Native American Fried Squash Bread


Colleen Sowa Recipe

By Colleen Sowa colleenlucky7


Rating:
Serves:
depens on size (15-30)
Prep Time:
Cook Time:
Comments:

I never made this recipe, my grandmother use to make it. She made them kind of like a biscuit one time and kind of like a pancake another time...

She told me that this was an old recipe that her parents learned from Native Americans.

Ingredients

1 1/2 c
corn meal
3
summer squash (diced)
2 large
eggs
water
1/3 c
buttermilk
OIL FOR FRYING

Directions Step-By-Step

1
Put diced squash in a large pot. Boil until cooked tender. Drain (saving 11/4 cups of water from the pot).

Put squash and water into pot.
2
Put remaining ingredients into the pot and mix together.
3
Put oil in a skillet and when hot, put batter into skillet and fry until golden brown.
4
This recipe comes out two ways (unless you make adjustments)
1. Depending on the moisture of the squash, it comes out like a dough that can be formed into patties.
2 Depending on the moisture of the squash, it comes out like more of a batter like making pancakes...

Try it both ways, and adjust the recipe to your liking.

About this Recipe



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22 Comments

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Susan Feliciano frenchtutor
Jun 11, 2011
I just realized - I didn't cook the squash first, but it tasted great, anyway! I guess baking it is like precooking in the pancake version.
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Jun 11, 2011 - Susan Feliciano shared a photo of this recipe. View photo
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Jun 11, 2011 - Susan Feliciano shared a photo of this recipe. View photo
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Jun 11, 2011 - Susan Feliciano shared a photo of this recipe. View photo
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Susan Feliciano frenchtutor
Jun 11, 2011
Colleen, I made the squash bread again, using a variation because my stove top was full, so I did them in the oven.
I had been to the farmers market this morning, and got a different variety of summer squash. They were like little round globes the size of apples, and pale green in color. They have a great flavor - not quite as strong as zucchini, but not like yellow squash, either. When I get the pictures I'll post them here.

Anyway, I used my new scone pan to bake them in.
I started out with 2 of the squash, cut up (about 3 1/2 cups), and 1/2 cup milk in the blender, and blended them (pulse) until all the squash was very fine and mixed with the milk. Then I added 1/2 cup of cornmeal mix, 1 egg, some onion salt, 1/4 cup minced onion, and a dash of paprika and pepper. Then I thought the batter was too thin, so I added 1/2 cup of low-carb baking mix (or you could use Bisquick) and 1/2 tsp baking powder. I baked them in my scone pan at 425°F for 25 minutes.

The squash made them very tender and moist, and my husband loved them! Thanks for such a great recipe that gives me so many ideas.