In addition to using up your prolific squash, they'll sneak in some veggie fiber goodness to your diet.
Yields 4 servings
- 1 egg, beaten
- 1/4 cup white sugar
- 1/4 cup onion, grated
- 1/2 cup self-rising flour*
- 1/2 cup self-rising cornmeal*
- ~2 cups (or ~1 squash) of shredded summer squash (zucchini, yellow squash, patty pan, etc.)
- oil for frying*
- 1-2 T chopped parsley or other herbs from your garden
- Tony's Chachere's for a little kick
*If you don't have self-rising flour or cornmeal, add 1/2 tsp baking powder and 1/2 tsp salt. You can also use half/half white/wheat flour.
*Canola oil has the highest amount of Omega 3's of all the vegetable oils - even more than olive oil. Although peanut oil fries well at higher temperatures, it's much more expensive.
- Heat oil in deep fat fryer or in heavy pot (3" deep oil) to 350F
- Mix all ingredients (except oil) together and let sit 5-10 minutes (for time for squash to release liquid)
- The longer they sit, the more moist they'll be, but don't sit too long or they won't be as fluffy.
- Wet your hands with water to keep dough from sticking
- Roll mixture into ~ nickel sized balls and add to hot oil
- Cook until golden brown.
- They will expand to golf ball size
- Remove from oil and place on paper towel to cool
- Cut one open to make sure it has cooked, if not, cook a little longer. The bigger the ball, the longer it needs to cook.
- Eat when cool to the touch