Summer Squash Puffs

Summer Squash Puffs
  • PREP TIME
    10 mins
  • COOK TIME
    30 mins
  • TOTAL TIME
    40 mins
  • SERVING
    24 People
  • VIEWS
    491

Delicate, fritter-esque delights showcasing the fresh flavors of summer squash. Embrace the season's bounty with yellow, green, or a vibrant mix!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    7 g
  • Cholesterol
    16 mg
  • Fiber
    1 g
  • Protein
    2 g
  • Saturated Fat
    1 g
  • Sodium
    169 mg
  • Sugar
    1 g
  • Fat
    5 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Heat the oil in a deep, heavy-bottomed pot or deep fryer to 365°F (185°C). Use a thermometer to ensure accuracy. (5-10 minutes)

Image Step 02
02 Step

Recipe View 15 mins Place the squash chunks in a medium saucepan and cover with water. Bring to a boil over medium-high heat, then reduce heat and simmer for 8-10 minutes, or until the squash is fork-tender. (15 minutes)

Image Step 03
03 Step

Recipe View 5 mins Drain the cooked squash thoroughly in a colander, pressing out excess water. Transfer to a bowl and mash gently with a fork or potato masher, leaving some texture. (5 minutes)

Image Step 04
04 Step

Recipe View 2 mins In a large mixing bowl, combine 2 cups of the mashed squash, the grated onion, and the beaten eggs. Mix well to combine. (2 minutes)

Image Step 05
05 Step

Recipe View 1 mins In a separate medium bowl, whisk together the all-purpose flour, corn muffin mix, baking powder, and salt. (1 minute)

Image Step 06
06 Step

Recipe View 3 mins Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay. (3 minutes)

Image Step 07
07 Step

Recipe View 10 mins Carefully drop rounded tablespoons of the squash mixture into the hot oil, being careful not to overcrowd the pot. Fry in batches for 2-3 minutes per side, or until golden brown and crispy. (10-15 minutes per batch)

Image Step 08
08 Step

Recipe View 2 mins Remove the puffs with a slotted spoon and transfer to a wire rack lined with paper towels to drain excess oil. (2 minutes per batch)

Image Step 09
09 Step

Recipe View 0 mins Serve immediately while hot and crispy. Garnish with a sprinkle of flaky sea salt, if desired.

For extra flavor, try adding a pinch of red pepper flakes or a dash of hot sauce to the batter.
Make sure to drain the squash very well to prevent soggy puffs.
If the batter seems too thin, add a tablespoon of flour at a time until it reaches a drop consistency.
These puffs are best served immediately, but can be reheated in a 350°F oven for a few minutes to restore crispness.

Leif Langosh

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 163 Ratings)
Total Reviews: (4)
  • Edd Aufderhar

    I added a bit of grated Parmesan cheese to the batter, and it was delicious!

  • Genoveva Mckenziejacobs

    Followed the recipe exactly, and they turned out perfectly. Thanks for sharing!

  • Eula Kshlerin

    My kids usually don't like squash, but they devoured these. A great way to sneak in some veggies!

  • Berenice Parisian

    These were a hit at our family gathering! Everyone loved the crispy texture and fresh squash flavor.

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