Summer Squash Puffs

Ingredients

• Servings: 24
• 1 quart oil for frying
• 4 summer squash, cut into chunks
• 1 medium onion, grated
• 2 eggs, beaten
• 2/3 cup all-purpose flour
• 2/3 cup dry corn muffin mix
• 2 teaspoons baking powder
• 3/4 teaspoon salt

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• 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.