Italian Herb Cheesy Squash Puffs

Becky Hudgins


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

Picture's coming soon.


★★★★★ 1 vote

makes about 4 dozen
45 Min
45 Min


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

How to Make Italian Herb Cheesy Squash Puffs


  1. Add 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.
  2. Combine eggs and cheese to cooled squash and blend well.
  3. Combine flour, cornmeal, baking powder,dry italian herbs and salt, stir well.
  4. Add squash mixture and onions, stir until blended.
  5. Drop squash mixture by level tablespoon into hot oil. Cook until golden brown, turning once.

Printable Recipe Card

About Italian Herb Cheesy Squash Puffs

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

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