A playful take on classic hush puppies—made with fresh yellow squash!
Ingredients:
5 medium yellow squash
3/4 cup self-rising yellow cornmeal
1/4 cup all-purpose flour
1 tablespoon sugar (adjust to taste)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1/2 medium sweet onion, finely minced (adjust to taste)
1/2 jalapeño, finely minced
1/2 cup buttermilk
1 egg
Vegetable oil (for frying; optional if using an air fryer)
Instructions:
1. Prepare the Squash
Trim the ends off the squash, slice in half lengthwise, then cut into 2-inch pieces.
Place in a steamer basket and steam for 12–15 minutes, or until very tender.
2. Mash the Squash
Transfer the steamed squash to a medium bowl and mash thoroughly.
3. Mix the Dry Ingredients
In a large mixing bowl, combine the cornmeal, flour, sugar, salt, black pepper, and cayenne.
4. Add Onion and Jalapeño
Stir in the finely minced sweet onion and jalapeño for extra flavor and a little kick.
5. Combine Everything
Add the mashed squash, buttermilk, and egg to the dry ingredients.
Mix until all ingredients are well blended into a thick batter.
6. Cook the Squash Puppies
To Fry: Heat vegetable oil in a deep cast iron skillet or Dutch oven over medium-high heat.
Drop heaping tablespoonfuls of batter into the hot oil. Fry until golden brown on all sides. Drain on paper towels.
To Air Fry: Lightly grease the air fryer tray. Drop tablespoonfuls of batter onto the tray and air fry at 400°F, turning as needed, until golden and crispy.
7. Serve and Enjoy
Serve hot and enjoy this fresh, flavorful take on a Southern classic—perfect for summer gatherings