Summer Squash Puffs

Summer Squash Puffs

Made  times

"A light fritter-like vegetable treat. Use any summer squash, yellow or green--or a mix of both."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


40 m servings 77 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 77 kcal
  • 4%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 7.4g
  • 2%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 169 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Heat the oil in a deep, heavy skillet or deep fryer to 365 degrees F (185 degrees C).
  2. Place the squash in a pot with enough water to cover. Bring to a boil, and cook 10 minutes, or until tender. Drain, and mash.
  3. In a bowl, mix 2 cups squash*, onion, and eggs. In a separate bowl, mix the flour, corn muffin mix, baking powder, and salt. Thoroughly blend the squash mixture into the flour mixture.
  4. Drop the squash and flour mixture by rounded tablespoons into the hot oil, and fry until evenly brown and crisp. Drain on paper towels.


  • Cook's Note:
  • If you end up with more than 2 cups squash after cooking and mashing, the remainder may be reserved in the freezer.


  1. 131 Ratings

Most helpful positive review

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

Most helpful critical review

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!

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

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...

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 s...

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.

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 l...

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 p...

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. Oth...

I've tried many Summer squash recipes from this site and this one is a keeper. Fattening I'm sure, but very tasty we thought. I followed another reviewers advice and added garlic powder and 1 ...

I didn't have enough oil to deep fry this time, so they weren't as puffy and light as I expected, but the flavor was very good. Next time I'll use the deep fryer.

From around the web