Squash Balls

Linda Woodham


I made these in 1970 for my mother, she used to eat squash balls at Morrson's Cafe in Terrill,Texas and had told me a number of times how much she would love to have them again. So I tried many times before I got it right, and so glad I did, because I lost my mother to cancer in 1979. I think of her every time I make these.

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★★★★★ 1 vote
makes 12-14
15 Min
20 Min
Deep Fry


6 c
fresh bread crumbs ( divided )
2 c
squash chopped
1/2 c
finely chopped onion
1 1/2 tsp
tony's seasoning
1 Tbsp
1/2 tsp
1/4 tsp
garlic ( salt or powder )
oil for frying


1In medium bowl mix 4 cups bread crumbs and next 7 ingredients. Let set about 5 min. To let your squash weep that is your moisture
2Make into balls ( about the size of golf balls )
3Roll balls in the extra 2 cups bread crumbs
4You need enough oil for balls float. Heat oil to 350 degrees.
5Do not crowd balls, I do 4 or 5 at a time for 4 to 4 1/2 min.
6Do not mix the ingredients ahead of time because your squash will weep an your mix will be to wet.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy, Heirloom