Summer Squash Puffs

4.6
(163)

A light fritter-like vegetable treat. Use any summer squash, yellow or green--or a mix of both.

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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

  • cup all-purpose flour

  • cup dry corn muffin mix

  • 2 teaspoons baking powder

  • ¾ teaspoon salt

Directions

  1. Heat the oil in a deep, heavy skillet or deep fryer to 365 degrees F (185 degrees C).

  2. 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.

  3. 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.

  4. Drop the squash and flour mixture by rounded tablespoons into the hot oil, and fry until evenly brown and crisp. Drain on paper towels.

Cook's Note:

If you end up with more than 2 cups squash after cooking and mashing, the remainder may be reserved in the freezer.

Nutrition Facts (per serving)

77 Calories
5g Fat
7g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 77
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 4%
Cholesterol 16mg 5%
Sodium 169mg 7%
Total Carbohydrate 7g 3%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 2g
Vitamin C 6mg 30%
Calcium 34mg 3%
Iron 1mg 3%
Potassium 107mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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