Squash Hush Puppies Food

SQUASH PUPPIES

Steps:

• Chop off ends of squash, cut in half lengthwise and then into 2-inch pieces. Place in a steamer basket and place basket in a pot over simmering water. Place a lid on the pot, turn heat to low and steam squash for 12-15 minutes or until squash is very tender.
• Place squash in a medium bowl and mash well with a fork.
• In a large bowl, combine cornmeal, flour, sugar, ½ teaspoon salt, black pepper, and cayenne pepper. Mix together .
• To bowl with squash, add onion, jalapeno, buttermilk, and egg. Mix together well. Add squash mixture to cornmeal mixture and stir just until blended.
• Pour oil to a depth of 1 inch in a deep cast iron skillet or a Dutch oven. Heat oil to 350 degrees. Drop batter by rounded tablespoonfuls into oil and fry until golden brown on each side, about 3 minutes per side. Drain on paper towels and sprinkle with remaining ½ teaspoon salt while still hot.

SQUASH HUSH PUPPIES

Steps:

• In skillet, melt butter over medium heat. Add onion and cook, stirring for 5 minutes.
• In a bowl, combine cornmeal, flour, baking powder and salt. Form a well in center and pour in milk, egg and squash.
• Stir until well blended. Stir in onion and add chile pepper to taste.
• In deep skillet, heat oil to 350. In batches, drop 1 tablespoon batter per hush puppy into hot oil, turning once until golden.
• Using a slotted spoon, remove from oil and place on paper towels to drain.

BAKED HUSH PUPPIES

Steps:

• Preheat oven to 425 degrees.
• Spray cups of mini muffin pans with nonstick vegetable spray.
• Blend cornmeal, flour,baking powder, salt, sugar and red pepper in medium bowl.
• Stir in onion.
• Beat eggs, milk and oil in small bowl.
• Add to cornmeal mixture and stir just until blended.
• Spoon batter into prepared muffin pan, filling cups 1/2 to 2/3 full.
• Bake until golden, about 15 to 20 minutes, or until a toothpick inserted into center comes out clean.
• Serve immediately.

YELLOW SQUASH PUPPIES

Steps:

• Combine the first 5 ingredients in large bowl. Stir together the squash and next 3 ingredients; add to the cornmeal mixture. Stir until blended.
• Pour oil to the depth of 1/2 inch deep into a cast iron skillet (or any heavy skillet). Heat to 350°F drop batter by rounded tablespoons full in batches. Fry 3 minutes on each side or until golden brown drain on paper towels.
• Sprinkle evenly with the 1/2 tsp of salt.