SQUASH BALLS

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Squash Balls image

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.

Provided by Linda Woodham

Categories     Vegetable Appetizers

Time 35m

Number Of Ingredients 9

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

Steps:

  • 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.

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