I have to admit that I don’t love yellow squash. It’s okay, but it doesn’t come close to how I feel about asparagus or beets.
But I love this yellow squashpuppies recipe, probably because it isn’t super healthy and you can’t really taste the yellow squash. Ha ha. Oh well. It’s super delicious!
4 cups of oil (I used olive oil)
3-4 yellow squash, sliced (You’ll end up using 2 c. the squash puree)
2 eggs beaten
1 1/4 c. all purpose flour or 1 3/4 c. cup freshly-milled flour
1/3 c. cornmeal
2 tbsp. sugar
1 tbsp baking powder
1 tsp salt
1 1/3 tbsp. oil
2 tsp minced onion
1/2 tsp garlic powder
1/2 c. cheese
1. Heat oil to 375 degrees in a small pot. (It takes a little longer to cook all of the squashpuppies in a small pot, but you can use less oil.)
2. Place squash in saucepan. Cover with water and bring to a boil. Simmer ten minutes, or until tender. Drain and puree. Let cool.
3. In a small bowl, combine flour, cornmeal, sugar, baking powder, salt, oil, onion, garlic powder, and cheese. In a medium bowl, mix 2 c. of squash puree with the eggs. Add the dry mixture into the wet.
4. Drop by rounded spoonfuls into the hot oil. (It’s okay if the batter is a little on the runny side.) Cook until they are brown and crisp on one side. It should only take a couple minutes, then flip. Once they are brown and crisp on both sides, remove, and drain on paper towels.