Squash Puffs Recipe

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Getting our son and daughter to eat squash was out of the question until a friend suggested I try this recipe. These puffs are similar to hush puppies, which my kids love. Now they love these!—Constance Ellenburg, Southhave, Mississippi

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Squash Puffs Recipe

Prep/Total Time: 30 min.

Yield: 4-6 Servings

10 20 30

Ingredients

1 cup mashed cooked acorn squash
1 egg
1/4 cup diced onion
1/2 cup self-rising flour
1/2 cup cornmeal
3/4 teaspoon baking powder
1 teaspoon sugar
3/4 teaspoon salt
Oil for deep-fat frying

Directions

In a bowl, combine the squash, egg and onion. Combine flour, cornmeal, baking powder, sugar and salt; add to squash mixture and mix well.
In an electric skillet, heat 1/4 in. of oil to 365°. Drop batter by tablespoonfuls into oil. Fry, a few at a time, for 2-3 minutes or until crisp and golden, turning often. Drain on paper towels. Yield: 4-6 servings.

Editor's Note: As a substitute for self-rising flour, place 3/4 teaspoon baking powder and 1/4 teaspoon salt in a 1/2 cup measuring cup. Add all-purpose flour to measure 1/2 cup.

Originally published as Squash Puffs in Taste of Home October/November 1997, p14