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Fried Squash Puffs

Servings: 6
Author: Michelle Marine

Ingredients

  • 3/4 pound yellow squash about 2 medium, cubed
  • 1 egg beaten
  • 1/3 cup all-purpose flour {I used freshly ground hard white wheat}
  • 1/3 cup cornmeal {I used freshly ground cornmeal}
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 medium onion grated {I omitted this so my picky eaters would eat the puffs, but I think it would have been fab with the onions.}
  • vegetable oil {I used EVOO}

Instructions

  • Add squash to saucepan and cover with salted water.
  • Cook, covered, 10 to 15 minutes or until tender.
  • Drain and mash enough squash to make 1 cup. {I had a lot of extra mashed squash so I must have underestimated how heavy my squash were}
  • Combine squash and egg and blend well. Combine flour, cornmeal, baking powder and salt, stir well.
  • Add squash mixture and onions, stir until blended.
  • Drop squash mixture by level tablespoon into hot oil.
  • Cook until golden brown, turning once. {about 7 minutes}
  • Makes about 2 dozen. {My attempt did not make this many! Maybe only 10}
  • ENJOY!