With gardening season upon us, I have been gathering up new recipes to try out with my seasonal produce. These squash puppies are loaded with freshly cooked squash to keep them moist and delicious. I also added a fresh jalapeno, seeds and all, for a little extra kick!
Happy gardening!
XO, Ashton
Squash Puppies
- Prep Time: 20m
- Cook Time: 10m
- Serves: 12
Ingredients
- 5 medium-sized yellow squash
- 1 egg, beaten
- 1/2 c buttermilk
- 1/2 jalapeno, minced finely
- 1/2 medium yellow onion, minced finely
- 1/8 tsp. cayenne pepper
- 1/4 tsp. black pepper
- 1/2 tsp. salt
- 1 tbsp. sugar
- 1/2 c all-purpose flour
- 1 c self-rising yellow cornmeal
- Vegetable oil for frying
Instructions
- Prep your squash by cleaning and cutting into large one-inch cubes. Place in a steamer basket and place basket in a pot over simmering water. Steam squash for 12-15 minutes or until squash is very tender.
- Once cooled, mash squash in a blender or with a fork.
- In a large bowl combine dry ingredients. Then add in squash, onion, jalapeno and buttermilk. Mix untill well blended.
- Pour oil to a depth of 1 inch in a deep cast iron skillet. Heat to 350 degrees. Drop batter by rounded tablespoonfuls into oil and fry until golden brown on each side, about 3 minutes per side. Drain on paper towels and sprinkle with remaining ½ teaspoon salt while still hot.
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