I made a few changes based on what ingredients I had on hand. First, I used butternut, rather than summer squash. Second, I left out the onion. Also I substituted garlic salt in place of the regular and corn meal for muffin mix. The biggest change I made was to pan fry rather than deep fry, to cut out some of the calories. Simply sprayed my skillet with a little Pam and dropped by teaspoon fulls. Flattened a bit and flipped. Since I cooked them this way, they were more like Squash Pancakes than puffs (think potato pancake texture). Either way, they were fantastic! I made a half batch, and using about a tsp for each, I made 30 puff/pancakes.
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I made a few changes based on what ingredients I had on hand. First, I used butternut, rather...