Squash Hush Puppies
These vegetarian hush puppies incorporate pureed winter squash, such as butternut or acorn, into a cornmeal batter. Finely chopped onions are cooked in butter before being folded in, and fresh chilli pepper adds a kick. The batter is fried in hot oil until golden and crisp, resulting in a savoury snack that serves four people.
Ingredients
- 1 tablespoon butter
- 2 small onions, finely chopped
- 1 cup cornmeal
- 1/3 cup flour
- 1 tablespoon baking powder
- salt
- 1/2 cup milk
- 1 egg, beaten
- 3/4 cup pureed cooked squash
- fresh hot chili pepper
- 4 cups vegetable oil
Method
- Melt the butter in a skillet. Add the finely chopped onions and cook them for 5 minutes, stirring as they soften.
- Take a bowl and mix together the cornmeal, flour, baking powder and salt. Create a hollow in the middle and pour in the milk, beaten egg and pureed squash.
- Mix everything thoroughly until well combined. Fold the cooked onions into the batter and add fresh hot chilli pepper according to your preference.
- Pour the vegetable oil into a deep skillet and heat it to 350. Working in batches, drop tablespoonfuls of the batter into the hot oil, turning each one once until they are a golden colour.
- Lift the cooked hush puppies from the oil with a slotted spoon. Transfer them to paper towels to drain off any excess oil.
Nutrition (per serving)
Sodium343100 mg
Recipe details
CategoryPumpkin
Authordicentra
