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.
- Combine the first 5 ingredients in large bowl. Stir together the squash and next 3 ingredients; add to the cornmeal mixture. Stir until blended.
- 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.
- Sprinkle evenly with the 1/2 tsp of salt.
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.
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!
these were so yummy! i'm throwing out my hush puppies recipe and sticking this one in its place...thanks so much for posting!