Recipe by JEANJELLYBEAN
"A light fritter-like vegetable treat."
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oil for frying
summer squash, cut into chunks.
dry corn muffin mix
This is an excellent recipe but I do have a sugestion. Add 1/2 tsp. of garlic salt and 3/4 to 1 cup of cheddar cheese. My family and I enjoyed these puffs with squash straight from the garden
Not sure what went wrong but these didn't go over very well. Something missing. Seemed like a lot of fuss and I didn't get the flavor I was after. Oh well, sorry!
Oh my goodness. Made these last night and my boyfriend and I couldn't stop eating them as they came out of the frying pan. I chopped my onion and boiled it with the squash for 10 minutes. Used self-rising flour so I left out the salt and baking powder. These were to die for and I'm already trying to decide what I can do next time to give them a little "kick." You will not be disappointed with this recipe.
These were wonderful. My only complaint is that cooking/mashing the squash left the batter too moist (because the squash takes on water, which only gets worse if you boil it too long!), and that in turn made the puffs greasier. My suggestion would be to either add more flour/cornmeal, OR only puree the *raw* squash and use that instead of the cook/mashed squash (use 2 cups of puree just like 2 c. of the mash). I've tried this with zucchini and it worked wonderful. Also, if you want to use something in place of Jiffy cornbread mix: 2 T. of sugar, an extra tsp. of baking powder (3 tsp. total), up the salt by 1/4 tsp. (1 tsp. total), and use 2/3 c. cornmeal (or a cornmeal/white flour mix if that is too "corny" for you).
Fantastic!! All 4 of my kids loved them, just be carefull to keep them small, a couple of them made too big were still a little wet in the middle. Enjoy.
My family loved this recipe! I modified it by using sauteed PictSweet Seasoning Blend in the place of the onion. I also found that the squash peel did not soften adequately after cooking, so I picked as much of it out as I could before adding the dry ingredients. Next time, I will remove the peel before mashing. These puffs were like hushpuppies, leading us to refer to them as "squashpuppies." Delicious!
This is really good! When I made this, I kept all the ingredients exactly the same, but changed a bit of the way they were used. Instead of simmering and mashing the squash, I grated it just like the onion, and then instead of deep frying, just sauteing, with 2 tablespoons of butter. Somewhat like a pancake, loosely speaking. While it isn't puffy like a deep-fried fritter, it was quite good and with a little less in the fat calorie column. The fat content is the only reason I didn't give a full five stars, but that is just a personal thing. Thanks for a great idea!
If I could give this 10 stars I would. I only had dried chopped onions, so I cooked them with the squash and pureed them all together. I took others' advice and added a little garlic powder. Otherwise I followed the recipe exactly. I had planned on taking these to a potluck, so I tried them out on the crew of college age house painters working on my house first. They loved them, so I took them to the potluck. I let my son and his friend each try one in the car and they took a "vote" to eat all the puffs in the car and not even take them in to share. This from a boy who gags on cooked summer squash! I over-rode their vote and got several requests for the recipe! Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Summer Squash Puffs
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 42
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