Description
Squash Puppies are crispy, golden fritters made from fresh squash and a seasoned cornmeal batter. A Southern favorite, perfect as a snack or side dish.
Ingredients
Scale
- 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
- Place shredded squash in a clean kitchen towel and squeeze out excess moisture.
- In a large bowl, combine cornmeal, flour, baking powder, salt, and pepper.
- In another bowl, whisk together eggs and milk.
- Add the egg mixture to the dry ingredients and stir to combine.
- Fold in shredded squash and chopped onion until evenly mixed.
- Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
- Drop spoonfuls of batter into the hot oil, frying in batches to avoid crowding.
- Fry until golden brown, about 3–4 minutes per side, turning as needed.
- Remove with a slotted spoon and drain on paper towels.
- Serve warm with your favorite dipping sauce.
Notes
- Be sure to squeeze out as much moisture as possible from the squash to ensure crispiness.
- For a spicy kick, add a pinch of cayenne pepper or chopped jalapeños.
- Squash puppies are best served fresh but can be reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 3 puppies
- Calories: 210
- Sugar: 2g
- Sodium: 390mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg