Got too much squash? It’s that time of year! Squash puppies are a fun way to use up a little of that extra yellow stuff–but hey, you can substitute zucchini also!
Printer-Friendly
How to make Spicy Bacon Squash Puppies:
2 bacon slices, cooked, diced, reserve bacon grease
1 medium yellow squash, diced
2 jalapeno peppers, diced
1/4 cup onion, diced
2 cups cornmeal
1/2 cup all-purpose flour
2 teaspoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cayenne
2 eggs
1 cup buttermilk
Remove cooked bacon from skillet, leaving bacon grease in the pan. Saute squash, peppers, and onion, and set aside. Combine dry ingredients in a mixing bowl. Add bacon and veggies. Stir in eggs and buttermilk.
Heat 2 inches oil in skillet. Drop tablespoonfuls of squash mixture in hot oil. Fry 4 minutes, turning once. Remove finished squash puppies to rack to drain. Keep warm. Makes 30-40 puppies, depending on size. Serve with Ranch dressing to dip.
P.S. I have finally figured out how to find my photos on my new laptop!
