italian herb cheesy squash puffs
(1 rating)
We love these with a cream soup.They are even good with breakfast instead of toast or biscuits. Picture's coming soon.
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(1 rating)
yield
serving(s)
prep time
45 Min
cook time
45 Min
Ingredients For italian herb cheesy squash puffs
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2 cmashed yellow squash about 3 medium
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2 lgeggs, beaten
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2/3 call purpose flour
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2/3 ccornmeal
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2/3 cgrated parmesan cheese
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2 tspbaking powder
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1 tspsalt
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1 Tbspdry italian herb blend
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1 mdonion grated fine
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oil for pan frying or deep frying
How To Make italian herb cheesy squash puffs
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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.
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2Combine eggs and cheese to cooled squash and blend well.
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3Combine flour, cornmeal, baking powder,dry italian herbs and salt, stir well.
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4Add squash mixture and onions, stir until blended.
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5Drop squash mixture by level tablespoon into hot oil. Cook until golden brown, turning once.
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Categories & Tags for Italian Herb Cheesy Squash Puffs:
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