Whoa. These kinda sorta just maybe blew my mind.
No, they really did.
Yellow squash mashed up with onions and fried; there’s nothing better. Especially when you dip one into some ketchup. Booshk.
I’m really really excited about posting this recipe because it’s one of my great grandmother’s recipes (on my mom’s side).
And it’s already dairy free so I didn’t have to change or substitute anything!
Unfortunately, I never got to meet her, but cooking something that I know she enjoyed to make made me really happy and I felt connected to her in some way.
So thanks great grandmother! I love these yellow squash hushpuppies!
This is probably not a recipe for the kids to help make because of the hot oil, but…
These little suckers are extra tasty as an after school snack. Make them for the kiddos, and when they get home they can just pop a few in the oven or microwave to heat em up, pour some ketchup on top, and bam! Awesome snack for the afternoon!
P.S. These will also totally help you if you’re still suffering from the Thanksgiving food coma. Little enough to not be overwhelming after the heavy overeating, but still just as tasty as the Thanskgiving stuffing you had on Thursday.
Yep, hushpuppies for the win!
- 2 cups yellow squash
- ½ large sweet onion
- 1 egg
- 1 cup flour
- 1 cup corn meal
- ½ teaspoon salt
- ½ cup vegetable oil
- Cook squash in medium sized pot filled with water until tender.
- Drain the water.
- Put the squash into a large bowl and mash.
- Chop the onion, add to the squash.
- In a separate bowl, beat the egg and fold into the squash mixture.
- Add salt, flour, and meal. Mix well.
- In a large pan, heat up vegetable oil until slightly bubbling.
- Drop squash mixture into hot cooking oil, about 1 teaspoon at a time.
- Cook the hushpuppies until golden brown.
- (May have to turn them over)