Squash Puppies

5 from 1 vote

Inspired by classic Southern hush puppies, Squash Puppies are crisp and golden on the outside, tender on the inside, and packed with yellow squash, sweet onion, and just a touch of jalapeño. They're easy to make, pair beautifully with anything from the grill, and will be one of the first things to disappear!

Prep Time20

Cook Time40

Total Time1

Course: Appetizers and Snacks, Breads and Muffins

Cuisine: American, Southern

Diet: Vegetarian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

6 medium yellow squash (2 pounds) sliced
1 small onion finely chopped (1 1/2 cups)
1 cup water
1 medium jalapeno pepper finely chopped
3/4 cup self-rising cornmeal mix (yellow or white)
1/4 cup all-purpose flour
1 teaspoon seasoned salt
1/4 teaspoon freshly ground black pepper
1/2 cup whole buttermilk
1 large egg lightly beaten
Canola or vegetable oil for frying
Salt for sprinkling over the finished puppies

Instructions

Combine the yellow squash and onion in a shallow saucepan. Pour the water over the squash and onion, cover, and bring to a simmer over medium heat.
Cook the yellow squash and onion for approximately 20 minutes or until very tender.
Add the chopped jalapeno and stir. There's no need to cook it further--the residual heat will soften the jalapeno.
Transfer the vegetables to a colander set over a bowl and let drain until cool enough to handle. Excess moisture will prevent the fritters from holding together.
While still in the colander, mash the vegetables with a potato masher to press out additional liquid. Discard the liquid and any seeds that fall through. You should have about 2 cups of mashed squash.
Whisk the buttermilk and beaten egg together in a small bowl.
Combine the self-rising cornmeal mix, all-purpose flour, and seasoned salt in another bowl.
To the bowl with the yellow squash, add the buttermilk mixture and the dry ingredients. Stir just until combined. The batter should be thick enough to hold its shape when dropped from a spoon.
Set a cooling rack over a rimmed baking sheet.
Heat approximately 1/2-inch of oil to 350 degrees in a heavy skillet, preferably cast iron.
Working in batches, drop rounded tablespoons of batter into the hot oil and gently flatten slightly with the back of the spoon. Cook for 2-3 minutes per side or until golden.
Transfer to the cooling rack to let the fritters drain and immediately sprinkle with salt. Repeat with the remaining batter. Serve immediately.

Notes

Makes between 30 and 34 squash puppies.

SUBSTITUTIONS:

You can use whole milk, but I recommend the tanginess of buttermilk.

TIPS:

Cook the squash until very tender. It should mash easily for a tender interior.
Cooking the squash in water lets you drain away the excess moisture. Sautéing leaves oil in the squash, which can make the batter heavier.
Drain well. Excess moisture can make the squash puppies soft or cause them to fall apart. I like to mash the squash in the colander so the watery juices and soft pulp drain away, leaving the thicker squash for the batter.
Don't overmix. Stir just until the dry ingredients are moistened, keeping the squash puppies tender.
Use a small cookie scoop to create evenly sized squash puppies that cook at the same rate. Flatten them slightly after they hit the oil, but don't press them into pancakes. Fry in batches to avoid overcrowding and maintain the oil temperature.
Drain on a wire rack. A rack keeps the bottoms crisp better than paper towels. If needed, keep them warm in a 170°F oven or your oven's lowest setting.
Sprinkle with salt while they're still hot so it adheres to the crust.

REHEATING INSTRUCTIONS:

Reheat leftovers in a 350-degree oven or air fryer for about 10 to 12 minutes. Avoid microwaving.

FREEZER-FRIENDLY:

Freeze on a parchment paper-lined baking sheet until firm, then place in a freezer zipper-top bag.
Reheat directly from frozen; simply add a few extra minutes to the reheating time stated above.

Nutrition