Meatless Monday – Grandmother’s Squash Puppies

Posted by on Monday, September 12th, 2011

squash puppies

I just love my Grandmother.  She recently celebrated her 93rd birthday and assured me that she has lived a LONG time.  Although she has slowed down a bit in recent years, her mind is as sharp as a tack. And her sharp mind is complimented by her quick wit. She makes me laugh out loud.

I wanted to share with you one of her recipes for Squash Puppies which is perfect for Meatless Monday.  I could certainly make a meal with these little puppies but they are wonderful served up with meatloaf, fried catfish, or with fried okra, sliced tomatoes, and dried beans.  Serve them any way you want, but serve them soon!

  • 5 medium yellow squash – diced
  • 1 beaten egg
  • 1/2 cup buttermilk
  • 1 medium onion – chopped
  • 3/4 cup self rising corn meal
  • 1/4 cup plain flour
  • 1 teaspoon seasoned salt
  • 4-6 cups oil for frying (I use peanut oil)

Add the diced squash to a medium microwave safe dish. Add 1 cup water to the squash. Microwave squash on high power for 5 minutes. Prick squash with a fork to check tenderness. If squash is not very tender, continue to microwave squash in 2 minute increments until squash is tender. Then transfer squash to a colander. Press squash to squeeze out excess juice. Let squash set for about 2 minutes then press any remaining liquid from the squash.

In a large mixing bowl, add the drained and pressed squash along with the beaten egg, buttermilk, corn meal, flour, diced onion, and seasoned salt. Mix inredients with a large spoon to blend well.

In a pan suitable for frying, add the 4 cups of oil. Preheat oil to approximately 400 degrees. Use a 1 oz cookie dough scoop to scoop the batter and carefully drop it into the hot oil. Continue filling pan leaving about an inch of space between each squash puppy. An 8″ pan will hold approximately 7-8 puppies at a time. Fry squash puppies about 5 minutes or until golden brown. Puppies will float to the top of the oil and most will flip over on their own during frying, allowing even browning. Use tongs to flip any unturned puppies. When squash puppies are golden brown, use tongs to remove them from hot oil and let them drain on paper towels. Continue cooking the rest of the batter and serve squash puppies while they are still hot.

The kids prefer to dip these in ketchup. However lemon aoli or cocktail sauce make nice compliments to this dish.

Filed in Breads, Doughs, and Crusts,Meatless Monday,Side Dishes | 3 responses so far

3 Responses to “Meatless Monday – Grandmother’s Squash Puppies”

  1. Carolinaheartstringson 12 Sep 2011 at 3:45 pm 1

    Girl…… This is a meal with garden tomatoes. Delicious.

  2. Adele Aikenon 02 Jul 2014 at 6:56 pm 2

    About how many “puppies” does this recipe make??

  3. Taraon 29 Jul 2014 at 11:58 am 3

    Approximately 20-24 when using a 1 oz cookie dough scoop.