Yellow Squash Puffs

Emma McCrary, FMS

  • 3/4 lb yellow squash, diced
  • 1 egg beaten
  • 1/3 cup all-purpose flour
  • 1/3 cup corn meal
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 medium onion, grated
  • Vegetable oil

Cook squash in boiling water until tender. Drain. Mash to make 1 cup. Use other squash o use in other recipes. Combine the 1 cup squash and egg. Stir well. Combine flour, corn meal, baking powder and salt. Stir well. Add squash mixture and onion. Stir until well blended. Drop squash mixture by level tablespoonfuls into hot oil. Cook until golden brown, turning once.

Drain well on paper towel.





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