small yellow crooked neck squash cups self-rising white cornmeal green onions, green parts only, thinly sliced large egg, lightly beaten cup milk cup vegetable oil
INGREDIENTS
3/4
1/2
1
Using a box grater, shred the squash. Dry the shredded squash on a layer of paper towels.
2
In a medium bowl, combine the cornmeal, green onions, egg and milk.
3
Stir in shredded squash and let the batter set for at least 2 hours.
4
Heat the oil in a large skillet over medium high heat. Reduce the heat to medium. Carefully spoon heaping tablespoonfuls of batter into the hot oil. Fry just a few squash puppies at a time and don’t overcrowd the pan.
5
Fry squash puppies for 2-3 minutes until they are puffed and golden brown on all sides.
6
Fry squash puppies for 2-3 minutes until they are puffed and golden brown on all sides.
Yield
1 serving
calories
103 kcal per serving
fat
1.2 grams
carbohydrates
20 grams