Description: These Southern Squash Puppies are a delightful twist on traditional hush puppies, incorporating the subtle sweetness of yellow squash. Crispy on the outside and fluffy on the inside, they make the perfect appetizer or side dish for any meal. Packed with flavor and easy to make, these squash puppies are sure to become a family favorite!
Ingredients:
- 5 medium yellow squash
- ¾ cup self-rising yellow cornmeal
- ¼ cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon cayenne pepper
- ½ medium sweet onion, minced
- ½ jalapeño, finely minced (optional, for a little kick)
- ½ cup buttermilk
- 1 egg, lightly beaten
- Vegetable oil (for frying)
Preparation:
Step 1: Prepare the Squash Begin by washing the yellow squash thoroughly. Halve each squash lengthwise and then cut them into 2-inch pieces. This ensures even cooking and easy mashing later on.
Step 2: Steam the Squash Place the squash pieces in a steamer basket over boiling water. Cover and steam until the squash is very tender, about 12-15 minutes. The squash should be easily pierced with a fork.
Step 3: Mash the Squash Carefully remove the steamed squash from the steamer basket and transfer it to a large bowl. Use a fork or potato masher to mash the squash until it is smooth. Ensure there are no large lumps for the best texture in your squash puppies.
Step 4: Combine Dry Ingredients In a separate large bowl, combine the dry ingredients: cornmeal, all-purpose flour, sugar, ½ teaspoon of salt, black pepper, and cayenne pepper. Whisk them together to ensure even distribution. This creates the perfect base for the squash puppies, ensuring they are well-seasoned and have the right texture.
Step 5: Mix Wet Ingredients with Squash To the mashed squash, add the minced sweet onion, finely minced jalapeño (if using), buttermilk, and the lightly beaten egg. Mix everything together thoroughly until well combined. The buttermilk adds a tangy flavor and helps to create a moist and tender interior.
Step 6: Combine Wet and Dry Ingredients Gradually fold the squash mixture into the cornmeal mixture, stirring just until blended. Be careful not to overmix, as this can result in tough squash puppies. A few lumps are okay – the goal is to just bring everything together.
Instructions:
- Heat the Oil: In a deep cast iron skillet or Dutch oven, pour vegetable oil to a depth of about 1 inch. Heat the oil over medium-high heat until it reaches a temperature of 350°F (175°C). You can use a thermometer to ensure the oil is at the right temperature. If you don’t have a thermometer, test the oil by dropping a small amount of batter into it; if it sizzles and turns golden brown in about 3 minutes, it’s ready.
- Fry the Squash Puppies: Once the oil is hot, carefully drop rounded tablespoonfuls of the batter into the hot oil. Avoid overcrowding the skillet, as this can lower the oil temperature and result in greasy squash puppies. Fry them until they are golden brown, which should take about 3 minutes per side.
- Drain and Season: Once the squash puppies are crispy and cooked through, remove them from the oil with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Sprinkle a little more salt on top while they are still hot to enhance their flavor.
- Serve: Serve the squash puppies immediately while they are hot and crispy. They are delicious on their own or with your favorite dipping sauce.
Why You Will Love This Recipe:
These Southern Squash Puppies are more than just a tasty treat; they’re a versatile addition to any meal. The combination of sweet squash, savory seasonings, and crispy texture makes them irresistible. They are easy to make, using simple ingredients that you likely already have in your pantry. Plus, they are a great way to sneak in some extra vegetables for picky eaters! Whether you’re hosting a backyard barbecue, need a quick appetizer, or want a comforting side dish, these squash puppies are sure to please.
Cooking Rating:
- Ease of Preparation: Easy
- Taste: Delicious
- Overall: Highly Recommended
Serving Suggestions:
- As an Appetizer: Serve with a side of creamy ranch dressing, spicy remoulade sauce, or a sweet honey-mustard dip.
- As a Side Dish: Pair them with grilled chicken, fried fish, or a hearty barbecue meal.
- For a Snack: Enjoy them on their own for a quick and satisfying snack.
- With a Salad: Add them to a green salad for extra flavor and texture.
Tips:
- Don’t Overmix: Overmixing the batter can result in tough squash puppies. Mix just until the ingredients are combined.
- Control the Oil Temperature: Ensure the oil is hot enough before frying the squash puppies. If the oil is not hot enough, they will absorb too much oil and become greasy.
- Use Fresh Ingredients: Fresh yellow squash and sweet onion will give the best flavor to your squash puppies.
- Add Some Spice: For a spicier kick, add more cayenne pepper or a pinch of red pepper flakes to the batter.
- Make Ahead: The batter can be made ahead of time and stored in the refrigerator for up to 24 hours.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Nutritional Information: (Approximate values per serving)
- Calories: 150
- Protein: 3g
- Sodium: 300mg
Conclusion:
Southern Squash Puppies are a delightful and easy-to-make treat that’s perfect for any occasion. With their crispy exterior and fluffy interior, they offer a unique twist on traditional hush puppies that’s sure to impress. Whether you’re serving them as an appetizer, side dish, or snack, these squash puppies are a crowd-pleaser that will leave everyone wanting more. So, gather your ingredients, follow the simple steps, and get ready to enjoy a taste of Southern comfort!
Questions and Answers About This Recipe:
Q1: Can I use frozen squash for this recipe? A: While fresh squash is recommended for the best flavor and texture, you can use frozen squash in a pinch. Make sure to thaw it completely and squeeze out any excess moisture before mashing it.
Q2: Can I bake these squash puppies instead of frying them? A: Yes, you can bake them for a healthier option. Preheat your oven to 375°F (190°C). Place the batter in small mounds on a baking sheet lined with parchment paper and bake for about 20-25 minutes, or until golden brown. Keep in mind that the texture will be slightly different from fried squash puppies.
Q3: What can I use if I don’t have buttermilk? A: If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then filling the cup with milk to reach the ½ cup mark. Stir and let it sit for 5 minutes before using.
Q4: Can I add other vegetables to this recipe? A: Absolutely! Feel free to experiment with other vegetables like zucchini, corn, or bell peppers. Just make sure to adjust the amount of dry ingredients accordingly to maintain the right consistency.
Q5: How long can I store leftover squash puppies? A: Leftover squash puppies can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or toaster oven for the best texture.
