Squash & Cheddar Hush Puppies
Ingredients
- 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
Instructions
- 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!
Notes
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.
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.