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.


★★★★★ 1 vote

makes 12-14
15 Min
20 Min
Deep Fry


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

How to Make Squash Balls


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

Printable Recipe Card

About Squash Balls

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

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