Description
These classic Southern Squash Puppies are crispy, golden fried fritters made with shredded yellow squash, cornmeal, and a hint of onion. Perfectly seasoned and fried to perfection, they offer a deliciously crunchy exterior with a tender, flavorful interior. Ideal as a side dish or a savory snack, these squash puppies are sure to please any crowd.
Ingredients
Scale
Main Ingredients
- 2 cups shredded yellow squash (about 2 medium squash)
- 1/2 cup finely chopped onion
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs, beaten
- 1/2 cup milk
- Vegetable oil, for frying
Instructions
- Prepare the squash: Place shredded yellow squash in a clean kitchen towel and squeeze out excess moisture to prevent soggy fritters.
- Mix dry ingredients: In a large bowl, combine cornmeal, all-purpose flour, baking powder, salt, and black pepper, ensuring they are evenly mixed.
- Whisk wet ingredients: In a separate bowl, whisk together the beaten eggs and milk until well combined.
- Combine wet and dry: Pour the egg and milk mixture into the dry ingredients and stir until just combined to form the batter base.
- Add squash and onion: Gently fold in the shredded squash and finely chopped onion until the mixture is uniform and well incorporated.
- Heat oil: Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C), using a thermometer for precise temperature control.
- Fry batter spoonfuls: Drop spoonfuls of batter carefully into the hot oil, frying in batches to avoid overcrowding which can lower the oil temperature.
- Cook evenly: Fry the squash puppies for about 3–4 minutes per side, turning as needed until they are golden brown and crisp on all sides.
- Drain excess oil: Remove the cooked squash puppies with a slotted spoon and place them on paper towels to drain any excess oil.
- Serve: Serve warm with your favorite dipping sauce for best flavor and texture.
Notes
- Be sure to squeeze out all excess moisture from the squash to ensure the puppies fry up crispy and not soggy.
- Maintain the oil temperature at 350°F for even cooking and to prevent greasy puppies.
- You can add spices like paprika or cayenne for a bit of extra heat.
- Leftovers can be reheated in a skillet or oven to retain crispness but are best eaten fresh.
- This recipe yields 12 servings, perfect for parties or gatherings.
