Italian Herb Cheesy Squash Puffs

Becky Hudgins

By
@JimorBecky

We love these with a cream soup.They are even good with breakfast instead of toast or biscuits.

Picture's coming soon.

Rating:
★★★★★ 1 vote
Comments:
Serves:
makes about 4 dozen
Prep:
45 Min
Cook:
45 Min

Ingredients

2 c
mashed yellow squash about 3 medium
2 large
eggs, beaten
2/3 c
all purpose flour
2/3 c
cornmeal
2/3 c
grated parmesan cheese
2 tsp
baking powder
1 tsp
salt
1 Tbsp
dry italian herb blend
1 medium
onion grated fine
oil for pan frying or deep frying

Step-By-Step

1Add squash to saucepan and cover with salted water. Cook, covered, 10 to 15 minutes or until tender. Drain and mash enough squash to make 2 cups.
2Combine eggs and cheese to cooled squash and blend well.
3Combine flour, cornmeal, baking powder,dry italian herbs and salt, stir well.
4Add squash mixture and onions, stir until blended.
5Drop squash mixture by level tablespoon into hot oil. Cook until golden brown, turning once.

About this Recipe

Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Quick & Easy