Squash Puppies Cornmeal Fritters

Squash puppies are my favorite way to show off summer squash. These little fritters are crunchier than cornbread and somehow even more comforting. They turn a pile of squash into a Southern—style snack you will want to eat hot out of the fryer with friends and family gathered around.

I first whipped these up for a backyard cookout when I needed to use up some garden squash. My kids demolished the first batch and asked for seconds faster than I could fry them.

Ingredients

• Yellow squash: Medium and ripe squash brings sweetness and moisture to the batter Choose squash that feels firm with glossy skin
• Self—rising yellow cornmeal: Gives that classic hush puppy bite and makes the centers light and fluffy
• All—purpose flour: Helps everything stick together without getting gummy
• Sugar: Only a touch is needed to balance the spice
• Salt: Essential for pulling all the flavors together Use kosher if you have it
• Freshly ground black pepper: Adds warmth and subtle heat
• Cayenne pepper: A tiny pinch adds a gentle kick and pretty flecks throughout
• Sweet onion: Mincing ensures every bite is packed with flavor Pick onions that feel solid and have shiny skins
• Jalapeño: Finely mince it for fresh zest and a little fire Discard seeds for less heat or keep them in for a punch
• Buttermilk: Gives the batter tang and makes each bite tender and rich
• Egg: Binds everything and adds golden color
• Vegetable oil: Pick a neutral oil for frying that handles high heat like peanut or canola

Instructions

Prep the Squash:

Halve the yellow squash lengthwise then chop each half into two inch pieces. Steam the squash until fully tender which should take about twelve to fifteen minutes. This will keep the interiors soft and flavorful.

Mash the Squash:

Once steamed use a fork to mash the squash in a large bowl until you have a mostly smooth mixture with minimal lumps. This step is key for the right batter texture.

Mix the Dry Ingredients:

In a separate mixing bowl combine the self—rising cornmeal all—purpose flour sugar half the salt black pepper and cayenne. Use a fork or whisk to make sure everything is well distributed for an even crunch.

Combine the Wet Ingredients:

To your warm mashed squash add the finely minced sweet onion and jalapeño along with the buttermilk and beaten egg. Stir well to ensure every bite has flavor and moisture.

Bring Everything Together:

Add the squash mixture to the bowl of dry ingredients. Fold together gently with a spatula or big spoon just until no dry flour remains. Overmixing creates tough puppies so keep it light.

Heat the Oil:

Pour vegetable oil to about one inch deep in a heavy cast iron skillet or Dutch oven. Warm the oil over medium heat until it shimmers and a drop of batter sizzles right away about 350 degrees Fahrenheit.

Fry the Puppies:

Drop rounded tablespoonfuls of batter into the hot oil in batches. Let each one fry for about three minutes per side until deeply golden and edges turn crisp. Flip only once for best results.

Drain and Finish:

Lift the finished squash puppies out with a slotted spoon draining on paper towels. Sprinkle with the remaining salt while still steaming so the crunch sticks.

Enjoy Hot:

Taste one straight from the towel when safe to bite in. They are best enjoyed with a dipping sauce or just as they are.

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I am completely smitten with the combination of sweet onion and squash in this recipe. Bringing a basket of these golden hush puppies to the table always leads to stories about family reunions or picnics at the park.

Storage Tips

Let squash puppies cool fully before storing them in an airtight container. They keep well in the fridge for up to three days. Reheat in a toaster oven or air fryer for the best crunch. If you plan to freeze them arrange in a single layer on a baking sheet to freeze solid first then move to a freezer bag. This way they heat up perfectly for busy nights or sudden guests.

Ingredient Substitutions

No yellow squash on hand Use zucchini as a stand in or even shredded carrots in a pinch. If you only have regular cornmeal add a quarter teaspoon baking powder and a pinch of salt. You can swap out buttermilk for regular milk mixed with a teaspoon of lemon juice for similar tang.

Serving Suggestions

Pile hot squash puppies on a paper towel lined platter and serve right away. They taste amazing with classic ranch sauce tangy remoulade spicy honey or simply a dusting of extra salt. They make a fun side with barbecue fried chicken or grilled fish but are just as welcome at brunch next to eggs.

Cultural Twist

Squash puppies grew from the Souths love of hush puppies and the clever use of extra garden veggies. This is a dish that celebrates seasonal abundance with a nod to rural ingenuity. They are about as Southern as sweet tea and porch swings.

Seasonal Adaptations

Use zucchini or pattypan squash in place of yellow squash Try adding a handful of fresh corn kernels in late summer Stir chopped fresh herbs like parsley or chives into the batter for spring flavor

Success Stories

The first time I brought a platter of these to a neighborhood block party not a single one was left on the tray. Everyone from toddlers to grandparents found something to love whether it was the crispy edges or soft flavorful centers.

Freezer Meal Conversion

Make a double batch let them cool then freeze in a single layer. Pull them out and reheat straight from frozen at 350 degrees for fifteen minutes. This turns an afternoon of frying into easy snacks for weeks.

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Serve these squash puppies hot for maximum crunch and comfort. You will love their blend of sweet and savory flavors in every bite.

Frequently Asked Questions

→ How do you prepare the squash for these fritters?

Start by steaming halved and chopped squash until very tender, then mash until smooth.

→ What gives these fritters their crisp texture?

Self-rising cornmeal and frying in hot oil help achieve a crunchy exterior with a soft center.

→ Can I adjust the heat level in this dish?

Absolutely! Increase or reduce the jalapeño or cayenne pepper to suit your spice preference.

→ What oil works best for frying?

Use a neutral oil with a high smoke point, like vegetable or canola oil, for best results.

→ Are these fritters best served hot or can they be made ahead?

They're best enjoyed hot and crispy, but can be reheated in an oven to restore their crunch.