Squash Puffs

Squash Puffs Recipe

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Laura Davis


So light and fluffy...like a fritter!


★★★★★ 1 vote

10 Min
30 Min


  • 1 qt
    oil for frying
  • 4
    summer squash, cut into chunks.
  • 1 medium
    onion, grated
  • 2
  • 2/3 c
    all-purpose flour
  • 2/3 c
    dry corn muffin mix
  • 2 tsp
    baking powder
  • 3/4 tsp

How to Make Squash Puffs


  1. Heat the oil in a deep, heavy skillet.
    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.
    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.
    Drop the squash and flour mixture by rounded tablespoons into the hot oil, and fry until evenly brown and crisp. Drain on paper towels.

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