These Squash Puppies are a delicious Southern-inspired treat that combines the sweetness of yellow squash with a crispy, golden cornmeal coating. Perfect as an appetizer, snack, or side dish, these bite-sized fritters are packed with flavor and easy to make. Serve them hot with your favorite dipping sauce for a crowd-pleasing dish!
Prep Time
- 15 minutes
Cook Time
- 20 minutes
Total Time
- 35 minutes
Servings
- 4–6 servings
Ingredients
- 5 medium yellow squash
- ¾ cup self-rising yellow cornmeal
- ¼ cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt , divided (½ teaspoon for batter, ½ teaspoon for sprinkling)
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon cayenne pepper (optional, for a hint of heat)
- ½ medium sweet onion , minced
- ½ jalapeño , finely minced (remove seeds for less heat)
- ½ cup buttermilk
- 1 egg , lightly beaten
- Vegetable oil , for frying
Instructions
Step 1: Prepare the Squash
- Halve the yellow squash lengthwise and cut it into 2-inch pieces .
- Steam the squash in a steamer basket or by boiling until tender, about 12–15 minutes . Drain well.
- Once steamed, mash the squash with a fork until smooth. Set aside to cool slightly.
Step 2: Mix the Dry Ingredients
- In a large mixing bowl, combine the self-rising yellow cornmeal , all-purpose flour , sugar , ½ teaspoon salt , black pepper , and cayenne pepper (if using). Whisk until evenly blended.
Step 3: Combine Wet and Dry Ingredients
- In another bowl, stir together the mashed squash , minced onion , minced jalapeño , buttermilk , and beaten egg .
- Fold the wet squash mixture into the dry ingredients. Stir gently until just combined—do not overmix. The batter should be thick and slightly lumpy.
Step 4: Heat the Oil
- Pour vegetable oil into a cast-iron skillet or Dutch oven to a depth of about 1 inch . Heat the oil over medium-high heat until it reaches 350°F (175°C) . If you don’t have a thermometer, test the oil by dropping a small amount of batter into it—if it sizzles and floats, the oil is ready.
Step 5: Fry the Squash Puppies
- Drop rounded tablespoonfuls of the batter into the hot oil, working in batches to avoid overcrowding.
- Fry the squash puppies for about 3 minutes per side , or until golden brown and crispy. Use a slotted spoon to flip them halfway through cooking.
- Remove the cooked squash puppies from the oil and drain them on paper towels to absorb excess grease.
Step 6: Season and Serve
- While the squash puppies are still hot, sprinkle them lightly with the remaining ½ teaspoon salt .
- Serve warm with your favorite dipping sauces, such as ranch, honey mustard, or hot sauce.
Pro Tips
- Squash Prep: You can also use zucchini instead of yellow squash for a similar texture and flavor.
- Spice Level: Adjust the heat by adding more jalapeño or cayenne pepper, or omit them entirely for a milder version.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2–3 days . Reheat in the oven or air fryer to restore crispiness.
- Make Ahead: Prepare the batter ahead of time and refrigerate it for up to 2 hours before frying.
Nutrition Facts (Per Serving, based on 6 servings)
- Calories: 220 kcal
- Carbohydrates: 28g
- Fats: 10g
- Protein: 5g
- Fiber: 2g
- Sugar: 4g
Note: Nutrition values are approximate and may vary based on specific ingredients used.
Why You’ll Love This Recipe
These Squash Puppies are a perfect blend of savory and sweet, with a crispy exterior and tender interior. The addition of onions and jalapeños adds a flavorful kick, while the cornmeal gives them a classic Southern crunch. Whether you’re looking for a quick snack, a party appetizer, or a comforting side dish, these fritters are sure to delight.
Ready to fry up some goodness? Grab your squash and get ready to enjoy a batch of these golden, crispy Squash Puppies —they’re simple, satisfying, and oh-so-delicious!
