Squash Puppies Recipe

If you’re craving a crunchy, golden treat that’s bursting with summer freshness, you have to try this Squash Puppies Recipe. These delightful fritters combine tender shredded yellow squash with a crispy cornmeal crust that’s simply irresistible and perfect for any occasion. Whether you’re serving them as a snack, appetizer, or side, these squash puppies deliver a wonderful blend of texture and flavor that’s sure to become a family favorite.

Ingredients You’ll Need

The beauty of this Squash Puppies Recipe lies in its simple, wholesome ingredients that work perfectly together to create that signature crispy exterior and moist, flavorful interior. Each component is thoughtfully chosen to enhance taste, texture, and color for a truly satisfying bite.

• 2 cups shredded yellow squash: Fresh squash provides a tender, slightly sweet base that keeps these puppies light and moist.
• 1/2 cup finely chopped onion: Adds a mild pungency and depth of flavor that complements the squash perfectly.
• 1 cup cornmeal: Essential for that crunchy, golden crust and its slightly nutty flavor.
• 1/2 cup all-purpose flour: Helps bind the batter together while keeping the fritters tender.
• 1 teaspoon baking powder: Gives the batter a light, airy texture as it fries.
• 1 teaspoon salt: Enhances all the flavors and balances sweetness from the squash.
• 1/2 teaspoon black pepper: Adds a gentle spice that wakes up the palate.
• 2 large eggs, beaten: Acts as a binder and adds richness to the mixture.
• 1/2 cup milk: Keeps the batter moist and helps everything blend smoothly.
• Vegetable oil, for frying: You’ll need enough to fry the puppies until crisp and golden.

How to Make Squash Puppies Recipe

Step 1: Prepare the Squash

Begin by shredding about two medium yellow squash, then wrap them in a clean kitchen towel and squeeze out excess moisture. This step is crucial because removing water prevents soggy puppies and helps the batter stick more effectively.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and black pepper. This fills the foundation of your Squash Puppies Recipe, giving it that irresistible crispy texture with just the right seasoning.

Step 3: Combine Wet Ingredients

In a separate bowl, beat the eggs and stir in the milk until fully mixed. These wet ingredients will bind the dry components and add moisture that keeps the puppies tender on the inside.

Step 4: Combine Batter

Add the egg and milk mixture to the dry ingredients and stir well until smooth. Then fold in the shredded squash and chopped onion, making sure everything is evenly incorporated for consistent bites.

Step 5: Heat Oil

Heat about 2 inches of vegetable oil in a deep skillet or heavy pot to 350 degrees Fahrenheit (175 degrees Celsius). Maintaining this temperature ensures the puppies fry quickly to golden perfection without absorbing excess oil.

Step 6: Fry the Puppies

Using a spoon, drop spoonfuls of batter into the hot oil without crowding the pan. Fry in batches for about 3 to 4 minutes per side, turning occasionally, until each puppy is beautifully crisp and golden brown all over.

Step 7: Drain and Serve

Remove the puppies with a slotted spoon and place them on paper towels to drain any extra oil. Serve these warm with your favorite dipping sauces for a plateful of comfort and crunch.

How to Serve Squash Puppies Recipe

Garnishes

Sprinkle fresh herbs such as chopped parsley or chives over the cooked puppies for a bright, fresh finish. A light dusting of grated Parmesan cheese adds a savory kick that elevates each bite.

Side Dishes

Squash puppies pair wonderfully with classic Southern sides like coleslaw, baked beans, or a crisp green salad. Their crispy texture and mild flavor complement heartier mains such as fried chicken or grilled fish beautifully.

Creative Ways to Present

For a fun twist, serve these squash puppies on skewers with a drizzle of spicy aioli or place them atop a bed of zesty salsa for colorful finger food. Presentation can turn this simple dish into a stunning party appetizer everyone will rave about.

Make Ahead and Storage

Storing Leftovers

Leftover squash puppies are best stored in an airtight container in the refrigerator where they will keep well for up to 2 days. To maintain crispness, avoid stacking them too tightly.

Freezing

You can freeze uncooked batter by scooping dollops onto a parchment-lined tray and freezing until solid. Transfer to a freezer-safe bag and fry from frozen for a convenient quick snack anytime.

Reheating

Reheat leftovers in a hot oven or air fryer rather than a microwave to restore that lovely crunch without drying them out. About 5-7 minutes at 375 degrees Fahrenheit usually does the trick.

FAQs

Can I use zucchini instead of yellow squash?

Absolutely! Zucchini is a perfect substitute and works wonderfully in this Squash Puppies Recipe, offering a similar texture and mild flavor.

What dipping sauces go well with squash puppies?

Try spicy ranch, honey mustard, or a tangy remoulade for delicious dips that complement the crispy and savory puppies.

Are squash puppies gluten-free?

The recipe includes all-purpose flour, so it is not gluten-free as written. However, you can experiment with gluten-free flour blends to make a gluten-free version.

Can I bake these instead of frying?

While frying gives the best crispy texture, you can bake squash puppies at 400 degrees Fahrenheit on a greased baking sheet for about 20 minutes if you prefer a lighter option.

How do I know when the oil is hot enough for frying?

Use a thermometer for accuracy; the oil should be around 350 degrees Fahrenheit. Alternatively, drop a small bit of batter in—if it bubbles and rises immediately, the oil is ready.

Final Thoughts

There is something so comforting about a plate of hot, crispy squash puppies fresh from the fryer. This Squash Puppies Recipe captures that perfect balance of crispy crunch and tender, flavorful inside that’ll have everyone asking for seconds. Give it a try and enjoy sharing these golden bites with your favorite people!

Squash Puppies Recipe

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• Author: admin
• Total Time: 30 minutes
• Yield: 12 servings 1x

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Description

Deliciously crispy and golden brown squash puppies made with shredded yellow squash, cornmeal, and a blend of spices. These deep-fried fritters are perfect as a savory snack or side dish, offering a delightful combination of textures and flavors in under 30 minutes.

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Ingredients

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Main Ingredients

• 2 cups shredded yellow squash (about 2 medium squash)
• 1/2 cup finely chopped onion
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs, beaten
• 1/2 cup milk
• Vegetable oil, for frying (about 2 inches deep)

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Instructions

1. Prepare the Squash: Place shredded squash in a clean kitchen towel and squeeze out excess moisture. This step ensures the fritters are not soggy and helps achieve a crisp texture.
2. Mix Dry Ingredients: In a large bowl, combine cornmeal, all-purpose flour, baking powder, salt, and black pepper. Stir well to evenly distribute the leavening and seasonings.
3. Combine Wet Ingredients: In another bowl, whisk together the beaten eggs and milk until fully blended to add moisture and help bind the mixture.
4. Make the Batter: Add the egg and milk mixture to the dry ingredients and stir gently to combine without overmixing.
5. Incorporate Vegetables: Fold in the shredded squash and finely chopped onion into the batter until evenly mixed, ensuring every bite has balanced flavor.
6. Heat the Oil: In a deep skillet or pot, heat about 2 inches of vegetable oil to 350°F (175°C). Use a thermometer to maintain accurate frying temperature for the perfect crispness.
7. Fry the Squash Puppies: Using a spoon, drop spoonfuls of batter into the hot oil carefully, frying in batches to avoid overcrowding which can lower the oil temperature.
8. Cook Until Golden: Fry each batch for about 3–4 minutes per side, turning as needed, until the puppies are golden brown and cooked through.
9. Drain Excess Oil: Remove the fried squash puppies with a slotted spoon and place them on paper towels to drain any excess oil.
10. Serve Warm: Serve the squash puppies warm with your favorite dipping sauce, such as ranch dressing or spicy aioli, for a tasty appetizer or side dish.

Notes

• Squeeze out as much moisture as possible from the squash to prevent soggy puppies.
• Maintain oil temperature at 350°F to ensure even cooking and crispiness.
• Do not overcrowd the pan when frying to avoid lowering the oil temperature and soggy results.
• Customize seasoning by adding herbs like chopped parsley or a pinch of cayenne pepper for extra flavor.
• These can be kept warm in a low oven (200°F) while frying remaining batches.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Southern American