SQUASH PUPPIES
I love yellow squash. This is a tasty variation on plain hush puppies. Good served with fish or any other meal you'd normally serve hush puppies. Or serve as an appetizer, with your favorite dip.
I love yellow squash. This is a tasty variation on plain hush puppies. Good served with fish or any other meal you'd normally serve hush puppies. Or serve as an appetizer, with your favorite dip.
- Carbohydrate 47.7886551619846 g
- Cholesterol 48.77 mg
- Fat 3.62600834829963 g
- Fiber 6.1861862608436 g
- Protein 10.078644120342 g
- Saturated Fat 1.02079754488413 g
- Serving Size 1 1 Serving (361g)
- Sodium 608.133323159795 mg
- Sugar 41.602468901141 g
- Trans Fat 0.522840013466715 g
- Calories 250 calories
Step-by-step
- Slice squash and boil till tender, drain well, mash and drain again.
- Combine squash and remaining ingredients and mix well.
- Drop by rounded teaspoonfuls into hot oil and fry about 5 minutes or till golden brown.
Standard cornmeal hush puppies rely entirely on dry pantry staples and boiling liquid to hydrate their base. Squash puppies introduce high-water vegetables into the batter, altering both the internal texture and the frying dynamics. Managing that moisture correctly separates a light, tender interior from a dense, greasy failure.
Controlling Moisture in High-Water Vegetables
Yellow crookneck squash contains a high percentage of water that must be aggressively managed before the batter hits the hot oil. Boil the sliced squash until fully tender, drain thoroughly through a fine-mesh strainer, mash the pieces, and press them against the mesh to expel trapped cellular liquid. If excess water remains, the batter becomes too loose to hold its spherical shape and will spatter violently when submerged in fat. When mixing, combine the dry self-rising cornmeal and all-purpose flour just until hydrated to prevent the gluten from overdeveloping, which yields tough fritters. Maintain frying oil at 365 degrees Fahrenheit. Drop the batter by rounded teaspoonfuls into the pan without overcrowding the vessel, frying in batches for roughly five minutes until the exterior achieves a deep golden brown and an internal temperature reaches 200 degrees Fahrenheit.
- If the batter spreads too thinly in the oil, fold in an additional tablespoon of self-rising cornmeal to absorb surplus liquid.
- To freeze these fritters for later use, cool them completely on a wire rack, transfer them to airtight freezer bags, and store them for up to two months.
- Reheat thawed squash puppies on a baking sheet at 375 degrees Fahrenheit for eight minutes to restore the crispy crust without burning the exterior.
