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Squash & Cheddar Hush Puppies

Author: Southern Made Simple


  • Vegetable oil for frying
  • 1 cup self-rising cornmeal
  • 1/4 cup self-rising flour
  • 2 tsp creole seasoning I use Tony's
  • 1 cup grated yellow squash
  • 1 egg beaten
  • 1/2 cup shredded cheddar cheese
  • 1/3 cup buttermilk


  • Heat oil in deep fryer to 375 F
  • In a large mixing bowl. combine cornmeal, flour, and creole seasoning.
  • Add in squash, cheese and egg and stir until well combined
  • Add in enough buttermilk to make the batter good and stiff - about 1/3 cup should do it.
  • The batter should hold its shape when scooped out with a spoon.
  • Drop heaping teaspoonfuls into hot grease and cook until golden brown - about 2-2 1/2 minutes depending on size
  • Cut open first hush puppy after frying to make sure they're done all the way through. Cooking times always vary with hush puppies because of size differences.
  • Lay on a paper towel to absorb excess grease after frying
  • Serve hot - enjoy!


I recommend using a deep fryer for making hush puppies.
I also recommend scooping out the batter using a cookie scoop to ensure all hush puppies are roughly the same size.
Diced onions are also great in this recipe! I sometimes add about 1/2 cup finely diced yellow onion into the batter before frying.

Tried this recipe?

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