Squash Puppies

by ben smithson on

My mom used to make squash puffs. And they were excellent. I wanted to make something like that with the squash flavor, but with a hush puppy consistency. I saw a recipe on cooks.com, then adapted/hacked my own. And guess what?! These are great too – a little bit more bready like hush puppies. Go figure!

Squash Puppies



  • 3 small squashes, grated
  • 1/2 lg white or yellow onion, grated
  • 1/2 cup flour
  • 1 cup corn meal
  • cheddar cheese (optional – I didn’t use cheese but I might next time!)
  • 1 egg
  • 1/4 cup milk


  1. Grate the squash and onion, add to a bowl. Add a teaspoon of salt, mix together. Let sit for 20 minutes to let the water sweat out.
  2. Heat oil to medium-ish. (Use peanut, canola, or some other oil with a higher smoke point)
  3. Mix corn meal and flour and set aside
  4. Dump the onion/squash mixture in to a colander, press the mixture in your clasped hands to wring out as much water as possible. Then return to bowl.
  5. Add about half the flour/corn meal mix to the onion/squash mixture. Stir. Then crack the egg and stir it in. Add remainder of flour until you mix it together to get a “goopy” consistency. If you want more bready consistency, then add more of the corn meal / flour mixture. If you want them goopier, then use less of the corn meal / flour. I like them bready.. soo…..
  6. Take a regular sized spoon (a teaspoon) and dollop out a spoonful (it helps if you form it in to an oval shape with the spoon) in to the oil. Be careful to not burn yourself!
  7. Flip once during cooking. Cook until both sides are lightly  browned. Keep an eye on them, because they can get overcooked. Take them out before they get too browned!
  8. After you take ’em out, let the squash puppies sit on a flattened paper bag to help soak up some of the oil (and to cool).


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