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Summer Squash Puffs
Summer Squash Puffs
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Zesty summer squash and corn muffin mix fritters - a crispy delight!
Ingredients:
  • 1 quart oil for frying
  • 4 summer squash, cut into chunks
  • 1 medium onion, grated
  • 2 eggs, beaten
  • 0.66666668653488 cup all-purpose flour
  • 0.66666668653488 cup dry corn muffin mix
  • 2 teaspoons baking powder
  • 0.75 teaspoon salt
Instructions:
  • Warm up the oil in a deep, sturdy skillet or fryer until it reaches 365 degrees F (185 degrees C).
  • In a pot, submerge the squash in water and boil until tender, about 10 minutes. Drain and mash.
  • Combine 2 cups of squash*, onion, and eggs in a bowl. In a separate bowl, mix flour, corn muffin mix, baking powder, and salt. Blend the squash mixture into the flour mixture until well combined.
  • Spoon rounded tablespoons of the squash and flour mixture into the hot oil. Fry until evenly golden brown and crispy, then drain on paper towels.

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