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; 94 grams dry corn muffin mix; 2 eggs, beaten; 83 grams all-purpose flour; 946 milliliters oil for frying; 1 medium onion, grated; 1 teaspoons salt; 4 summer squash, cut into chunks

If you have roughly 40 minutes to spend in the kitchen, Summer Squash Puffs might be an awesome dairy free recipe to try. One portion of this dish contains about 2g of protein, 9g of fat, and a total of 111 calories. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 24. It can be enjoyed any time, but it is especially good for The Fourth Of July. It works well as a very budget friendly hor d'oeuvre. This recipe from Allrecipes requires baking powder, corn muffin mix, onion, and salt. Users who liked this recipe also liked Spinach Cheese Puffs, Cream Puffs with Espresso Cream Fil, and Ginger Puffs.

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