The addition of tender yellow squash lends nice texture and sweetness to these savory little balls of fried goodness. If you plan to serve them in the traditional manner with fried fish—try frying them in the same oil as the fish; this will add an extra layer of flavor and make for less cleanup.
Recipe information
Yield
makes about 2 dozen puppies
Ingredients
Preparation
Step 1
Preheat the oven to 200°F. Line a baking sheet with a brown paper bag.
Step 2
Combine the cornmeal, flour, sugar, salt, and black pepper in a large bowl and stir to mix. Stir the squash, buttermilk, eggs, onion, and jalapeño in a separate bowl until combined.
Step 3
Pour the buttermilk mixture into the cornmeal mixture and stir just until combined; do not overmix. Let the batter sit for 15 minutes, undisturbed, at room temperature.
Step 4
Fill a saucepan with canola oil 3 to 4 inches deep and heat over medium-high heat to between 350°F and 375°F. Spoon the batter into the hot oil about 1 tablespoon at a time, using the back of another spoon to push the batter into the oil. Working in batches of 6 to 8 squash puppies to avoid overcrowding, fry, turning several times, until crispy and golden brown all over, 2 to 3 minutes. Using a slotted spoon, carefully remove the squash puppies from the pan and drain on the prepared baking sheet. Place in the oven to keep warm while cooking the remaining puppies. Serve hot with Roasted Jalapeño Mayonnaise or Phyllis’s Comeback Sauce for dipping.
