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
Scale
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.
