Best Squash Puppies Dee Dees Recipes

Squash Puppies image

Provided by Christin Mahrlig

Number Of Ingredients 12

5 medium-sized yellow squash
¾ cup self-rising yellow cornmeal
¼ cup all-purpose flour
1 tablespoon sugar
1 teaspoon salt, (divided)
¼ teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
½ a medium sweet onion, (minced)
½ a jalapeno, (finely minced)
½ cup buttermilk
1 egg, (lightly beaten)
Vegetable oil

Steps:

Chop off ends of squash, cut in half lengthwise and then into 2-inch pieces. Place in a steamer basket and place basket in a pot over simmering water. Place a lid on the pot, turn heat to low and steam squash for 12-15 minutes or until squash is very tender.
Place squash in a medium bowl and mash well with a fork.
In a large bowl, combine cornmeal, flour, sugar, ½ teaspoon salt, black pepper, and cayenne pepper. Mix together .
To bowl with squash, add onion, jalapeno, buttermilk, and egg. Mix together well. Add squash mixture to cornmeal mixture and stir just until blended.
Pour oil to a depth of 1 inch in a deep cast iron skillet or a Dutch oven. Heat oil to 350 degrees. Drop batter by rounded tablespoonfuls into oil and fry until golden brown on each side, about 3 minutes per side. Drain on paper towels and sprinkle with remaining ½ teaspoon salt while still hot.

Yellow Squash Puppies image

Provided by southern chef in lo

Categories Grains

Time 31m

Yield 20 fritters

Number Of Ingredients 11

3/4 cup self-rising cornmeal
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
6 medium yellow squash, cooked and mashed
1/2 cup buttermilk
1 small onion, chopped
1 large egg
vegetable oil
1/2 teaspoon salt

Steps:

Combine the first 5 ingredients in large bowl. Stir together the squash and next 3 ingredients; add to the cornmeal mixture. Stir until blended.
Pour oil to the depth of 1/2 inch deep into a cast iron skillet (or any heavy skillet). Heat to 350°F drop batter by rounded tablespoons full in batches. Fry 3 minutes on each side or until golden brown drain on paper towels.
Sprinkle evenly with the 1/2 tsp of salt.

Squash Hush Puppies image

Provided by dicentra

Categories Pumpkin

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Steps:

In skillet, melt butter over medium heat. Add onion and cook, stirring for 5 minutes.
In a bowl, combine cornmeal, flour, baking powder and salt. Form a well in center and pour in milk, egg and squash.
Stir until well blended. Stir in onion and add chile pepper to taste.
In deep skillet, heat oil to 350. In batches, drop 1 tablespoon batter per hush puppy into hot oil, turning once until golden.
Using a slotted spoon, remove from oil and place on paper towels to drain.

Nutrition Facts : Calories 2157.4, Fat 224.4, SaturatedFat 31.3, Cholesterol 58.4, Sodium 343.1, Carbohydrate 37.7, Fiber 3.3, Sugar 2.2, Protein 6.8

Squash Puppies - Dee Dee's image

Provided by Diane Atherton

Time 15m

Number Of Ingredients 9

2 c yellow summer squash, diced and cooked in a very small amount of water (don't add seasoning)
1 c self-rising buttermilk corn meal
1/4 c all purpose flour
1 tsp everglades original seasoning
salt to taste
1/2 c buttermilk
1 large egg, beaten
1 small onion, diced (i used vadalia)
4 c peanut oil

Steps:

1. Drain squash, remove as much liquid as possible.
2. In a mixing bowl, combine cornmeal, flour and seasonings; whisk. Add onion, squash, egg and buttermilk; mix well.
3. Add oil to a 10-inch cast iron skillet or a heavy skillet. Preheat to 375 degrees. Drop by tablespoon full into hot grease. Fry about 9 or 10 at a time. Puppies will sink to the bottom of the pan but they will rise to the top. Once they come to top allow them to brown, flip to brown all sides. They will be a golden brown when done. Remove from grease and drain on paper towels
4. Serve hot with you favorite summer time meal.