Real Recipes From Real Home Cooks ®

squash balls

(1 rating)
Recipe by
Linda Woodham
Cleveland, AL

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 rating)
yield serving(s)
prep time 15 Min
cook time 20 Min
method Deep Fry

Ingredients For squash balls

  • 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.