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Summer Squash PuffPAIRING: Corderillas | Fredericksburg Winery |
The kids will love eating their vegetables! This recipe from allrecipes.com is great for after school snack, party appetizer, or just to munch on. Take turns dipping, as this appetizer pairs well with a variety of dips including: Ranch dressing, cheese dip, & sour cream!
A Delicious Appetizer that’s Healthy and Delectable.
1 quart oil for frying
4 summer squash, cut into chunks.
1 medium onion, grated
2 eggs, beaten
1 teaspoon garlic powder
2/3 cup all-purpose flour
2/3 cup dry corn muffin mix
2 teaspoons baking powder
1 Tablespoon salt
1 teaspoon cumin
1 teaspoon garlic powder
1 ½ teaspoons chili powder
Cooking Instructions:
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, garlic powder, cumin, chili powder. Thoroughly blend the squash mixture into the flour mixture.
Drop the mixture by rounded tablespoons into the hot oil, and fry until evenly brown and crisp. Drain on paper towels.
Serves 6.