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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4-6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4-6 servings


  • 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


  1. In a bowl, combine the squash, egg and onion. Combine flour, cornmeal, baking powder, sugar and salt; add to squash mixture and mix well.
  2. 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

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