Jul 19, 2010
I am totally impressed with these. They were tremendously fluffy and light, with a mild flavor. I had to use up some rather too-large yellow squash, so I seeded and peeled them before grating. The baking mix I had wasn't 'buttermilk', it was the regular kind (a heart-healthy version, though). I ended up just frying them in my regular deep fryer rather than using a pan, and they turned into fritters sort of like a hush puppy but without the cornmeal. Of course they made far too many for my family, so we will end up baking them to reheat them and recrisp them tomorrow. I used an ice cream disher to portion the batter. These did like hush puppies should, they turned themselves over when they were ready to flip. I would caution against overcooking, as they will get greasy if you leave them in the oil too long. I did mine for about 3 minutes at 350F, and that might have been a touch long, though they were still moist inside. Hubby really loved these. My 5 year old daughter ate one and liked it. Definitely going to use this one again, perhaps with some herbs next time to go with the garlic and onion. Cheese might be good too, but might make them greasier. I expect you could use egg whites instead of whole eggs to lighten them a little more. Really a great, simple recipe. Thank you!
—shris
