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

Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
24
Yield:
24 servings
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

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

77 calories; protein 1.6g 3% DV; carbohydrates 7.4g 2% DV; fat 4.7g 7% DV; cholesterol 15.6mg 5% DV; sodium 169.4mg 7% DV. Full Nutrition

Reviews (138)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/08/2006
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 Read More
(90)

Most helpful critical review

Rating: 2 stars
07/13/2013
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! Read More
(3)
162 Ratings
  • 5 star values: 117
  • 4 star values: 35
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
07/07/2006
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 Read More
(90)
Rating: 4 stars
07/26/2010
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 in turn made the puffs greasier. My suggestion would be to either add more flour/cornmeal, OR only puree the *raw* squash and use that instead of the cook/mashed squash (use 2 cups of puree just like 2 c. of the mash). I've tried this with zucchini and it worked wonderful. Also, if you want to use something in place of Jiffy cornbread mix: 2 T. of sugar, an extra tsp. of baking powder (3 tsp. total), up the salt by 1/4 tsp. (1 tsp. total), and use 2/3 c. cornmeal (or a cornmeal/white flour mix if that is too "corny" for you). Read More
(72)
Rating: 5 stars
08/19/2004
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 self-rising flour so I left out the salt and baking powder. These were to die for and I'm already trying to decide what I can do next time to give them a little "kick." You will not be disappointed with this recipe. Read More
(57)
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Rating: 5 stars
01/19/2007
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. Read More
(35)
Rating: 4 stars
07/23/2008
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 like the onion, and then instead of deep frying, just sauteing, with 2 tablespoons of butter. Somewhat like a pancake, loosely speaking. While it isn't puffy like a deep-fried fritter, it was quite good and with a little less in the fat calorie column. The fat content is the only reason I didn't give a full five stars, but that is just a personal thing. Thanks for a great idea! Read More
(29)
Rating: 5 stars
07/09/2006
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 picked as much of it out as I could before adding the dry ingredients. Next time I will remove the peel before mashing. These puffs were like hushpuppies leading us to refer to them as "squashpuppies." Delicious! Read More
(24)
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Rating: 5 stars
09/19/2007
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. Otherwise I followed the recipe exactly. I had planned on taking these to a potluck so I tried them out on the crew of college age house painters working on my house first. They loved them so I took them to the potluck. I let my son and his friend each try one in the car and they took a "vote" to eat all the puffs in the car and not even take them in to share. This from a boy who gags on cooked summer squash! I over-rode their vote and got several requests for the recipe! Thanks! Read More
(20)
Rating: 5 stars
08/24/2006
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 c. shredded cheddar cheese. Thanks for the recipe! Read More
(14)
Rating: 5 stars
08/07/2008
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 wet inside if they're too big. Read More
(12)
Rating: 2 stars
07/13/2013
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! Read More
(3)