Summer Squash Hushpuppies Recipe
I think it might be an addiction to always have a side of great hushpuppies with some wonderful barbecue. Recently, I started making more ways to make hushpuppies with vegetables that I have either in the garden or freezer.
I made these summer squash hushpuppies when my summer garden was long gone, and we were full into winter. No, I didn’t buy squash at the store because I already had it in my freezer from the summer before. The garden gives us so much squash that I tend to shred it and freeze it in 1/4 lb blocks for use later.
To use frozen squash in this recipe is easy. All you have to do is take out the correct amount of frozen squash and let it thaw for a few hours on the counter. Then squeeze the thawed shredded squash to drain out all the excess water. You can use towels to help with this. And now you can add it successfully to your recipe. It is nice to have summer squash in the wintertime.
Cost to make this recipe.
As a homesteader or not, this side dish or appetizer is extremely inexpensive. If you purchase all the ingredients, then this recipe should cost you around $2.09 to make or $0.26 per serving size which can be about 2-3 hushpuppies per person, all depending on how small you make them.
I make these when my garden is bursting with summer squash, so my cost is a little cheaper at $0.55 for the entire batch or $0.07 per serving size.
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Summer Squash Hushpuppies
Ingredients
- 2 cups cornmeal, …[$0.23]
- ¼ cup all purpose flour, …[$0.06]
- 1 tsp. onion powder, …[$0.06]
- ½ tsp. salt, …[$0.03]
- 1 large egg, …[$0.23]
- 1 cup milk, …[$0.23]
- ¾ lb. summer squash, shredded (frozen or fresh)…[$1.25]
- vegetable oil
Instructions
- In a medium bowl, combine all except summer squash and mix until everything is incorporated.
- Shred fresh summer squash like yellow squash or zucchini.
- If you use frozen pre-shredded then thaw completely and squeeze out all the water.
- Stir in shredded squash and let set for at least 2 hours.
- Fry spoonful’s in a hot skillet, or fry daddy until golden brown. Drain on a paper towel and serve hot.