SQUASH PUPPIES
A delicious way to eat your vegetables. These little puppies will melt in your mouth.
INGREDIENTS
- 1 tablespoon sugar
- 1/8 teaspoon cayenne pepper
- ¼ cup all-purpose flour
- ½ cup buttermilk
- 1 teaspoon salt, divided
- 1 egg, lightly beaten
- ¼ teaspoon freshly ground black pepper
- Vegetable oil
- ½ a medium sweet onion, minced
- 5 medium-sized yellow squash
- ¾ cup self-rising yellow cornmeal
- ½ a jalapeno, finely minced
INSTRUCTIONS
First, chop the ends of the squash, cut them in half lengthwise, then into 2-inch pieces. Place in a steamer basket and place the basket in a saucepan over simmering water. Place a lid on the pot, reduce the heat to low, and steam the squash for 12 to 15 minutes or until the squash is very tender.
Then, place squash in a medium bowl and mash well with a fork.
In a large bowl, combine the cornmeal, flour, sugar, ½ teaspoon of salt, black pepper and cayenne pepper. Mix together.
In a bowl with the squash, add the onion, jalapeño, buttermilk and egg. Mix well. Add the squash mixture to the cornmeal mixture and stir until well blended.
Pour the oil to a depth of 1 inch into a deep cast iron skillet or casserole dish. Heat the oil to 350 degrees. Drop the dough by rounded tablespoonfuls into the oil and fry until golden brown on each side, about 3 minutes per side. Drain on paper towels and sprinkle with the remaining ½ teaspoon of salt while still hot.
Happy Cooking Time.
