Total Time
31mins
Prep 25 mins
Cook 6 mins

If you like hush puppies, you gotta try these squash puppies. I think a person who doesn't like squash will love these.

Ingredients Nutrition

Directions

  1. Combine the first 5 ingredients in large bowl. Stir together the squash and next 3 ingredients; add to the cornmeal mixture. Stir until blended.
  2. Pour oil to the depth of 1/2 inch deep into a cast iron skillet (or any heavy skillet). Heat to 350°F drop batter by rounded tablespoons full in batches. Fry 3 minutes on each side or until golden brown drain on paper towels.
  3. Sprinkle evenly with the 1/2 tsp of salt.

Reviews

(8)
Most Helpful

This is the recipe to pull out when your garden is over run with zucchini and squash and your family is begging, "No more squash!" It has a nice little kick with the red pepper (I added a 1/2 tsp.) I added the left overs to my spaghetti sauce and served over pasta. Delicious.

KitchenDabbler August 09, 2008

Totally awwesome recipe - OMG they were snarfed up!- the few leftover are even good COLD the next day! We are Southern & very exacting on what constitutes proper hushpuppies. I made these calling them fritters but they met muster well. Crispy light bites of goodness - When I make them again (this weekend for friends) I will try to sub minced green onion for a bit more color but in same quantities. Fried them outside in deep fat fryer - done in 6 minutes at 360 degrees (we made big uns too). Thank you Southern Chef in Louisiana for this recipe I will use often when squash is in season as this is a subtle way to lighten an old family fav!

Buster's friend July 03, 2007

these were so yummy! i'm throwing out my hush puppies recipe and sticking this one in its place...thanks so much for posting!

luvn-n-the-oven February 20, 2007

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