Squash Puppies are hush puppies that are loaded with cooked yellow summer squash. The squash helps keep the interior super moist and gives them some flavor and the exterior of the cornmeal batter fries up crispy. These Squash Puppies are a great way to use up some of your summer produce.
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.
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.
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.
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Squash Puppies
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
- 1/8 teaspoon cayenne pepper
- ½ a medium sweet onion,, minced
- ½ a jalapeno,, finely minced
- ½ cup buttermilk
- 1 egg,, lightly beaten
- Vegetable oil
Instructions
- 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.
- Place squash in a medium bowl and mash well with a fork.
- In a large bowl, combine cornmeal, flour, sugar, ½ teaspoon salt, black pepper, and cayenne pepper. Mix together .
- To bowl with squash, add onion, jalapeno, buttermilk, and egg. Mix together well. Add squash mixture to cornmeal mixture and stir just until blended.
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
Yield: approximately 25 squash puppies
More Hush Puppy Recipes
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Really light and delicious
Batter seems a little runny but that’s probably my fault! Flavor is amazing just not super pretty because of the consistency.
Hi, I make something similar from my grandmother’s recipes. . Squash Patties. Requires no egg or milk and has a lighter fluffier taste than the heavier “puppy”.
Let me know if you are interested in it. 😊
I would love the recipe. It would fit nicely with my DF requirements.
Can you tell me how many cups of yellow squash you use? I’m not sure what you would consider a medium size squash and I would like to try these.
This one is my favorite dish. So spicy and delicious. I just made it at home with my mom & enjoy. I am following you and another website for recipes and cooking.
Last night I make Eid ul Azha recipes bcoz Eid is coming and I am prepared myself for it advance. it’s taste so sweet.
Sharing a link with you ( https://pakistanirecipespoint.wordpress.com/2017/08/08/top-ten-recipes-for-eid-ul-adha-2017/ ).
Videos of recipes and cooking also available on this website see it.
I can’t have corn or flour so I used Bean flour. Yummy! I also like them with a dollop of sour cream.
Do you think these would do well baked?
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.
Thanks for the idea! I’ll let you know what happens!
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