Description
Squash Puppies are a delicious Southern twist on classic hush puppies, made with grated yellow squash mixed into a cornmeal batter and deep-fried until golden and crispy. These savory bites are light, fluffy inside, and perfectly crisp on the outside—ideal as a side dish, appetizer, or snack. Serve them hot with dipping sauces like ranch, spicy mayo, or honey butter.
Ingredients
Scale
Main Ingredients
- 1 cup yellow squash (grated and drained)
- ½ cup cornmeal
- ½ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- ¼ cup buttermilk
- 1 egg (beaten)
- 1 tbsp green onion or chives (optional)
For Frying
- Vegetable oil (for frying)
Instructions
- Prepare the Squash: Grate the yellow squash and squeeze out excess moisture using a clean kitchen towel or paper towels to prevent soggy puppies.
- Make the Batter: In a large bowl, whisk together cornmeal, all-purpose flour, baking powder, baking soda, salt, black pepper, and garlic powder. Stir in the grated squash, beaten egg, buttermilk, and green onions (if using) until a thick batter forms.
- Heat the Oil: Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C), ensuring it’s hot enough to create a crispy exterior.
- Fry the Squash Puppies: Drop spoonfuls of batter carefully into the hot oil, frying in batches to avoid overcrowding. Fry each side for 2–3 minutes or until golden brown and crispy.
- Drain and Serve: Use a slotted spoon to remove the squash puppies from the oil and drain them on paper towels. Serve warm with your favorite dipping sauces like ranch, spicy mayo, or honey butter.
Notes
- Make sure the squash is well-drained to prevent soggy puppies.
- You can add a pinch of cayenne pepper or shredded cheese for extra flavor.
- These are best served fresh but can be reheated in an oven or air fryer.
