Squash Puppies

Squash Hush Puppies

It’s time to make one last push to use up that summer produce. Officially we still have over a month of summer left, but with the unseasonably cool weather and school starting back this week, it feels like fall has already arrived. I’m almost ready to start making room for apples, sweet potatoes, pumpkin, and butternut squash.

Squash Hush Puppies

In South Carolina, the most popular squash to cook with is yellow squash, sometimes called summer squash. It’s very similar to zucchini, except I find it to have a sweeter taste.

If you have a glorious bounty of yellow squash in your garden, you might want to think about adding squash to your hush puppies. It produces a wonderfully tender and moist hush puppy with just enough sweetness.

Squash Puppies

Be sure to steam the squash until it’s really soft so that you can mash it up well. This way it will melt into the batter as the hush puppies cook and you won’t have noticeable chunks of squash, just the flavor of squash.

More ways to use yellow squash

Grilled Zucchini and Squash Sticks

Stuffing Stuffed Squash

Yellow Squash Casserole

Summer Squash Saute

Squash Hush Puppies

Squash Puppies
 
Moist and delicious hush puppies made with summer squash.
Ingredients
  • 5 medium-sized yellow squash
  • ¾ cup self-rising yellow cornmeal
  • ¼ cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt, divided
  • ¼ teaspoon freshly ground black pepper
  • ⅛ teaspoon cayenne pepper
  • ½ a medium sweet onion, minced
  • ½ a jalapeno, finely minced
  • ½ cup buttermilk
  • 1 egg, lightly beaten
  • Vegetable oil
Instructions
  1. Chop off ends of squash, cut in half lengthwise and then into 2-inch pieces. Place in a steamer basket and place basket in a pot over simmering water. Place a lid on the pot, turn heat to low and steam squash for 12-15 minutes or until squash is very tender.
  2. Place squash in a medium bowl and mash well with a fork.
  3. In a large bowl, combine cornmeal, flour, sugar, ½ teaspoon salt, black pepper, and cayenne pepper. Mix together .
  4. To bowl with squash, add onion, jalapeno, buttermilk, and egg. Mix together well. Add squash mixture to cornmeal mixture and stir just until blended.
  5. Pour oil to a depth of 1 inch in a deep cast iron skillet or a Dutch oven. Heat oil to 350 degrees. Drop batter by rounded tablespoonfuls into oil and fry until golden brown on each side, about 3 minutes per side. Drain on paper towels and sprinkle with remaining ½ teaspoon salt while still hot.

 

Yield: approximately 25 squash puppies

Squash Puppies

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41 thoughts on “Squash Puppies

    1. The batter is on the wet side, kind of like pancake batter, so they wouldn’t hold their shape if you baked them. They MIGHT do OK if you put the batter in mini-muffin cups but I’m not sure.

  1. I love hush puppies! So hard to find up here. I’ve never made them, but I think I’ll try with this variation – seems a little healthier, and really I just want to reach in a grab one from your photographs, beautiful :)

  2. I was just thinking how fun it would be to make a creative hush puppy recipe, but you definitely beat me to it! This is wonderful (I also never would have thought to use squash) and seasonal and so perfectly Southern ;) I can never get over how much your blog reminds me of home.

  3. I love yellow squash! It has a way different flavor from zucchini, which surprises me. I don’t want to think about the end of summer yet. All the produce is just kicking into gear. We’ll still have a few months of good fresh local produce.

  4. I love this idea! Squash is one of my favorite veggies anyway but to make them into hushpuppies? Genius! These would go incredibly fast at our house : )

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