There is something truly special about Squash Puppies Recipe that instantly brings a smile to your face. These delightful golden bites are a Southern classic, taking the beloved hush puppy to a whole new level by adding grated yellow squash into the batter. The result is a crispy outside with a tender, fluffy center, vibrant with the fresh sweetness of squash and hints of savory seasoning. Whether you’re looking for a comforting side dish or a snack that hits all the right notes, this Squash Puppies Recipe will make your taste buds dance and your guests ask for seconds without hesitation.
Ingredients You’ll Need
Ingredients You’ll Need
This Squash Puppies Recipe calls for a straightforward list of ingredients that work in harmony to deliver that perfect texture and flavor. Each component has its role, from the sweet squash adding moisture and color, to the cornmeal providing the signature crunch, to the subtle spices bringing depth to every bite.
- Yellow squash (1 cup, grated and drained): The star ingredient lending moisture and a natural sweetness that keeps the puppies tender inside.
- Cornmeal (½ cup): Adds a crispy, grainy texture that is essential to the classic hush puppy crunch.
- All-purpose flour (½ cup): Provides the structure needed to hold the batter together and keep the puppies fluffy.
- Baking powder (1 tsp): Helps the puppies rise slightly, creating a light and airy bite.
- Baking soda (½ tsp): Works alongside the baking powder to ensure a perfect rise and crispiness.
- Salt (½ tsp): Balances the flavors and highlights the natural sweetness of the squash.
- Black pepper (¼ tsp): Adds a subtle heat and depth without overpowering the other flavors.
- Garlic powder (¼ tsp): Infuses a gentle savory note that complements the corn and squash beautifully.
- Buttermilk (¼ cup): Brings moisture and a slight tang that enhances the batter’s flavor and tenderness.
- Egg (1, beaten): Acts as a binder to hold all ingredients together, contributing to the soft interior.
- Green onion or chives (1 tbsp, optional): Adds a fresh, mild oniony kick that elevates the overall taste.
- Vegetable oil (for frying): Needed to achieve that irresistible golden crisp on each squash puppy.
How to Make Squash Puppies Recipe
Step 1: Prepare the Squash
Start by grating the yellow squash finely. It’s crucial to squeeze out as much moisture as possible using a clean kitchen towel or paper towels because excess water can make the batter soggy and prevent a crispy finish.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, black pepper, and garlic powder. This dry mix forms the backbone of your batter, giving it that fluffy yet crunchy texture.
Step 3: Combine Wet and Dry Ingredients
Fold the grated and drained squash gently into the dry mixture. Add the beaten egg, buttermilk, and optional green onions or chives. Stir just until a thick batter forms; overmixing can cause toughness, so resist the urge to stir too long!
Step 4: Heat the Oil and Fry
Pour about 2 inches of vegetable oil into a deep skillet or pot and heat it to 350°F (175°C). Using a spoon, drop spoonfuls of the batter carefully into the hot oil. Fry in batches so they have space to crisp evenly. Cook each side for 2 to 3 minutes until golden brown and irresistibly crisp.
Step 5: Drain and Serve
Remove the squash puppies with a slotted spoon and place them on paper towels to drain any excess oil. Serve immediately while piping hot to enjoy their perfect crunch and fluffy texture.
How to Serve Squash Puppies Recipe
Garnishes
Garnishing Squash Puppies Recipe is a fun way to add color and flavor twists. Sprinkle freshly chopped parsley or finely sliced green onions on top for a fresh, vibrant touch. A light dusting of smoked paprika or a drizzle of honey butter can elevate the visual appeal and taste.
Side Dishes
Squash puppies pair beautifully with classic Southern sides like coleslaw, baked beans, or a crisp garden salad. They also make a fantastic accompaniment to fried chicken or barbecued meats, balancing out richer flavors with their light, crisp texture.
Creative Ways to Present
For a casual gathering, serve them in a rustic basket lined with parchment paper alongside a trio of dipping sauces such as ranch, spicy mayo, and honey butter. To impress guests, arrange them on a platter with miniature skewers and label each sauce for easy dipping. They even work great as a fun snack at a game day party or picnic.
Make Ahead and Storage
Storing Leftovers
If you have leftover squash puppies, store them in an airtight container in the refrigerator for up to two days. Keep in mind they are best enjoyed fresh but proper storage will maintain their flavor and texture for snacking later on.
Freezing
You can freeze the cooked puppies by placing them on a baking sheet lined with parchment paper and freezing until solid. Then transfer them to a freezer bag or container and freeze for up to one month. This makes it easy to enjoy homemade squash puppies anytime with minimal effort.
Reheating
To reheat and restore their crunch, use an oven or air fryer. Heat at 375°F (190°C) for about 5 to 7 minutes or until warmed through and crispy again. Avoid microwaving as it can make them soggy.
FAQs
Can I use other types of squash for this recipe?
Absolutely! While yellow squash is traditional, zucchini or summer squash are great alternatives that yield similar results. Just be sure to grate and drain them well to avoid extra moisture.
Is it possible to bake squash puppies instead of frying?
Yes, you can bake them for a lighter version, though the texture will be less crispy. Arrange spoonfuls on a greased baking sheet and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through.
Can I add cheese or spices to the batter?
Definitely! Shredded cheddar or a pinch of cayenne pepper adds wonderful flavor depth and a bit of a kick. It’s a fun way to customize the recipe to your taste.
What dipping sauces go well with squash puppies?
Squash puppies shine alongside ranch dressing, spicy mayo, honey butter, or even a zesty remoulade. These sauces complement the mild sweetness and savory notes perfectly.
How do I prevent my squash puppies from becoming soggy?
Draining the grated squash thoroughly before mixing is key. Also, maintain the oil temperature between 350°F and 375°F while frying to ensure quick cooking and crispiness without soaking up too much oil.
Final Thoughts
I hope you’re as excited as I am to try this incredible Squash Puppies Recipe! It’s a charming blend of simplicity and Southern comfort that’s just waiting to become your new favorite. Whether you’re cooking for family, friends, or just treating yourself, these crispy, fluffy puppies deliver a satisfying bite every time. Happy cooking and even happier eating!
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Squash Puppies Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 15–18 squash puppies 1x
- Category: Appetizer, Side Dish
- Method: Frying
- Cuisine: Southern American
- Diet: Vegetarian
Description
Squash Puppies are a delicious Southern twist on classic hush puppies, made with grated yellow squash mixed into a cornmeal batter and deep-fried until golden and crispy. These savory bites are light, fluffy inside, and perfectly crisp on the outside—ideal as a side dish, appetizer, or snack. Serve them hot with dipping sauces like ranch, spicy mayo, or honey butter.
Ingredients
Main Ingredients
- 1 cup yellow squash (grated and drained)
- ½ cup cornmeal
- ½ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- ¼ cup buttermilk
- 1 egg (beaten)
- 1 tbsp green onion or chives (optional)
For Frying
- Vegetable oil (for frying)
Instructions
- Prepare the Squash: Grate the yellow squash and squeeze out excess moisture using a clean kitchen towel or paper towels to prevent soggy puppies.
- Make the Batter: In a large bowl, whisk together cornmeal, all-purpose flour, baking powder, baking soda, salt, black pepper, and garlic powder. Stir in the grated squash, beaten egg, buttermilk, and green onions (if using) until a thick batter forms.
- Heat the Oil: Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C), ensuring it’s hot enough to create a crispy exterior.
- Fry the Squash Puppies: Drop spoonfuls of batter carefully into the hot oil, frying in batches to avoid overcrowding. Fry each side for 2–3 minutes or until golden brown and crispy.
- Drain and Serve: Use a slotted spoon to remove the squash puppies from the oil and drain them on paper towels. Serve warm with your favorite dipping sauces like ranch, spicy mayo, or honey butter.
Notes
- Make sure the squash is well-drained to prevent soggy puppies.
- You can add a pinch of cayenne pepper or shredded cheese for extra flavor.
- These are best served fresh but can be reheated in an oven or air fryer.
