Summer Squash Puffs

Name: Summer Squash Puffs
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 24
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 158 milliliters dry corn muffin mix; 2 eggs, beaten; 158 milliliters all-purpose flour; 946 milliliters oil for frying; 1 medium onion, grated; 1 teaspoons salt; 4 summer squash, cut into chunks

Summer Squash Puffs might be just the hor d'oeuvre you are searching for. This recipe makes 24 servings with 76 calories, 2g of protein, and 5g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes approximately 40 minutes. If you have baking powder, oil, onion, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for The Fourth Of July.

Instructions

Heat the oil in a deep, heavy skillet or deep fryer to 365 degrees F (185 degrees C).

Ingredients you will need

Cooking Oil

Equipment you will use

Deep Fryer

Frying Pan

Place the squash in a pot with enough water to cover. Bring to a boil, and cook 10 minutes, or until tender.

Ingredients you will need

Squash

Water

Equipment you will use

Pot

Drain, and mash.

In a bowl, mix 2 cups squash*, onion, and eggs. In a separate bowl, mix the flour, corn muffin mix, baking powder, and salt. Thoroughly blend the squash mixture into the flour mixture.

Ingredients you will need

Corn Muffin Mix