My mom passed on this recipe f0r Squash Puffs to me a few years ago. It is another great recipe for the abundance of zucchini from the garden. My husband couldn’t get enough of them when I made them the other night. Try them and you’ll see!
4 or 5 small squash and or zucchini
1 egg (beaten)
1/3 cup flour
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1 medium onion grated or finely chopped
Cook squash and drain. Mash to make about 1/2 cups. Add egg. Stir in onion. Combine flour, cornmeal, baking powder and salt. Mix well. Add to squash mixture. Stir until blended.
Drop squash mixture by large spoonfuls into hot skillet with about 1/3 cup oil. Cook until golden brown. (Make sure oil is not too hot or the inside of patties will not get done.)
Drain on a paper towel. Yields about 1 dozen. Great served with black-eyed peas, cornbread, slaw and a home-grown tomato!