a light, airy texture inside each bite.
- 1 teaspoon salt: Essential for seasoning and bringing all the flavors together.
- 1/2 teaspoon black pepper: Adds just the right touch of warmth and depth.
- 2 large eggs, beaten: Binds the mixture and adds richness.
- 1/2 cup milk: Moistens the batter while keeping it silky smooth.
- Vegetable oil, for frying: Provides the perfect medium to achieve that irresistible crispy exterior.
How to Make Squash Puppies Recipe
Step 1: Prepare the Squash
Start by shredding your fresh yellow squash. Don’t skip squeezing out the excess moisture using a clean kitchen towel – this step is crucial to prevent sogginess and ensures your squash puppies come out wonderfully crisp.
Step 2: Mix Dry Ingredients
In a large bowl, combine the cornmeal, all-purpose flour, baking powder, salt, and black pepper. This mix is the dry foundation that will give your puppies both structure and taste.
Step 3: Whisk Wet Ingredients
In another bowl, beat together the eggs and milk until smooth. This wet mixture will blend beautifully with the dry ingredients, binding everything just right.
Step 4: Combine Wet and Dry Mixtures
Pour the egg and milk blend into your dry ingredients, stirring gently to create a smooth batter. It should have a thickness that will hold together when dropped by spoonfuls into the oil.
Step 5: Fold in Squash and Onion
Gently fold in the shredded squash and finely chopped onion, making sure everything is evenly distributed. This step ensures every bite is packed with flavor and texture.
Step 6: Heat the Oil
Heat vegetable oil in a deep skillet or pot until it reaches around 350°F (175°C). Maintaining the right temperature is key for achieving that perfect golden crust without soaking up too much oil.
Step 7: Fry the Squash Puppies
Drop spoonfuls of batter carefully into the hot oil. Fry in small batches to avoid overcrowding, which can cause uneven cooking. Each side should take about 3 to 4 minutes to get that irresistible golden brown color.
Step 8: Drain and Serve
Use a slotted spoon to remove the puppies from the oil and set them on paper towels to drain. Serve warm for the best experience, ideally with your favorite dipping sauce to elevate the deliciousness.
How to Serve Squash Puppies Recipe
Garnishes
Sprinkling a little fresh chopped parsley or chives over your squash puppies adds a vibrant burst of color and a hint of fresh flavor that complements the fried goodness beautifully.
Side Dishes
These puppies pair perfectly with creamy coleslaw, tangy BBQ pulled pork, or a crisp green salad. The contrast between crunchy and creamy textures creates a balanced and satisfying meal.
Creative Ways to Present
For a fun twist, serve your squash puppies in mini slider buns topped with pickles and a drizzle of spicy mayo. Or arrange them on a beautiful platter with a trio of dipping sauces like ranch, honey mustard, and spicy sriracha for a party-ready appetizer.
Make Ahead and Storage
Storing Leftovers
If you have any leftover squash puppies (though that’s unlikely!), store them in an airtight container in the refrigerator for up to 2 days. This keeps them fresh enough to enjoy again with minimal loss of flavor or texture.
Freezing
You can freeze these puppies for longer storage. Lay them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag. They’ll keep well for up to 1 month and are perfect for quick reheats later.
Reheating
Reheat frozen or refrigerated squash puppies in a hot oven or air fryer to bring back that crisp exterior. Avoid microwaving unless you’re in a pinch, as it can make them soggy and less enjoyable.
FAQs
Can I use zucchini instead of yellow squash?
Absolutely! Zucchini is a great substitute and will give you slightly different flavor notes but equally delicious results in this Squash Puppies Recipe.
What’s the best oil for frying these puppies?
Vegetable oil works perfectly because it has a high smoke point and neutral flavor, allowing your squash puppies to fry evenly and taste purely amazing.
Can I make these gluten-free?
Yes, simply swap the all-purpose flour with a gluten-free flour blend and make sure your baking powder is gluten-free to keep these puppies safe and tasty for gluten-sensitive folks.
Are squash puppies suitable for kids?
They’re a kid-friendly favorite! Mild, tasty, and easy to hold, these puppies often become a go-to snack for picky eaters who enjoy crunchy bites.
What dipping sauces go best with this recipe?
Classic ranch, spicy sriracha mayo, or a tangy honey mustard are fantastic choices that enhance the flavor without overshadowing the natural goodness of the squash puppies.
Final Thoughts
There’s something truly special about a homemade Squash Puppies Recipe that feels both nostalgic and exciting every time you make it. Crispy, golden, and bursting with wonderful textures and flavors, this recipe is a joyful way to celebrate squash in the most delicious form. So grab your ingredients, fire up the oil, and treat yourself and your loved ones to a batch of these irresistible bites. Trust me, once you try them, squash puppies will become a beloved staple in your kitchen.
Print
Squash Puppies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12-15 squash puppies
- Category: Snack
- Method: Frying
- Cuisine: Southern American
Description
Deliciously crispy and golden brown Squash Puppies made with shredded yellow squash, cornmeal, and a blend of spices, deep-fried to perfection. These savory bites are perfect as a snack or a side dish, served warm with your favorite dipping sauce.
Ingredients
Squash Puppies
- 2 cups shredded yellow squash (about 2 medium squash)
- 1/2 cup finely chopped onion
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs, beaten
- 1/2 cup milk
- Vegetable oil, for frying
Instructions
- Remove Excess Moisture: Place shredded squash in a clean kitchen towel and squeeze out as much moisture as possible to prevent soggy puppies.
- Mix Dry Ingredients: In a large bowl, combine cornmeal, all-purpose flour, baking powder, salt, and black pepper, ensuring even distribution.
- Whisk Wet Ingredients: In a separate bowl, whisk together the beaten eggs and milk until fully blended.
- Combine Wet and Dry: Pour the egg and milk mixture into the bowl with dry ingredients and stir to create a consistent batter base.
- Add Squash and Onion: Fold in the shredded squash and finely chopped onion gently until they are evenly mixed into the batter.
- Heat Oil: Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C), creating the right frying temperature.
- Form and Fry: Drop spoonfuls of batter carefully into the hot oil, frying in batches to avoid overcrowding which ensures even cooking.
- Cook Until Golden: Fry for approximately 3 to 4 minutes per side, turning as needed until each puppy is golden brown and crispy.
- Drain Excess Oil: Remove puppies with a slotted spoon and place them on paper towels to drain excess oil and maintain crispness.
- Serve Warm: Enjoy the squash puppies warm, paired with your favorite dipping sauce for added flavor.
Notes
- Make sure to thoroughly squeeze out moisture from the shredded squash to prevent the batter from becoming too watery.
- Maintain oil temperature at 350°F for best frying results; oil too cool will cause soggy puppies, too hot will burn them.
- Frying in small batches helps maintain oil temperature and ensures even cooking.
- For a spicier version, consider adding a pinch of cayenne pepper or hot sauce to the batter.
- Leftovers can be reheated in an air fryer or oven to maintain crispiness.
