If you’re on the hunt for a delightful Southern treat that’s crispy on the outside and tender on the inside, look no further than this Squash Puppies Recipe. These golden fritters bring together shredded yellow squash and just the right mix of cornmeal and spices to create a truly irresistible snack or side dish. Perfect for sharing, they balance hearty textures with fresh vegetable flavor, making them a perfect crowd-pleaser anytime you need a little comfort with a crunchy twist.
Ingredients You’ll Need
Every ingredient in this Squash Puppies Recipe plays a crucial role, blending to create that signature crispy crust with a moist, flavorful center. The simplicity of the list ensures you can whip these up quickly, with each element contributing either texture, moisture, or seasoning to elevate the overall taste.
- Shredded yellow squash: The star of the dish, providing moisture and subtle sweetness while keeping the puppies light.
- Finely chopped onion: Adds a gentle punch of savory flavor and a bit of crunch.
- Cornmeal: Gives the puppies their crispy, grainy texture that’s simply addictive.
- All-purpose flour: Binds ingredients and helps with the structure to hold those puppies together perfectly.
- Baking powder: Offers a slight lift for a tender bite.
- Salt: Enhances all the flavors cohesively and brings out the natural taste of the squash.
- Black pepper: A subtle heat to balance the sweetness of the squash and onions.
- Large eggs: Act as natural binders for a cohesive batter.
- Milk: Adds moisture and ensures the batter isn’t too thick or dry.
- Vegetable oil: Essential for frying and achieving that perfect golden brown exterior.
How to Make Squash Puppies Recipe
Step 1: Prepare the squash
Start by shredding your yellow squash and then wrap it in a clean kitchen towel to squeeze out as much moisture as you can. This step is crucial because excess water will prevent the puppies from crisping up nicely when fried.
Step 2: Mix the dry ingredients
In a large bowl, blend the cornmeal, all-purpose flour, baking powder, salt, and black pepper. This dry mix forms the foundation for the texture and seasoning of the puppies.
Step 3: Whisk the wet ingredients
In a separate bowl, beat together the eggs and milk until well combined. This liquid blend will bring moisture and richness to your batter.
Step 4: Combine wet and dry
Pour the egg and milk mixture into the dry ingredients, stirring gently to create a smooth batter without overmixing. This ensures fluffiness while maintaining structure.
Step 5: Fold in squash and onion
Gently fold the shredded squash and finely chopped onion into the batter until everything is evenly distributed. This careful folding gently incorporates texture without breaking down the squash.
Step 6: Heat the oil
Pour about 2 inches of vegetable oil into a deep skillet or pot and heat to 350°F (175°C). Maintaining an accurate frying temperature is key for achieving that perfect crispy coating.
Step 7: Fry the squash puppies
Drop spoonfuls of the batter into hot oil in batches so you don’t overcrowd the pan. Fry each batch for 3 to 4 minutes per side, turning as needed, until golden brown and irresistibly crunchy.
Step 8: Drain and serve
Use a slotted spoon to remove puppies from the oil and place them on paper towels to drain excess oil. Serve them warm for maximum crunch and flavor.
How to Serve Squash Puppies Recipe
Garnishes
A sprinkle of freshly chopped parsley or a light dusting of smoked paprika brightens the look and adds a subtle extra layer of flavor to your squash puppies. A squeeze of lemon can also bring a refreshing zest to balance the fried goodness.
Side Dishes
These puppies pair beautifully with classic Southern sides like creamy coleslaw, tangy baked beans, or a crisp green salad to balance the richness. Consider also serving with a spicy remoulade or ranch dressing for dipping.
Creative Ways to Present
For a fun twist, serve your squash puppies inside slider buns with a dollop of chipotle mayo for a bite-sized treat. Alternatively, stack them alongside grilled meats or drizzle with a warm honey butter glaze to impress guests at your next gathering.
Make Ahead and Storage
Storing Leftovers
Place any leftover squash puppies in an airtight container once cooled to room temperature. They will keep well in the refrigerator for up to 3 days while maintaining their flavor and texture.
Freezing
To freeze, arrange the cooked squash puppies in a single layer on a baking sheet and freeze until firm. Then transfer them to a freezer-safe bag or container, where they’ll stay fresh for up to 2 months.
Reheating
Reheat leftovers by placing them in a preheated oven at 375°F (190°C) for about 10 minutes or until warmed through and crisp again. Avoid microwaving if you want to keep that irresistible crunch intact.
FAQs
Can I use zucchini instead of yellow squash for this Squash Puppies Recipe?
Absolutely! Zucchini works just as well and will produce a very similar taste and texture. Just be sure to squeeze out excess moisture thoroughly to keep the batter from becoming soggy.
What oil is best for frying squash puppies?
Vegetable oil, canola oil, or peanut oil are great choices because they have a high smoke point and neutral flavor, allowing your squash puppies to fry up perfectly without burning or imparting unwanted flavors.
Can I bake the squash puppies instead of frying?
While frying yields the crispiest result, you can bake these at 400°F (200°C) for about 20 minutes, flipping halfway through. They won’t be quite as crunchy but will still taste delicious and lighter.
How do I know when the oil is at the right temperature?
A kitchen thermometer is ideal for accuracy, but you can also drop a small bit of batter into the oil; if it sizzles immediately and rises to the surface, the oil is ready for frying.
Can I add cheese or herbs to this Squash Puppies Recipe?
Definitely! Fold in some shredded cheddar, Parmesan, or fresh herbs like thyme or chives for extra flavor to make the puppies uniquely your own.
Final Thoughts
There’s something deeply satisfying about sharing a batch of homemade squash puppies fresh from the fryer, especially when they turn out perfectly crisp and flavorful like this Squash Puppies Recipe. Whether you’re looking for a nostalgic Southern snack or a fun side dish to brighten your dinner table, these pups are sure to delight. So grab your ingredients, get frying, and let the warm, tasty magic begin!
Print
Squash Puppies Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Side Dish
- Method: Frying
- Cuisine: Southern American
- Diet: Vegetarian
Description
These classic Southern Squash Puppies are crispy, golden fried fritters made with shredded yellow squash, cornmeal, and a hint of onion. Perfectly seasoned and fried to perfection, they offer a deliciously crunchy exterior with a tender, flavorful interior. Ideal as a side dish or a savory snack, these squash puppies are sure to please any crowd.
Ingredients
Main Ingredients
- 2 cups shredded yellow squash (about 2 medium squash)
- 1/2 cup finely chopped onion
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs, beaten
- 1/2 cup milk
- Vegetable oil, for frying
Instructions
- Prepare the squash: Place shredded yellow squash in a clean kitchen towel and squeeze out excess moisture to prevent soggy fritters.
- Mix dry ingredients: In a large bowl, combine cornmeal, all-purpose flour, baking powder, salt, and black pepper, ensuring they are evenly mixed.
- Whisk wet ingredients: In a separate bowl, whisk together the beaten eggs and milk until well combined.
- Combine wet and dry: Pour the egg and milk mixture into the dry ingredients and stir until just combined to form the batter base.
- Add squash and onion: Gently fold in the shredded squash and finely chopped onion until the mixture is uniform and well incorporated.
- Heat oil: Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C), using a thermometer for precise temperature control.
- Fry batter spoonfuls: Drop spoonfuls of batter carefully into the hot oil, frying in batches to avoid overcrowding which can lower the oil temperature.
- Cook evenly: Fry the squash puppies for about 3–4 minutes per side, turning as needed until they are golden brown and crisp on all sides.
- Drain excess oil: Remove the cooked squash puppies with a slotted spoon and place them on paper towels to drain any excess oil.
- Serve: Serve warm with your favorite dipping sauce for best flavor and texture.
Notes
- Be sure to squeeze out all excess moisture from the squash to ensure the puppies fry up crispy and not soggy.
- Maintain the oil temperature at 350°F for even cooking and to prevent greasy puppies.
- You can add spices like paprika or cayenne for a bit of extra heat.
- Leftovers can be reheated in a skillet or oven to retain crispness but are best eaten fresh.
- This recipe yields 12 servings, perfect for parties or gatherings.
