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.
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Units: US | Metric
- 1In 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.
- 2Meanwhile, 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.
- 3Do 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.
- 4Drain on the rack set over newspaper. Serve hot.
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Nutritional Facts for Sunflower Squash
Serving Size: 1 (99 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 157.9
- Calories from Fat 18
- Total Fat 2.0 g
- Saturated Fat 0.5 g
- Cholesterol 27.6 mg
- Sodium 666.3 mg
- Total Carbohydrate 30.3 g
- Dietary Fiber 2.5 g
- Sugars 2.4 g
- Protein 5.3 g