Squash Hush Puppies


  • 1 cup cornmeal
  • 1/3 cup flour
  • 1 tsp baking powder
  • 1/2 tbsp sugar
  • 1 tsp sea salt
  • 1/4 tsp black pepper
  • 2 medium yellow squash, finely minced
  • 1/3 cup well-shaken buttermilk
  • 1 egg, lightly beaten
  • 2 tbsp grated onions
  • 1 jalapeno, minced

Oil for frying

Combine the cornmeal, flour, baking powder, sugar, salt and pepper in a large bowl.  In a separate bowl, stir together the squash, buttermilk, eggs, onion and jalapeño.

Pour the buttermilk mixture into the cornmeal mixture, and stir just until moistened. Let the batter sit for 15 minutes, undisturbed, at room temperature. Fill a saucepan, with canola oil for frying and heat over medium-high heat to between 350 degrees F and 375 degrees F.

Spoon the batter into the hot oil about 1 tablespoon at a time with an ice cream scoop. Working in batches of 6 to 8 squash puppies, fry, turning several times with a slotted spoon or frying utensil, until crispy and golden brown all over, 2 to 3 minutes. Using a slotted spoon, carefully remove the squash puppies from the pan, and drain on the prepared baking sheet. Serve hot.

From Ezra Poundcake


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