How to Make Squash Puppies

With my garden exploding with squash on a daily basis, I have had to find inventive ways to cook them.

I had found a hush puppy recipe a while back, but it was a bit dry.  Knowing that squash is full of liquid and it makes quick bread (like zucchini bread) very moist, I decided to try it out in the hush puppies.  The result: moist, yet crispy, squash puppies!

In addition to using up your prolific squash, they'll sneak in some veggie fiber goodness to your diet.

Yields 4 servings

Ingredients

• 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*

Optional

• 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.

Directions

• 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

Enjoy!