The whole family will love this vegetable version of hush puppies. Squash Puppies are great for sneaking vegetables past those picky eaters – the name alone will tempt your kids to try them. Serve with a variety of dipping sauces.
Yield: 4 – 6 servings
- 1 quart vegetable oil for frying
- 1 cup self-rising cornmeal
- ¼ cup self-rising flour
- 2 tsp garlic powder
- 2 tsp kosher salt
- ½ tsp paprika
- ¼ tsp cayenne pepper (optional)
- 1 cup grated squash
- ½ cup chopped onion
- 1 egg, beaten
- ¼ – ⅓ cup milk
- Heat 1 quart of cooking in oil in a cast iron or other shallow pan to 375℉.
- Combine cornmeal, flour, garlic powder, salt, paprika, and cayenne in a mixing bowl. Add squash, onion, and egg to the flour mixture. Stir in enough milk to make batter stiff—it should hold its shape when scooped with a spoon.
- Drop by teaspoonfuls into hot oil. Cook until golden brown.
- Lay out on a paper towel-lined baking sheet, sprinkle with addition salt or seasonings, and serve hot.
Feature Ingredient: Summer Squash
Summer squash is among the season's best and most versatile vegetables. They are delicious eaten raw, pickled, grilled, steamed, or even pureed, and are full of nutrients, including potassium, vitamin C, and magnesium. With many varieties of summer squash to chose from (including both yellow squash and zucchini), you may have trouble picking just one to grow in your garden this season—so grow a few! Let us teach you how to grow squash in your garden this summer..
Recipe adapted from Southern and Then Some, a cookbook of the Alabama Farmers Cooperative, Inc