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Friday, August 17, 2012

Yellow Squash Puffs

Another great recipe for all that extra squash.

3/4 pounds of yellow squash, sliced
1 egg,beaten
1/3 cup all purpose flour
1/3 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1 medium onion, grated
vegetable oil

Cook squash covered with boiling water, 10-15 minutes or until tender. Drain. Mash enough squash to make 1 cup (save any remaining for another recipe). Combine 1 cup squash and egg, stir well. In a medium bowl combine cornmeal, baking powder, flour and salt, stir well.  Add the squash, egg and onion, stir until blended.
In a medium skillet warm up enough vegetable oil to cover bottom of pan. Drop a heaping tablespoon of squash mixture into hot oil.  Cook until golden brown.

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