If you’re looking for a Southern snack that captures everything we love about summer produce and comfort food, Squash Puppies are the answer! Imagine crispy edges, fluffy centers, and a punch of garden-fresh flavor in every bite—these golden fritters turn simple squash into something truly memorable. Whether you’re planning a backyard barbecue, holiday potluck, or just want a fun twist on hush puppies, Squash Puppies deliver pure Southern charm with every bite.
Ingredients You’ll Need
The beauty of Squash Puppies lies in the way humble, everyday ingredients come together to create irresistible comfort food. Each element, from velvety squash to buttermilk, brings its own personality—and this simple list is all you need to get that just-right balance of flavor, crunch, and sunny color.
- Yellow squash (finely grated): Brings moisture, sweetness, and that signature sunny hue.
- Cornmeal: The crispy secret to a classic Southern crunch.
- All-purpose flour: Helps bind the batter for a light, fluffy bite.
- Sugar: Just a touch elevates the vegetables and balances out cornmeal’s heartiness.
- Baking powder: The key to beautifully puffed, tender Squash Puppies.
- Baking soda: Provides lift and extra airy texture.
- Salt: Brings out the depth of flavors and ensures every bite is savory and well-seasoned.
- Onion powder: Adds a subtle, savory backbone without overpowering the gentle squash.
- Black pepper: A hint of sharpness for sophistication and warmth.
- Cayenne pepper (optional): A playful pinch for those who like a gentle kick!
- Egg: Holds everything together and makes for a pillowy center.
- Buttermilk: That classic tang that gives the batter lightness and flavor.
- Melted butter: Adds richness and a buttery finish in every mouthful.
- Vegetable oil (for frying): Neutral oil is best so the squash can shine and the outside crisps up just right.
How to Make Squash Puppies
Step 1: Prepare the Squash
Start by grabbing your yellow squash and grating it finely—no need to peel! The skin is tender and filled with nutrition. Once grated, wrap the squash in a clean towel or several layers of paper towels and firmly press out as much water as possible. This step is crucial: too much moisture will prevent your Squash Puppies from crisping up into those dreamy golden morsels.
Step 2: Mix the Dry Ingredients
In a big mixing bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, salt, onion powder, black pepper, and cayenne (if you love a little heat). Stir well to ensure everything is evenly distributed. Don’t skip this step—a well-mixed base means every Squash Puppy bakes up the same mellow color and flavor.
Step 3: Combine the Wet Ingredients
In a separate bowl, crack in the egg, pour in the buttermilk, and drizzle in the melted butter. Whisk until smooth and absolutely luscious. This creamy mixture is what keeps Squash Puppies moist and tender on the inside while staying crisp on the outside.
Step 4: Bring the Batter Together
Pour the liquid mixture into the dry ingredients and stir gently until just combined. Don’t overmix—think of it more as folding than actually whisking. Then, fold in your grated, pressed squash, making sure it’s evenly nestled into the batter. Stop once everything is incorporated and don’t worry if it’s a bit thick.
Step 5: Fry to Golden Perfection
Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven over medium-high heat. Use a thermometer if you can and bring the oil to 350°F (175°C)—that’s the magic zone for crispy Squash Puppies. Drop the batter by rounded tablespoonfuls into the hot oil, frying just a few at a time so they don’t get crowded. In about 2–3 minutes per side, they’ll puff up and turn a mouthwatering golden brown. Remove with a slotted spoon and rest on paper towels to catch any extra oil.
How to Serve Squash Puppies
Garnishes
To take your Squash Puppies to another level, sprinkle them with a little flaky sea salt the moment they leave the fryer. For a pop of color and flavor, toss on some chopped chives, minced parsley, or even a dusting of smoked paprika. Don’t be shy—these little tweaks can make your basket of squash puppies sing!
Side Dishes
These beauties are dynamite with classic Southern sides: think creamy coleslaw, slow-cooked greens, or a tangy cucumber salad. They also make a crowd-pleasing appetizer when paired with any zippy dip, from honey butter to spicy remoulade or classic ranch. Every bite just cries out for something cool, creamy, or tangy alongside.
Creative Ways to Present
To wow your guests, try stacking your Squash Puppies into towers, threading them onto skewers with cherry tomatoes, or serving them in individual paper cones for a playful, street-food feel. For parties, arrange in rustic baskets lined with gingham napkins—watch how fast they disappear! They’re also fun floating on top of a bowl of creamy tomato soup for dipping.
Make Ahead and Storage
Storing Leftovers
Once your Squash Puppies have cooled completely, store any extras in an airtight container in the fridge. They’ll keep their flavor beautifully for up to 3 days. Just know that the outside might soften a bit, but the deliciousness is still there!
Freezing
For longer storage, lay cooled Squash Puppies on a baking sheet and freeze until solid, then transfer to freezer bags or containers. They’ll stay happy in your freezer for up to 2 months. This makes them perfect for parties or late-night snack cravings—just heat what you need, no waste!
Reheating
To bring back their crisp, bake leftover Squash Puppies in a 375°F (190°C) oven for about 8–10 minutes. If you’re in a rush, a quick blast in the air fryer works wonders too (about 5 minutes at 350°F). Avoid the microwave if you can—it’ll zap away that signature crunch!
FAQs
What’s the best squash to use for Squash Puppies?
Yellow summer squash is the classic, but you can experiment! Zucchini also works beautifully, just be sure to squeeze out extra moisture to avoid soggy fritters.
Can I make these gluten free?
Absolutely! Swap the all-purpose flour for a gluten-free blend and double-check your cornmeal is gluten free. The texture stays surprisingly fluffy and the flavor pops just as much.
How spicy are they with the cayenne pepper?
With a quarter teaspoon, the heat is gentle—just a background warmth. For a bolder flavor, add a little more or pair them with a spicy dip. Sensitive palates can leave it out altogether.
Can I bake Squash Puppies instead of frying?
While frying creates the iconic crispy shell, you can bake them on a parchment-lined tray at 400°F (200°C) for about 15 minutes, flipping halfway. They’ll be fluffy and golden, though not quite as crunchy as the fried version.
What dips go best with Squash Puppies?
Squash Puppies shine with classic choices like honey butter, ranch, or remoulade. For something different, try them with spicy aioli, herbed yogurt dip, or even a drizzle of hot honey!
Final Thoughts
There’s something downright joyful about sharing a basket of warm, crispy Squash Puppies—no matter the occasion. If you haven’t tried this Southern spin on a hush puppy, now’s the time. Invite friends, set out your favorite dipping sauces, and get ready for raves around the table!
Print
Squash Puppies Recipe
- Total Time: 35 minutes
- Yield: 18–20 squash puppies 1x
- Diet: Vegetarian
Description
Delicious and crispy Squash Puppies are a delightful Southern American appetizer perfect for any occasion. These savory little fritters are packed with yellow squash, cornmeal, and a blend of spices, then fried to golden perfection.
Ingredients
Main Ingredients:
- 1 cup yellow squash (finely grated)
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
- 1 large egg
- ½ cup buttermilk
- 1 tablespoon melted butter
- vegetable oil for frying
Instructions
- Prepare the Squash: Grate the squash and press out excess moisture using a clean towel or paper towels.
- Mix Dry Ingredients: In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda, salt, onion powder, black pepper, and cayenne if using.
- Prepare Wet Ingredients: In a separate bowl, whisk together the egg, buttermilk, and melted butter.
- Combine and Fry: Stir the wet ingredients into the dry ingredients until just combined. Fold in the grated squash. Heat oil in a skillet, then drop rounded tablespoons of batter into the hot oil. Fry until golden brown and crispy on both sides.
- Serve: Remove the cooked Squash Puppies with a slotted spoon and drain on paper towels. Serve warm.
Notes
- For added flavor, consider mixing in chopped green onions or shredded cheddar cheese.
- Pair with honey butter, ranch dressing, or spicy remoulade for dipping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 1 squash puppy
- Calories: 80
- Sugar: 1g
- Sodium: 115mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
