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

Summer Squash Puffs could be just the dairy free recipe you've been looking for. One serving contains 111 calories, 2g of protein, and 9g of fat. This recipe serves 24. This recipe covers 3% of your daily requirements of vitamins and minerals. Several people made this recipe, and 329 would say it hit the spot. A mixture of salt, corn muffin mix, summer squash, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a very budget friendly hor d'oeuvre for The Fourth Of July. From preparation to the plate, this recipe takes around 40 minutes. If you like this recipe, you might also like recipes such as 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