Squash Puff Cakes

COOK TIME: 25 Min

Fritters are no stranger to the South, and they certainly aren't limited to squash. Yummy fried corn and eggplant puffs are often found on tables throughout the Southern region, also.

What You'll Need

2 (16-ounce) packages frozen yellow summer squash, thawed, drained, and chopped
1 egg, beaten
1/3 cup biscuit baking mix
3/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons vegetable oil

What to Do

In a large bowl, combine all the ingredients except the oil; mix well. Heat 1 tablespoon oil in a large skillet over medium heat.
Pour 1/4 cup of the batter onto the skillet to form each cake. Cook for 3 to 4 minutes per side, or until golden.
Remove to a paper towel-lined platter and cover to keep warm.
Repeat until all the batter is used, adding more oil as needed.

Makes about 1 dozen.

Notes

If you prefer to use fresh squash instead of frozen, peel and coarsely chop 3 to 4 medium-sized yellow summer squash and saute until tender. Then continue as above.

Your Recently Viewed Recipes

Rate

I have not made this yet so I cannot rate it.

We are adding your Comments.

Thank you! Your comment has been added.

We are sorry. There was an error tyring to post your rating and review.

Your comment will appear after our editors have had a chance to review it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

jynx

Sep 30, 2015

is it possible to use fresh butternut squash? my garden is full

Test Kitchen Team

Oct 01, 2015

Hey there, we've never tried this recipe with butternut squash but we'd suggest baking your squash for about an 1 hour or until tender. Then, scoop out the insides and continue with the recipe above.