Yellow Squash Puffs

"I have made this recipe a thousand times and we just love it. It came up for adoption and I jumped on it. Goes great with just about any main dish."
photo by mary winecoff photo by mary winecoff
photo by mary winecoff
Ready In:




  • Combine the cooked squash and egg, stirring well.
  • Combine flour, cornmeal, baking powder and salt, stir well.
  • Add squash mixture and onion; stir until blended.
  • Drop squash mixture by level tablespoonful into hot oil.
  • Cook until golden brown, turning once. Drain well on paper towels.

Questions & Replies

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  1. everyone will love these as an alternative to the someimes dry hush-puppies. If you'd like to have a little more zing to your squash puffs - substitute fish fry instead of the cornmeal...this gives it a little more seasoning with some spice to it.
  2. yummy! A good way to hide veggies from kids since they look and taste like hushpuppies! We loved them
  3. Tasty little puffs! I would add a little more seasoning next time, maybe cayenne or thyme and maybe make them a little smaller. Great way to use up all those yellow squash that are around this time of year. Thanks for posting.
  4. These puffed up nice. I modified the recipe slightly for my picky eater. DD loved the hush puppies served on our summer vacation down south. I omitted the onion and added about 1 c.whole kernel sweet corn in its place. I doubled the recipe and used a whole medium fresh squash, shredded, with skin on in the food processor using the grating attachment (no prior cooking required!). <br/>My DS wanted ketchup on his, we also had some with honey.This is a really fun way to use up a little yellow squash and get some veggies in otherwise (because they wouldn't eat squash knowing it was in there). <br/>Thanks for sharing.
  5. Really enjoyed this. I added a little less onion and then put in onion powder instead, just simply because I wanted my children to eat them. I also put the smashed squash into a stainer and shook out excess water.


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