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Squash Puppies

Squash Puppies: A Southern Classic Reinvented


  • Author: Sara
  • Total Time: 40 mins
  • Yield: 12 fritters 1x
  • Diet: Vegetarian

Description

Crispy, golden squash patties with a Southern twist — perfect for summer meals or a savory snack.


Ingredients

Scale
  • 5 medium yellow squash
  • 3/4 cup self-rising yellow cornmeal
  • 1/4 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1/2 medium sweet onion, minced
  • 1/2 jalapeño, finely minced
  • 1/2 cup buttermilk
  • 1 egg, lightly beaten
  • Vegetable oil (for frying)

Instructions

  1. Start by halving the yellow squash lengthwise and then cutting it into 2-inch pieces. Steam them until tender, about 12–15 minutes.
  2. Once steamed, mash the squash with a fork until smooth.
  3. In a large bowl, mix the cornmeal, flour, sugar, 1/2 teaspoon salt, black pepper, and cayenne pepper.
  4. Stir the mashed squash with the minced onion, jalapeño, buttermilk, and beaten egg.
  5. Fold the squash mixture into the dry ingredients. Stir until just blended. Do not overmix.
  6. Heat vegetable oil in a cast-iron skillet or Dutch oven to about 1 inch deep.
  7. Drop rounded tablespoonfuls of the batter into the hot oil. Fry about 3 minutes per side until golden brown.
  8. Remove and drain on paper towels. Sprinkle a bit of extra salt on top while still hot.

Notes

Great for using up summer squash! These fritters are best served hot with a dipping sauce or sour cream.

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Southern

Nutrition

  • Serving Size: 1 fritter
  • Calories: 120
  • Sugar: 2g
  • Sodium: 220mg
  • Fat: 6g
  • Saturated Fat: 1g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 20mg

Keywords: squash fritters, Southern recipe, yellow squash, summer vegetables, savory pancakes