Golden, crispy fritters made with fresh yellow squash, sweet onion, and a touch of jalapeño—perfect for summer gatherings or anytime Southern comfort food is on the menu.
🛒 Ingredients
Produce & Dairy
5 medium yellow squash
½ medium sweet onion, minced
½ jalapeño, finely minced
½ cup buttermilk
1 large egg, lightly beaten
Dry Ingredients
¾ cup self-rising yellow cornmeal
¼ cup all-purpose flour
1 tbsp sugar
1 tsp salt, divided
¼ tsp freshly ground black pepper
⅛ tsp cayenne pepper
Other
Vegetable oil, for frying
🍳 Instructions
1. Prep the Squash
Halve the squash lengthwise and cut into 2-inch pieces. Steam until tender, about 12–15 minutes.
Mash thoroughly with a fork until mostly smooth.
2. Mix the Dry Ingredients
In a large bowl, whisk together:
Cornmeal
Flour
Sugar
½ tsp salt
Black pepper
Cayenne pepper
3. Make the Batter
In a separate bowl, combine:
Mashed squash
Minced onion
Jalapeño
Buttermilk
Egg
Stir the squash mixture into the dry ingredients just until combined. Don’t overmix.
4. Fry the Squash Puppies
In a cast-iron skillet or Dutch oven, heat about 1 inch of vegetable oil to 350°F (use a thermometer for accuracy).
Drop batter by rounded tablespoonfuls into hot oil. Fry 3 minutes per side or until golden brown.
5. Drain and Serve
Remove to a paper towel–lined plate. Immediately sprinkle with remaining salt while hot.
Serve warm as a side dish, appetizer, or snack.
🔥 Tips for Success
Use fresh squash: Avoid overripe squash, which can be watery.
Mash well: Ensures even texture and smooth blending.
Rest batter: Chill 10–15 minutes before frying for crispier edges.
Control your oil: Keep temperature consistent for even cooking.
Drain well: Always use paper towels to prevent sogginess.
🍴 Why You’ll Love It
✔️ A creative way to use up garden squash
✔️ Crispy outside, soft and flavorful inside
✔️ Packed with Southern charm
✔️ Budget-friendly and perfect for a crowd
✔️ A fun family or group cooking activity