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Summer Squash Puffs

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Summer Squash Puffs

Directions

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Ingredients :

  • 1 quart oil for frying
  • 4 summer squash
  • cut into chunks
  • 1 medium onion
  • grated
  • 2 eggs
  • beaten
  • ⅔ cup all-purpose flour
  • ⅔ cup dry corn muffin mix
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • Methods :

  • Heat the oil in a deep, heavy skillet or deep fryer to 365 degrees F (185 degrees C).
  • Place the squash in a pot with enough water to cover. Bring to a boil, and cook 10 minutes, or until tender. Drain, and mash.
  • In a bowl, mix 2 cups squash*, onion, and eggs. In a separate bowl, mix the flour, corn muffin mix, baking powder, and salt. Thoroughly blend the squash mixture into the flour mixture.
  • Drop the squash and flour mixture by rounded tablespoons into the hot oil, and fry until evenly brown and crisp. Drain on paper towels.
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