Prep 20 mins
Cook 20 mins
Spoonfuls of grated squash in cornmeal batter that blossom like sunflowers as they sizzle to a crisp brown. These are also good served as an alternative to hush puppies at a fish fry. From "Screen Doors and Sweet Tea - Recipes and Tales from a Southern Cook" by Martha Hall Foose.
- 2 cups self-rising cornmeal
- 1⁄2 cup self-rising flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon sugar
- 1⁄2 cup grated onion
- 1 cup grated yellow summer squash
- 1 cup buttermilk
- 1 large egg
- vegetable oil, for frying
- In a large mixing bowl, whisk the cornmeal, flour, salt, and sugar to get out any lumps. In a separate bowl, combine the onion, squash, buttermilk, and egg. Mix the wet ingredients into the dry and stir well to combine. Let sit for 15 minutes.
- Meanwhile, heat about 4 inches of oil in a deep pot or deep-fryer to 375°. Set a wire rack over newspaper or paper towels to cool and drain the squash after frying.
- Do not stir the batter. Dip two spoons in the hot oil, then scoop up one spoonful of batter and slide it into the hot oil using the other spoon. Repeat to make more fritters, dipping the spoons again into the hot oil if the batter begins to stick. Fry the squash for 2 minutes, turning as needed until crisp and deep golden brown.
- Drain on the rack set over newspaper. Serve hot.