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


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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


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

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About Italian Herb Cheesy Squash Puffs

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

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