Fried Squash Puffs

Sliced Summer Squash
Sliced Summer Squash. Photo: Diana Rattray
  • 35 mins
  • Prep: 10 mins,
  • Cook: 25 mins
  • Yield: 24 (6 servings)

These tasty little squash puffs make an excellent appetizer. Serve them with a dip, such as a sriracha or chipotle mayonnaise, ranch dressing, or salsa.

What You'll Need

  • 3/4 pound yellow squash (about 2 medium, cubed)
  • 1 egg, beaten
  • 1/3 cup all-purpose flour
  • 1/3 cup cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 medium onion (grated)
  • Oil (for frying)

How to Make It

  1. Add squash to ​a saucepan and cover with salted water. Cook, covered, 10 to 15 minutes or until tender.
  2. Drain and mash enough squash to make 1 cup. Combine squash and egg and blend well.
  3. Combine flour, cornmeal, baking powder and salt, stir well. Add squash mixture and onions, stir until blended.
  4. Drop squash mixture by level tablespoon into hot oil. Cook until golden brown, turning once.

Makes about 2 dozen.

Nutritional Guidelines (per serving)
Calories 127
Total Fat 3 g
Saturated Fat 1 g
Unsaturated Fat 2 g
Cholesterol 35 mg
Sodium 334 mg
Carbohydrates 21 g
Dietary Fiber 3 g
Protein 4 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)