Name: Summer Squash Puffs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 24 puffs
Cuisine: American
Ingredients: 1 quart oil for frying; 4 summer squash, cut into chunks; 1 medium onion, grated; 2/3 cup all-purpose flour; 2/3 cup dry corn muffin mix; 2 eggs, beaten; 2 teaspoons baking powder; 3/4 teaspoon salt

Ingredients

Cooking for

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1 quart oil for frying
4 summer squash, cut into chunks
1 medium onion, grated
2/3 cup all-purpose flour
2/3 cup dry corn muffin mix
2 eggs, beaten
2 teaspoons baking powder
3/4 teaspoon salt

Steps

Heat oil in a deep, heavy skillet or deep fryer to 365 degrees F (185 degrees C).
Place squash in a pot with enough water to cover; bring to a boil, and cook until tender, about 10 minutes. Drain, then mash.
Combine 2 cups mashed squash, onion, and eggs in a bowl. Combine flour, muffin mix, baking powder, and salt in a separate bowl; stir in squash mixture until thoroughly combined.
Drop fritter mixture by rounded tablespoons into the hot oil; fry until evenly brown and crisp. Drain on paper towels.

Source: JEANJELLYBEAN ↗ · rated ★ 4.6 by 163 people there

Summer Squash Puffs

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