Yellow Squash Puffs(Kids Love This.)
Kids love these crispy, golden yellow squash puffs with tender squash and savory onions, perfect for a family-friendly snack or side dish that appeals to all ages.
Ingredients
Instructions
- Cook squash in boiling water for 10 to 15 minutes or until tender.
- Drain; mash enough squash to measure 2 cups.
- Reserve any leftover squash for use in other recipes.
- Combine 2 cups squash with beaten eggs.
- In a separate bowl, mix flour, cornmeal, baking powder, and salt; stir well.
- Add the squash mixture and grated onions to the dry ingredients; stir until blended.
- Drop the mixture by teaspoonfuls into hot vegetable oil.
- Cook until golden brown, turning only once.
Tips & Substitutions
For extra flavor, consider adding shredded cheese or herbs like dill to the squash mixture. If you don't have cornmeal, you can substitute it with an equal amount of breadcrumbs. Make sure the oil is hot enough before frying to achieve a crispy texture. Kids will love these puffs, and they pair beautifully with a side of ranch dressing for dipping.
Serving Suggestions
These yellow squash puffs make a great snack or appetizer. Serve them warm alongside a fresh salad or as part of a fun meal with dipping sauces. For a complete dinner, pair them with grilled chicken or fish. Kids will love these as a side dish, making them a hit at family gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through and crispy again. Avoid microwaving, as it can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Yellow Squash Puffs(Kids Love This.) contains roughly 1111 calories, with 15g protein, 236g carbohydrates, and 11g fat. It is an excellent source of vitamin A (136% of the Daily Value), vitamin C (93% of the Daily Value), and iron (76% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 2721mg per serving (118% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use zucchini instead of yellow squash?
Yes, zucchini works well as a substitute for yellow squash in this recipe. The flavors will be slightly different, but it will yield similar results in texture and taste. Just be sure to drain any excess moisture from the zucchini to avoid watery puffs.
How do I know when the puffs are cooked properly?
The puffs are done when they are golden brown on all sides. It typically takes about 3-4 minutes per side, depending on the heat of your oil. Use a slotted spoon to remove them from the oil and test one by cutting it open; it should be firm and cooked through.
Can I make these puffs in advance?
Yes, you can prepare the batter ahead of time and refrigerate it for up to 24 hours before frying. For best results, fry them just before serving. If you want to prepare them completely, you can freeze the cooked puffs in a single layer and reheat them in the oven later.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).