Squash Fritters Recipe

  • 3/4 cup self-rising cornmeal
  • 1/4 cup all purpose flour
  • 1/2 teaspoon Salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground red pepper
  • 6 yellow squash, cooked and mashed (medium)
  • 1/2 cup buttermilk
  • 1 onion, minced (small)
  • 1 egg (large)
  • vegetable oil
  • 1/2 teaspoon Salt
Combine first 5 ingredients in a large bowl.

Stir together squash and next 3 ingredients; add to cornmeal mixture, stirring until blended.

Pour oil to a depth of 1/2 inch into a deep cast-iron skillet; heat to 350. Drop batter by tablespoonfuls, in batches, into oil; fry 3 minutes on each side or until golden brown. Drain on paper towels; sprinkle evenly with 1/2 tsp. salt.

*To spice this dish up I decrease the self-rising cornmeal to 1/2 C. and add 1/4 C. Autry House medium breader; and a teaspoon of minced jalapeno pepper. Yield: 20 fritters

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