-
-
My review
Summer Squash Puffs
1
JEANJELLYBEAN
"A light fritter-like vegetable treat. Use any summer squash, yellow or green--or a mix of both."
Added to shopping list.
Go to shopping list.
Ingredients
40 m servings 77Original recipe yields 24 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Footnotes
- 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
Share
Explore more
Reviews
Read all reviews 134157 Ratings
-
-
-
-
-
Most helpful positive review
7/7/2006
This is an excellent recipe but I do have a sugestion. Add 1/2 tsp. of garlic salt and 3/4 to 1 cup of cheddar cheese. My family and I enjoyed these puffs with squash straight from the garden
Most helpful critical review
7/10/2013
Not sure what went wrong but these didn't go over very well. Something missing. Seemed like a lot of fuss and I didn't get the flavor I was after. Oh well, sorry!
Most helpful
Most positive
Least positive
Newest
7/7/2006
This is an excellent recipe but I do have a sugestion. Add 1/2 tsp. of garlic salt and 3/4 to 1 cup of cheddar cheese. My family and I enjoyed these puffs with squash straight from the garden
7/25/2010
These were wonderful. My only complaint is that cooking/mashing the squash left the batter too moist (because the squash takes on water, which only gets worse if you boil it too long!), and that...
8/19/2004
Oh my goodness. Made these last night and my boyfriend and I couldn't stop eating them as they came out of the frying pan. I chopped my onion and boiled it with the squash for 10 minutes. Used s...
1/19/2007
Fantastic!! All 4 of my kids loved them, just be carefull to keep them small, a couple of them made too big were still a little wet in the middle. Enjoy.
7/23/2008
This is really good! When I made this, I kept all the ingredients exactly the same, but changed a bit of the way they were used. Instead of simmering and mashing the squash, I grated it just l...
7/9/2006
My family loved this recipe! I modified it by using sauteed PictSweet Seasoning Blend in the place of the onion. I also found that the squash peel did not soften adequately after cooking, so I p...
9/18/2007
If I could give this 10 stars I would. I only had dried chopped onions, so I cooked them with the squash and pureed them all together. I took others' advice and added a little garlic powder. Oth...
8/24/2006
I've tried many Summer squash recipes from this site and this one is a keeper. Fattening I'm sure, but very tasty we thought. I followed another reviewers advice and added garlic powder and 1 ...
8/7/2008
These were absolutely delicious! I didn't have corn muffin mix, so I used plain corn meal and it was fine. I also added fresh garlic. Be careful to make them smaller though...they tend to be ...