Looking for a fresh take on the classic hush puppy? These Southern Squash Puppies bring the perfect mix of crispy edges and fluffy, savory centers—with the natural sweetness of yellow squash baked right in. Whether you serve them as an appetizer, a snack, or a side dish, these bites are guaranteed to disappear fast at your next gathering.

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🧡 Why I Love This Recipe

These squash puppies are:

• A Southern classic with a veggie-forward twist
• Quick to whip up with just a few pantry staples
• Perfect for picnics, potlucks, or Sunday supper
• Crispy, fluffy, and bursting with sweet corn flavor and tender squash

They’re also a fun way to sneak in veggies—even picky eaters will be reaching for seconds!

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🧾 Ingredients

• 5 medium yellow squash, ends trimmed
• 3/4 cup self-rising yellow cornmeal
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 egg, lightly beaten
• Oil for frying (vegetable or peanut oil work great)

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🍳 Instructions

1. Grate & Drain the Squash

Grate the yellow squash using a box grater or food processor. Place it in a colander over a bowl or sink and sprinkle lightly with salt. Let it sit for 10–15 minutes to draw out moisture. Then, press out as much liquid as possible using a clean towel or cheesecloth.

2. Mix the Batter

In a large bowl, combine the drained squash, cornmeal, flour, salt, garlic powder, and onion powder. Stir in the beaten egg until everything is well mixed. The batter should be thick but scoopable.

3. Heat the Oil

Heat 2–3 inches of oil in a deep skillet or pot over medium heat until it reaches 350°F (175°C).

4. Fry in Batches

Using a small cookie scoop or spoon, carefully drop the batter into the hot oil. Fry 5–6 puppies at a time, turning occasionally until golden brown on all sides—about 3–4 minutes per batch.

5. Drain and Serve

Use a slotted spoon to transfer the cooked squash puppies to a paper towel-lined plate. Sprinkle lightly with salt while hot.

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💡 Tips for Success

• Drain the squash well: This is crucial to keep the batter from getting too wet.
• Add spice: For a kick, mix in a pinch of cayenne or a few dashes of hot sauce.
• Batch fry carefully: Don’t overcrowd the pan, or the oil temperature will drop and the puppies will get soggy.
• Want it cheesier? Fold in 1/4 cup shredded cheddar cheese for an extra-savory twist.

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🍽️ Serving Suggestions

These squash puppies are ultra-versatile! Serve them with:

• Cajun Chicken Sausage Gumbo for a Louisiana-inspired meal
• Easy Turkey Wings to build a comfort food feast
• Tomato Skillet with Okra and Sausage for a veggie-forward dinner
• Beer Cheese Dip for the ultimate party snack combo
• Sheet Pan Quesadillas for a fusion-style finger food spread

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🧊 Storage & Leftovers

To store: Let cool completely and store in an airtight container in the fridge for up to 3 days.

To reheat: Crisp up in the oven at 375°F for 5–7 minutes, or air-fry for best results.

To freeze: Lay flat on a baking sheet until frozen solid, then transfer to a freezer-safe bag for up to 2 months. Reheat directly from frozen in the oven.

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Final Thoughts

These Squash Puppies are the kind of dish that brings smiles, conversation, and second helpings. They’re humble, hearty, and oh-so-Southern—exactly what every potluck or picnic needs.

Tried them? Tag @chefmaniac and share your golden-fried creations! Follow us for more down-home comfort food with an easy modern twist. 🧡🥘