SUMMER SQUASH PUFFS
A light fritter-like vegetable treat. Use any summer squash, yellow or green--or a mix of both.
Provided by JEANJELLYBEAN
Categories Side Dish Vegetables Squash Summer Squash
Time 40m
Yield 24
Number Of Ingredients 8
Steps:
- Heat the oil in a deep, heavy skillet or deep fryer to 365 degrees F (185 degrees C).
- Place the squash in a pot with enough water to cover. Bring to a boil, and cook 10 minutes, or until tender. Drain, and mash.
- In a bowl, mix 2 cups squash*, onion, and eggs. In a separate bowl, mix the flour, corn muffin mix, baking powder, and salt. Thoroughly blend the squash mixture into the flour mixture.
- Drop the squash and flour mixture by rounded tablespoons into the hot oil, and fry until evenly brown and crisp. Drain on paper towels.
Nutrition Facts : Calories 76.9 calories, Carbohydrate 7.4 g, Cholesterol 15.6 mg, Fat 4.7 g, Fiber 0.8 g, Protein 1.6 g, SaturatedFat 0.8 g, Sodium 169.4 mg, Sugar 1 g
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