Fried Squash Puffs

Sliced Summer Squash
Sliced Summer Squash. Photo: Diana Rattray
  • Total: 35 mins
  • Prep: 10 mins
  • Cook: 25 mins
  • Yield: 24 (6 servings)
Nutritional Guidelines (per serving)
127 Calories
3g Fat
21g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 24 (6 servings)
Amount per serving
Calories 127
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 4%
Cholesterol 35mg 12%
Sodium 334mg 15%
Total Carbohydrate 21g 8%
Dietary Fiber 3g 10%
Protein 4g
Calcium 100mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


  • 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)

Steps to Make It

  1. Gather the ingredients.

  2. Add squash to ​a saucepan and cover with salted water. Cook, covered, 10 to 15 minutes or until tender.

  3. Drain and mash enough squash to make 1 cup. Combine squash and egg and blend well.

  4. Combine flour, cornmeal, baking powder and salt, stir well. Add squash mixture and onions, stir until blended.

  5. Drop squash mixture by level tablespoon into hot oil. Cook until golden brown, turning once.