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italian herb cheesy squash puffs

(1 rating)
JimorBecky avatar
Recipe by
Becky Hudgins
@JimorBecky
Joshua, TX

We love these with a cream soup.They are even good with breakfast instead of toast or biscuits. Picture's coming soon.

(1 rating)
yield serving(s)
prep time 45 Min
cook time 45 Min

Ingredients For italian herb cheesy squash puffs

  • 2 c
    mashed yellow squash about 3 medium
  • 2 lg
    eggs, beaten
  • 2/3 c
    all purpose flour
  • 2/3 c
    cornmeal
  • 2/3 c
    grated parmesan cheese
  • 2 tsp
    baking powder
  • 1 tsp
    salt
  • 1 Tbsp
    dry italian herb blend
  • 1 md
    onion grated fine
  • oil for pan frying or deep frying

How To Make italian herb cheesy squash puffs

  • 1
    Add squash to saucepan and cover with salted water. Cook, covered, 10 to 15 minutes or until tender. Drain and mash enough squash to make 2 cups.
  • 2
    Combine eggs and cheese to cooled squash and blend well.
  • 3
    Combine flour, cornmeal, baking powder,dry italian herbs and salt, stir well.
  • 4
    Add squash mixture and onions, stir until blended.
  • 5
    Drop squash mixture by level tablespoon into hot oil. Cook until golden brown, turning once.
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