Summer Squash Puffs Recipe - Allrecipes.com
Summer Squash Puffs Recipe
  • READY IN 40 mins

Summer Squash Puffs

Recipe by  

"A light fritter-like vegetable treat. Use any summer squash, yellow or green--or a mix of both."

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Ingredients Edit and Save

Original recipe makes 24 servings Change Servings
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  • PREP

    10 mins
  • COOK

    30 mins
  • READY IN

    40 mins

Directions

  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.
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Footnotes

  • 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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 07, 2006

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
Jul 13, 2013

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!

 
Aug 19, 2004

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.

 
Jul 26, 2010

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).

 
Jan 19, 2007

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.

 
Jul 09, 2006

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!

 
Sep 18, 2007

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!

 
Jul 23, 2008

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!

 

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Nutrition

  • Calories
  • 77 kcal
  • 4%
  • Carbohydrates
  • 7.4 g
  • 2%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 4.7 g
  • 7%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 1.6 g
  • 3%
  • Sodium
  • 169 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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