Fried Squash Puppies
Fried squash puppies are an excellent way to use a bounty of yellow summer squash. Grated crooked neck squash is grated, then combined with cornmeal, green onions, egg and milk, then fried to a golden brown.
- 1 small yellow crooked neck squash
- 2 cups self-rising white cornmeal
- 2 green onions green parts only thinly sliced
- 1 large egg lightly beaten
- ¾ cup milk
- 1/2 cup vegetable oil
Using a box grater, shred the squash. Dry the shredded squash on a layer of paper towels.
In a medium bowl, combine the cornmeal, green onions, egg and milk.
Stir in shredded squash and let the batter set for at least 2 hours.
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.
Fry squash puppies for 2-3 minutes until they are puffed and golden brown on all sides.
Strain the squash puppies from the oil and drain on paper towels. Serve warm.
Storage: Place cooled squash puppies into an airtight container. Store in the refrigerator for up to four days.
Reheating: Preheat the oven to 350 degrees. Place fried squash puppies on a single layer on a baking sheet. Heat for 10 minutes until squash puppies are heated through and toasted.
Freezing: I don’t recommend freezing leftover batter. However, cooked fried squash puppies can be frozen for up the three months. Place them in an airtight container. Or, place them in the freezer on a baking sheet. Once they are frozen solid, place the squash puppies in a freezer bag. When you are ready to serve, remove as many as you want. No need to thaw – just follow the reheating instructions above.
Serving: 1puppy | Calories: 103kcal | Carbohydrates: 20g | Protein: 3.3g | Fat: 1.2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Cholesterol: 26.6mg | Sodium: 219.3mg | Potassium: 121.5mg | Fiber: 1.7g | Sugar: 0.4g