complements asparagus well.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 24 |
| Yield: | 24 servings |
Ingredients
- 1 quart oil for frying
- 4 summer squash, cut into chunks
- 1 medium onion, grated
- 2 eggs, beaten
- ⅔ cup all-purpose flour
- ⅔ cup dry corn muffin mix
- 2 teaspoons baking powder
- ¾ teaspoon salt
Instructions
- 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.
- If you end up with more than 2 cups squash after cooking and mashing, the remainder may be reserved in the freezer.
Nutrition Facts
| Calories | 77 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 169 mg |
| Sugars | 1 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve made this twice this summer. so good and a wonderful way to use up all these summer squash my plants are producing. my changes: use a peeler to remove the outter skin of the fresh squash; spoon out seeds before cooking; use a sieve to drain as much water out of the cooked squash as possible; add a cup of cooked corn kernels. great recipe!
Love this recipe! I added corn and used 2/3 cup corn meal-corn flour mixture and 2/3 cup gf all-purpose flour. Also increased salt to 1 tsp and baking powder to 3 tsp.
We all devoured these! I took reviewers’ suggestions and put the squash and onion in a food processor instead of cooking them. They came out great!
Loved it!!! Even my children and my grandchildren loved them
After reading some of the reviews, I took some of their ideas and tweaked the recipe. I don’t use the muffin mix. I used store brand bread crumbs and I also added shredded cheddar cheese and I didn’t cook the squash. I chopped it in my food processor on pulse for a few seconds. With the changes I made, I rate it 5 stars. It will be great as an appetizer, finger food or a snack. I will surely make these again since we have squash growing in our garden this year.
So good!
Added garlic and shredded cheese as suggested by another reviewer- they were excellent! My husband didn’t even know they were made with squash.
These literally melt in your mouth! Truly a family favorite!
These are delicious! Will definitely be making them again! I added some cheese to the mix, but that’s the only difference.
I added cheddar cheese and they were delicious! Husband wants me to make them again. My son and myself do not like squash and we both liked them.
I added cheddar cheese and they were delicious! Husband wants me to make them again. My son and myself do not like squash and we both liked them.
The flavor was good, I added a teaspoon of Cajun seasoning. I used 3 squash instead of the 4 and I ended up putting twice the amount of corn muffing mix in the batter as they appeared to be to wet to me. We made ours in the deep fryer. They appeared to be more fritter like then the puffs that are described.
okay-recipe as is = GREAT !! I cooked the squash sort of like smothered. I took squash, onions, red peppers and one jalepeno and smothered down (cooked in butter with salt, garlic powder and onion powder). then i pulsed it in my food processor and it make 4 cups of squash so i double the flour, corn meal mix, salt and baking soda. i cooked in a deep fryer and as soon as they hit the oil they puff up. i made about 30 like this. Then, i added shredded cheese to the mixture and cook another 15 or so and then i added about 3 tablespoons of chopped pickled jalepenos to the last batch. All of them were great. My daughter said it reminder her of a crab cake. I may add some bay seasoning next time to make it even more “crabby”. My husband raved about them. He said maybe mke a sweet puff with apples or peaches and dust with powder sugar. I will probably do that this week. btw mine were not flat they puffed up round.
These were divine! I followed advice from the other reviewer who put cheese in, and that was a brilliant idea. It needed some sharp cheddar for sure. I added more spices too, which I think it needs even more so I’ll do that. I put in one garlic clove but I’ll put in more next time. It was a little too greasy, so not sure what to do about that. What a tasty amazing meal. Paired it with Grilled catfish and salad.
I made these up to see if it were possible to hide the veg. I steamed my summer squash and allowed to drain itself while halved and cut side down. Hand mashed only. A handful of seasoned panko, dashes of cayenne, half the sugar, and bottom scallions in place of onion and about a cup grated cheddar. I also baked these vs deep fried. End result was tasty and fluffy and may be a repeat if done with the mods made.
Meh. These were just OK to us. I used fresh squash from the local farm market. Interesting to fix squash a different way. I did add garlic powder and followed the rest of the recipe. I fried half of them and baked the other half at 350. The baked ones were actually better, puffed up really nice. If I tried them again, I would add cheese. Cheese makes everything better!
These were fantastic!!! My husband loved them & even my daughter loved them & she is a picky eater. The only thing I changed is I added the whole box of Jiffy corn muffin mix. The reason why is after I mix in the dry ingredients with the squash mixture is still looked too wet to me,so I added the rest of the muffin mix. I will make these again.Thank you for a wonderful recipe.
These were great! I took the advice of previous reviewers and puréed the raw squash instead of boiling/draining. Also, on that advice, added some garlic. I made way too many, since the 2 teenagers ended up not eating with the family, but the leftovers crisped up nicely in the oven. Next time, I’ll probably add more spices or some herbes de Provence, but these are definitely getting made again! They were even worth the nasty burn on my index fell finger when the grease splattered as I ladled in one of the fritters.
Will definitely be making these again. It was a great way to use my overflowing supply of squash. I did use the food processor to purée the onion and squash. I didn’t have problem with sogginess but I did drain the chunks really well. I just regret they are fried. I wonder how they would bake? Good stuff.
The first time I made these they were great! Then I had a craving for them but didn’t have all the ingredients in hand, so I guess I made up my own recipe with this one as a base. I only had one summer squash on hand so I halved the recipe. I used stone ground yellow corn meal instead of corn muffin mix, and a 1/4 golden zucchini instead of onion. Also I cubed the squash and zucchini as small as I could and microwaved for 3 minutes, let it cool then mixed in with the other ingredients. I doubled the salt. These came out so fluffy and great that I think I will make them this way on purpose next time! Regardless, thank you original submitter for the great recipe. These are great dipped into a mayo-ketchup sauce.
They taste like homemade hush puppies. Definitely need more dry ingredients so I would recommend adding to desired consistency. If batter’s not thick, then it tends to absorb more oil. Def add garlic salt. I can see why people added cheddar cheese. I prob won’t make again because I’m realizing fried food just isn’t for me. But nice recipe thank you!