Description: These Southern Squash Puppies are a delightful twist on the classic hush puppy, featuring the sweetness of fresh yellow squash, a hint of spice, and a crispy, golden exterior. Perfect as a side dish, appetizer, or even a snack, these little fritters are bursting with flavor and Southern charm. They are easy to make and sure to be a crowd-pleaser!
Ingredients:
- 5 medium yellow squash
- ¾ cup self-rising yellow cornmeal
- ¼ cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt, divided
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon cayenne pepper (just a hint of heat!)
- ½ medium sweet onion, minced
- ½ jalapeño, finely minced (adjust to your spice preference)
- ½ cup buttermilk
- 1 egg, lightly beaten
- Vegetable oil, for frying
Preparation:
Step 1: Steam the Squash
Begin by preparing the squash. Wash and slice the squash lengthwise, then cut into 2-inch chunks. This ensures even cooking. Steam the squash chunks until they are soft and easily pierced with a fork, typically around 12 to 15 minutes. Steaming helps retain the squash’s natural sweetness and moisture, which is crucial for a tender final product.
Step 2: Mash the Squash
Once the squash is steamed and slightly cooled, transfer it to a bowl. Use a potato masher or a fork to mash the squash until smooth. The texture should be velvety, with no large lumps. This mashed squash forms the base of your puppies, providing a delicate flavor and binding the other ingredients together.
Step 3: Mix the Dry Ingredients
In a separate large bowl, whisk together the dry ingredients. Combine the self-rising yellow cornmeal, all-purpose flour, sugar, ½ teaspoon of salt, black pepper, and cayenne pepper. Whisking ensures that the ingredients are evenly distributed, preventing clumps and guaranteeing a consistent flavor profile. The cornmeal provides the classic hush puppy texture, while the flour adds structure.
Step 4: Incorporate the Flavor Boosters
Add the minced sweet onion and jalapeño to the mashed squash. These aromatics infuse the squash with a savory and slightly spicy depth. Follow this with the buttermilk and lightly beaten egg. Buttermilk adds a subtle tanginess and helps to tenderize the batter, while the egg acts as a binder, holding everything together. Stir well to combine all these elements thoroughly.
Step 5: Combine Wet and Dry
Gently fold the squash mixture into the bowl of dry ingredients. It is essential to avoid overmixing at this stage. Stir just until the dry ingredients are moistened and there are no visible pockets of flour or cornmeal. Overmixing can lead to tough squash puppies, and we want them light and fluffy.
Step 6: Prepare for Frying
In a deep cast iron skillet or Dutch oven, pour about an inch of vegetable oil. Heat the oil over medium-high heat until it reaches a temperature of approximately 350°F (175°C). You can test the oil’s readiness by dropping a small amount of batter into the oil; if it sizzles and turns golden brown within a few seconds, the oil is ready. Ensure you have enough space in the skillet to avoid overcrowding.
Step 7: Fry to Golden Perfection
Carefully drop rounded tablespoons of the batter into the hot oil. Do not overcrowd the skillet; fry in batches to maintain the oil temperature. Fry the squash puppies until they are golden brown on all sides, about 3 minutes per side. This ensures they are cooked through and have a delightful crispy exterior.
Step 8: Drain and Season
Remove the fried squash puppies from the oil using a slotted spoon or spider. Place them on a plate lined with paper towels to drain off excess oil. While they are still hot, sprinkle them with the remaining ½ teaspoon of salt. This enhances their flavor and provides a satisfying contrast to the sweetness of the squash.
Why you will love this recipe
These Southern Squash Puppies are more than just a recipe; they are a celebration of simple ingredients transformed into a delicious, comforting dish.
- They are incredibly easy to make, perfect for weeknight dinners or weekend gatherings.
- The combination of sweet squash, savory onion, and a hint of spice is irresistible.
- They are a great way to use up summer squash from your garden or local farmer’s market.
- The crispy exterior and tender interior create a delightful textural contrast.
- They are versatile and can be served as a side dish, appetizer, or snack.
- They are a unique and memorable twist on the classic hush puppy.
- Kids and adults alike will love them!
- They are naturally gluten-free (if using certified gluten-free cornmeal and flour).
- They evoke a sense of nostalgia and Southern hospitality.
- They are simply delicious!
Serving Suggestions:
- Serve them as a side dish with grilled meats, such as chicken, pork, or fish.
- Pair them with a creamy dipping sauce, such as ranch dressing, honey mustard, or a spicy aioli.
- Serve them alongside a bowl of chili or soup.
- Use them as an appetizer at your next party or gathering.
- Enjoy them as a snack with a cold drink on a hot summer day.
- Top them with a dollop of sour cream and a sprinkle of fresh chives for a more elegant presentation.
- Serve them with a side of coleslaw or potato salad for a classic Southern meal.
- Offer them as a vegetarian option at your next barbecue.
- Get creative with your dipping sauces! Try a sweet and tangy barbecue sauce, a zesty lime crema, or a creamy avocado dip.
- For a fun twist, serve them on skewers with grilled vegetables.
Tips:
- Use fresh, high-quality yellow squash for the best flavor.
- Adjust the amount of jalapeño to your preference. If you like it spicy, add more; if you prefer a milder flavor, use less or omit it altogether.
- Do not overmix the batter, as this can result in tough squash puppies.
- Make sure the oil is hot enough before frying to ensure a crispy exterior.
- Fry in batches to avoid overcrowding the skillet and lowering the oil temperature.
- Drain the squash puppies on paper towels to remove excess oil.
- Sprinkle with salt while they are still hot for the best flavor.
- Serve them immediately for the best texture and flavor.
- If you have leftover squash puppies, store them in an airtight container in the refrigerator. Reheat them in the oven or toaster oven for the best results.
- Experiment with different spices and herbs to create your own unique flavor combinations.
- For a sweeter version, add a drizzle of honey or maple syrup to the batter.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Nutritional Information:
(Note: Nutritional information is approximate and may vary based on specific ingredients and portion sizes.)
Calories: Approximately 150-200 per serving (3-4 puppies)
Protein: 3-4 grams
Sodium: 200-300mg
Conclusion
Southern Squash Puppies are a delightful and versatile dish that captures the essence of Southern cooking. With their sweet and savory flavor, crispy exterior, and tender interior, they are sure to be a hit with family and friends. Whether you serve them as a side dish, appetizer, or snack, these little fritters are a golden bite of summer that you will want to make again and again. So, gather your ingredients, fire up the skillet, and get ready to enjoy a taste of Southern comfort!
Questions and Answers:
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. Be sure to thaw it completely and squeeze out any excess moisture before mashing it.
Q2: Can I bake these instead of frying them?
A: Yes, you can bake them, although the texture will be slightly different. Preheat your oven to 375°F (190°C). Place the squash puppies on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until golden brown.
Q3: Can I make these ahead of time?
A: Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. However, it is best to fry the squash puppies just before serving for the best texture.
Q4: What can I substitute for 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 1/2 cup of milk. Let it sit for 5 minutes before using.
Q5: Can I add cheese to the batter?
A: Absolutely! Adding shredded cheddar cheese, Monterey Jack cheese, or even a little bit of Parmesan cheese can add a delicious cheesy flavor to the squash puppies. About 1/2 cup of shredded cheese should be perfect.
