Summer Squash Puffs

Name: Summer Squash Puffs
Ingredients: 1 quart oil for frying; 4 summer squash, cut into chunks; 1 medium onion, grated; 2 eggs, beaten; 2/3 cup all-purpose flour; 2/3 cup dry corn muffin mix; 2 teaspoons baking powder; 3/4 teaspoon salt

8 ingredients

4 steps

Ingredients

1 quart oil for frying
4 summer squash, cut into chunks
1 medium onion, grated
2 eggs, beaten
2/3 cup all-purpose flour
2/3 cup dry corn muffin mix
2 teaspoons baking powder
3/4 teaspoon salt

Directions

1

Heat the oil in a deep, heavy skillet or deep fryer to 365 degrees F (185 degrees C).
2

Place the squash in a pot with enough water to cover. Bring to a boil, and cook 10 minutes, or until tender. Drain, and mash.
3

In a bowl, mix 2 cups squash*, onion, and eggs. In a separate bowl, mix the flour, corn muffin mix, baking powder, and salt. Thoroughly blend the squash mixture into the flour mixture.
4

Drop the squash and flour mixture by rounded tablespoons into the hot oil, and fry until evenly brown and crisp. Drain on paper towels.