Squash Puppies Cornmeal Fritters (Print Version)
Tender squash, jalapeño, and onion create crispy cornmeal bites—perfect for a snack or savory appetizer.
# Ingredients:
→ Vegetables
01 -
5 medium yellow squash
02 -
1/2 medium sweet onion, minced
03 -
1/2 jalapeño, finely minced
→ Dry Ingredients
04 -
3/4 cup self-rising yellow cornmeal
05 -
1/4 cup all-purpose flour
06 -
1 tablespoon granulated sugar
07 -
1 teaspoon kosher salt
08 -
1/4 teaspoon freshly ground black pepper
09 -
1/8 teaspoon cayenne pepper
→ Dairy and Eggs
10 -
1/2 cup buttermilk
11 -
1 large egg, lightly beaten
→ Frying
12 -
Vegetable oil, for deep frying
# Instructions:
01 -
Halve the yellow squash lengthwise and slice into 2-inch pieces. Steam pieces in a steamer basket set over boiling water until fork-tender, about 12 to 15 minutes.
02 -
Transfer steamed squash to a bowl and thoroughly mash with a fork until smooth.
03 -
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, 1/2 teaspoon kosher salt, black pepper, and cayenne pepper until evenly blended.
04 -
Add minced onion, jalapeño, buttermilk, and lightly beaten egg to the mashed squash, stirring until homogenous.
05 -
Gently fold the squash mixture into the bowl of dry ingredients, stirring just until incorporated. Avoid overmixing to maintain tenderness.
06 -
Pour vegetable oil into a deep cast iron skillet or Dutch oven to a depth of approximately 1 inch. Heat oil over medium-high until it reaches 350°F (175°C).
07 -
Carefully drop rounded tablespoonfuls of batter into the hot oil, being sure not to overcrowd. Fry in batches for about 3 minutes per side or until golden brown.
08 -
Remove the cooked fritters using a slotted spoon and transfer to a paper towel-lined tray. Immediately sprinkle lightly with additional kosher salt while hot.
# Notes:
01 -
For best results, drain excess moisture from the mashed squash before mixing to prevent soggy batter.