If you adore Southern comfort food with a fresh twist, the Squash Puppies Recipe is going to be your new favorite snack or sidekick for any meal. These delightful little fried bites combine the natural sweetness and moisture of grated yellow squash with a perfectly crispy, golden exterior that’s impossible to resist. A balance of cornmeal and just the right touch of buttermilk creates a tender, flavorful puppy that tastes welcoming, warm, and utterly satisfying. Whether you’re serving them as an appetizer or craving a crunchy snack, Squash Puppies offer a wonderful way to enjoy squash in a fun, crunchy form that feels like a warm hug from the South.
Ingredients You’ll Need
Each ingredient in the Squash Puppies Recipe is simple but plays a crucial role in achieving that perfect crispy texture and mouthwatering flavor. From the fresh yellow squash to the crisp cornmeal base, every component works together to make this dish so special.
- Yellow squash (1 cup, grated and drained): Provides moisture and a mild sweetness that’s the star flavor.
- Cornmeal (1 cup): Adds the crunchy, golden crust essential for that true Southern bite.
- All-purpose flour (1/2 cup): Helps bind the ingredients and balance the texture.
- Baking powder (1 teaspoon): Gives the puppies a light, airy lift while frying.
- Baking soda (1/2 teaspoon): Works with the buttermilk for extra fluffiness and tenderness.
- Salt (1/2 teaspoon): Enhances all the flavors without overpowering.
- Black pepper (1/4 teaspoon): Adds just a whisper of spice to keep things interesting.
- Sugar (1 tablespoon): Balances the savory with a touch of sweetness for depth.
- Finely chopped onion (1/4 cup): Offers a mild pungency and texture contrast.
- Large egg (1): Binds ingredients together and adds richness.
- Buttermilk (1/2 cup): Gives the batter tang and tenderness for that classic Southern flavor.
- Melted butter or vegetable oil (1 tablespoon): Boosts richness while helping with browning.
- Vegetable oil for frying: Ensures even frying and a crispy exterior.
How to Make Squash Puppies Recipe
Step 1: Prepare the Squash
Start by grating your fresh yellow squash and then place it in a clean towel or paper towels to press out as much moisture as possible. This step is essential to keep your batter from becoming soggy, ensuring every puppy fries up crisp and perfect.
Step 2: Mix the Dry Ingredients
Whisk together the cornmeal, flour, baking powder, baking soda, salt, pepper, and sugar in a large bowl. This dry mixture is the base that gives the puppies their iconic texture and flavor, so make sure it’s evenly combined.
Step 3: Add Onion and Squash
Stir the finely chopped onion and your well-drained grated squash into the dry mixture. The onion adds a slight bite and freshness that pairs beautifully with the sweetness of the squash.
Step 4: Combine Wet Ingredients
In a separate bowl, whisk the egg, buttermilk, and melted butter or vegetable oil until smooth. These wet ingredients bring richness and help activate the baking soda for a delicate yet crispy bite.
Step 5: Form the Batter and Fry
Pour the wet mixture into the dry ingredients and stir just until combined—you want a thick, slightly lumpy batter. Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F. Drop spoonfuls of batter carefully into the hot oil, frying each side for 2 to 3 minutes until golden brown and cooked through.
Step 6: Drain and Serve
Use a slotted spoon to remove the puppies from the oil and place them on paper towels to drain excess oil. Serve warm to enjoy their crispy exterior and tender inside at their best.
How to Serve Squash Puppies Recipe
Garnishes
A sprinkle of freshly chopped herbs like parsley or chives adds a burst of color and freshness. For a southern touch, a dollop of honey butter or a drizzle of spicy ranch dressing brings out the flavors and adds richness.
Side Dishes
Squash Puppies make a fantastic companion to classic Southern dishes like fried chicken, collard greens, or black-eyed peas. They also pair well with simple salads or a tangy coleslaw to balance their richness.
Creative Ways to Present
Serve these puppies mini style on skewers with a side of dipping sauces for parties or family gatherings. You can also create a fun appetizer platter with various dips like honey mustard, remoulade, or a smoky chipotle mayo to wow guests.
Make Ahead and Storage
Storing Leftovers
Leftover squash puppies can be stored in an airtight container in the refrigerator for up to 3 days. To keep them from becoming soggy, place paper towels between layers to absorb moisture.
Freezing
For longer storage, arrange cooled squash puppies on a baking sheet in a single layer and freeze until firm. Transfer them to a freezer-safe bag or container and store for up to 2 months. This way, you have a quick Southern snack ready anytime.
Reheating
To reheat, bake the puppies in a preheated oven at 375°F for about 10 minutes or until crisp and heated through. Avoid microwaving to maintain that signature crunch.
FAQs
Can I use a different type of squash for this recipe?
While yellow squash is traditional and provides a nice sweetness and texture, zucchini can be used as a substitute with great results. Just be sure to drain it well as zucchini holds a lot of moisture.
Is there a gluten-free option for the Squash Puppies Recipe?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend to make this recipe gluten-free. Make sure your baking powder and baking soda are also gluten-free for the best results.
How spicy can I make these Squash Puppies?
They can be as mild or as spicy as you like! Adding cayenne pepper or finely chopped jalapeños to the batter gives them a pleasant kick without overwhelming the natural flavors.
What’s the key to getting a crispy exterior?
Draining the squash thoroughly and frying in properly heated oil (around 350°F) ensures a crispy outer layer while keeping the inside moist and tender. Don’t overcrowd the pan to maintain the oil temperature.
Can I bake instead of fry these puppies?
While frying gives the best traditional texture, you can bake them at 400°F on a greased or parchment-lined baking sheet for about 20 minutes, flipping halfway through. They won’t be quite as crispy but still delicious!
Final Thoughts
There’s something so joyful about the crackle and warmth of freshly fried squash puppies that makes cooking them feel like an act of love. This Squash Puppies Recipe is a true Southern gem that brings crispy goodness and a hint of sweetness to every bite. Whether you’re reliving a cherished memory or discovering these little bites for the first time, I can’t recommend this recipe enough. Grab your grater and skillet, and treat yourself to these delightful squash puppies—they just might become your new favorite comfort food!
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Squash Puppies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 18 to 20 squash puppies
- Category: Appetizer
- Method: Frying
- Cuisine: Southern
- Diet: Vegetarian
Description
Squash Puppies are a delightful Southern appetizer featuring crispy fried balls made with grated yellow squash, cornmeal, and a blend of seasonings. These golden bites are perfect for serving as a savory snack or party treat, offering a crunchy exterior with a moist, tender interior. Easily prepared with simple ingredients, they bring a flavorful twist to traditional hush puppies by incorporating nutritious squash.
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon sugar
Vegetables
- 1 cup yellow squash, grated and drained
- 1/4 cup finely chopped onion
Wet Ingredients
- 1 large egg
- 1/2 cup buttermilk
- 1 tablespoon melted butter or vegetable oil
- Vegetable oil for frying (about 2 inches deep)
Instructions
- Prepare the Squash: Grate the yellow squash and place it in a clean towel or paper towels. Squeeze out as much excess moisture as possible to prevent the batter from becoming soggy.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, black pepper, and sugar until well combined. Stir in the finely chopped onion and the drained grated squash.
- Combine Wet Ingredients: In a separate bowl, whisk the egg, buttermilk, and melted butter or vegetable oil until smooth and cohesive.
- Form the Batter: Pour the wet ingredients into the bowl with the dry ingredients. Gently mix until just combined, being careful not to overmix to keep the puppies light and fluffy.
- Heat Oil: In a deep skillet or Dutch oven, heat about 2 inches of vegetable oil over medium-high heat until it reaches approximately 350°F (175°C), suitable for frying.
- Fry the Squash Puppies: Using a spoon, carefully drop spoonfuls of the batter into the hot oil. Fry for 2 to 3 minutes on each side, or until the puppies are golden brown and cooked through.
- Drain and Serve: Remove the fried puppies with a slotted spoon and place them on paper towels to drain excess oil. Serve warm, optionally with honey butter or a dipping sauce.
Notes
- Make sure to drain the squash well to avoid soggy batter.
- For a spicy kick, add a pinch of cayenne pepper or chopped jalapeño to the batter.
- These squash puppies pair perfectly with honey butter or your favorite dipping sauces.
