Introduction and Origin
Get ready to enjoy a southern classic twist! These Squash Puppies are crispy on the outside and fluffy on the inside—perfect for any gathering! 🥳✨ Inspired by traditional hush puppies, this recipe blends classic Southern comfort with the garden-fresh sweetness of yellow squash. Originating from the Southeastern United States, hush puppies have long been a staple at fish fries and barbecues. By adding squash, we’re giving them a seasonal, veggie-forward upgrade that’s just as nostalgic as it is nutritious.
Cultural Significance
In Southern kitchens, food is more than sustenance—it’s a celebration. Hush puppies were often served alongside catfish or barbecue, and over time, cooks began adding their own flair. The addition of squash not only honors the Southern tradition of using what’s in season, but also makes these puppies a hit at potlucks, picnics, and holiday feasts. They’re a nod to heritage with a light, golden twist.
Ingredients and Quantity
- 5 medium yellow squash, grated and drained
- 3/4 cup self-rising yellow cornmeal
- 1/2 cup self-rising flour
- 1/4 cup finely diced onion
- 1 large egg, lightly beaten
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- Oil for frying (vegetable or peanut oil recommended)
Optional Additions
- 1/4 cup shredded sharp cheddar cheese for extra richness
- 1 tablespoon chopped chives or green onions for added flavor
- A pinch of cayenne pepper for a little Southern heat
- A handful of crumbled cooked bacon for a savory boost
Tips for Success
- Drain the squash well: Grate and then squeeze out excess moisture with a clean kitchen towel to avoid a soggy batter.
- Use hot oil: Make sure your oil is 350°F (175°C) before frying to ensure crispiness.
- Don’t overcrowd the pan: Fry in batches so the puppies stay crispy and golden.
- Rest the batter: Let it sit for 5–10 minutes before frying for better texture and flavor meld.
Instructions
- Prepare the Squash: Grate squash and place in a clean towel. Squeeze out as much water as possible.
- Make the Batter: In a large bowl, combine cornmeal, flour, onion, garlic powder, salt, and pepper. Stir in the drained squash and beaten egg. Mix until well incorporated. Add any optional ingredients here.
- Heat the Oil: Pour 2 inches of oil into a deep skillet or pot. Heat to 350°F.
- Fry: Using a small scoop or spoon, carefully drop tablespoon-sized amounts of batter into the hot oil. Fry 2–3 minutes per side, until golden brown.
- Drain: Transfer to a paper towel-lined plate. Serve hot!
Description
These Squash Puppies are light, crunchy, and filled with subtly sweet squash flavor. The cornmeal gives a satisfying crunch, while the onion and spices add savory depth. They’re bite-sized, deeply golden, and so satisfying—especially when served with a zesty dipping sauce or a touch of honey butter.
Nutritional Information (per serving, approx. 3–4 pieces)
- Calories: 190
- Fat: 9g
- Carbohydrates: 22g
- Protein: 4g
- Fiber: 2g
- Sodium: 290mg
(Note: Nutritional values vary based on frying method and optional additions.)
Conclusion and Recommendation
Whether you’re hosting a summer cookout or looking for a creative side dish, these Squash Puppies deliver bold Southern comfort with a garden-fresh twist. They pair beautifully with fried chicken, barbecue, or a crisp salad—and they’ll disappear fast from any platter!
Embracing Healthful Indulgence
Even indulgent recipes like Squash Puppies can align with a mindful lifestyle. Try baking instead of frying, or use an air fryer for a lighter option. By incorporating vegetables into beloved classics, you get the best of both worlds—flavor and nourishment.
So grab that squash from your garden or farmer’s market and give this soulful dish a go. Your taste buds (and guests) will thank you! 🌽💛