Inspired by classic Southern hush puppies, Squash Puppies are crisp and golden outside, tender inside, and packed with yellow squash, sweet onion, and a touch of jalapeño. Easy to prepare and perfect alongside grilled seafood, barbecue, or fried chicken, these fritters are a summer favorite that disappear fast.
From my kitchen to yours
These Squash Puppies came from a Southern Living inspiration that I simplified and refined. I tested the steps to make the process reliable so you can get great results the first time you try them. Enjoy!
Why This Recipe is a Keeper!
Yellow Squash Puppies combine summer produce with Southern comfort. They work as an appetizer, side, or snack and are especially suited to backyard meals and casual gatherings.
- Great for abundant squash: Use fresh yellow squash from the garden or market.
- Balanced flavor: Sweet onion and a bit of jalapeño add brightness without overwhelming heat.
- Reliable technique: The method emphasizes draining and mashing the squash so the fritters hold together and stay tender.
- Versatile: Serve with fish, barbecue, burgers, or your favorite dipping sauce.
Ready to cook? Gather your ingredients and equipment.
How to Make Squash Puppies
Recipe Ingredients
Below are the key ingredients; exact measurements are in the recipe card later in the article.
Ingredient Notes & Substitutions
- Yellow squash: Use 6 medium (about 2 lb.). Yellow squash has a slightly buttery flavor; while zucchini will work, the taste differs.
- Jalapeño: Adds gentle heat and freshness. Omit or remove seeds and membrane for milder flavor.
- Buttermilk: Prefer whole buttermilk for tang. Substitute whole milk with 1 tablespoon vinegar or lemon juice added and rested for 5–10 minutes if needed.
- Self-rising cornmeal mix: A blend of cornmeal, flour, baking powder, and salt. If you don’t have it, mix 1/2 cup plus 1 tablespoon cornmeal, 2 tablespoons flour, 2 teaspoons baking powder, and 1/8 teaspoon salt.
- Seasoned salt: Adds depth; use a simple blend of salt and mild spices if preferred.
Step-by-Step Instructions
- Gather and prep all ingredients.
- Combine sliced squash and chopped onion in a shallow saucepan with 1 cup water. Cover and simmer over medium until very tender, about 20 minutes.
- Stir in the chopped jalapeño; residual heat will soften it so no extra cooking is needed.
- Drain the vegetables in a colander set over a bowl until cool enough to handle. Excess moisture prevents the fritters from holding together.
- Mash the drained vegetables in the colander with a potato masher to press out more liquid. Discard the drained liquid. You should have about 2 cups of mashed squash.
- Whisk 1/2 cup whole buttermilk and 1 beaten egg in a small bowl. In another bowl combine 3/4 cup self-rising cornmeal mix, 1/4 cup all-purpose flour, 1 teaspoon seasoned salt, and 1/4 teaspoon black pepper.
- Add the buttermilk mixture and dry ingredients to the mashed squash and stir just until combined. The batter should be thick enough to hold its shape when dropped from a spoon.
- Set a cooling rack over a rimmed baking sheet for draining the cooked fritters.
- Heat about 1/2 inch of canola or vegetable oil in a heavy skillet to 350°F (175°C). Working in batches, drop rounded tablespoons of batter into the oil, flatten slightly with the back of the spoon, and fry 2–3 minutes per side until golden.
- Transfer cooked puppies to the rack to drain, and immediately sprinkle with salt. Repeat until all batter is fried.
- Serve hot for best texture and flavor.
Chef Tips and Tricks
- Cook the squash and onion until very tender so the interior of the fritter is soft and uniform.
- Boiling the vegetables in a small amount of water allows you to drain away moisture; sautéing in oil leaves fat in the squash and can weigh the batter down.
- Press and mash the cooked squash in a colander to remove excess liquid. The batter should be thick; add a tablespoon of cornmeal mix if it seems too loose.
- Stir the batter just until combined to avoid toughness.
- Use a small scoop for consistent sizes and fry in batches so the oil temperature stays steady.
- Drain on a wire rack over a rimmed pan to keep bottoms crisp. Keep warm in a low oven (about 170°F) if needed.
- Sprinkle with salt immediately after frying so it adheres to the crust.
Recipe FAQs
Fresh squash gives the best texture, but frozen squash works if fully thawed and very well drained. If frozen squash is raw, simmer it with the onion until tender; if already cooked, mash and use after draining.
Too much moisture is the usual cause. Drain and mash well in a colander. If the batter spreads when frying, the oil may be too cool—heat to 350°F before frying.
Reheat in a 350°F oven or an air fryer for about 10–12 minutes to restore crispness. Avoid microwaving, which makes them soggy.
Yes. Freeze on a parchment-lined sheet until firm, then transfer to a freezer bag. Reheat from frozen, adding a few extra minutes to the reheating time.
Optional Add-Ins
- 1/2 cup grated Cheddar or Monterey Jack (may need an extra tablespoon of cornmeal if batter loosens).
- 1/2 cup corn kernels for sweet pops of texture.
- Scallions instead of or in addition to the cooked onion.
- Cajun seasoning in place of seasoned salt for a spicier profile.
- Fresh herbs such as chives, parsley, or basil for brightness.
Serve With
- Fried or baked fish
- Barbecue dishes
- Grilled shrimp or chicken
- Salads or summer vegetables
More Great Southern Recipes
- Shrimp and grits casserole
- Crustless Southern tomato pie
- Easy braised Southern greens
- Grilled corn succotash
Squash Puppies
Crisp, tender fritters made with yellow squash, sweet onion, a touch of jalapeño, and a cornmeal-flour blend.
Ingredients
- 6 medium yellow squash (about 2 pounds), sliced
- 1 small onion, finely chopped (about 1 1/2 cups)
- 1 cup water
- 1 medium jalapeño, finely chopped (optional)
- 3/4 cup self-rising cornmeal mix (or homemade blend)
- 1/4 cup all-purpose flour
- 1 tsp seasoned salt
- 1/4 tsp freshly ground black pepper
- 1/2 cup whole buttermilk
- 1 large egg, lightly beaten
- Canola or vegetable oil for frying
- Salt for sprinkling
Instructions
- Combine sliced squash and chopped onion in a shallow saucepan with 1 cup water. Cover and simmer until very tender, about 20 minutes.
- Stir in chopped jalapeño and remove from heat; residual heat will soften it.
- Drain the vegetables in a colander set over a bowl and let cool enough to handle. Mash in the colander with a potato masher to remove extra liquid. You should have about 2 cups mashed squash.
- Whisk buttermilk and egg in a small bowl. In another bowl, combine cornmeal mix, flour, seasoned salt, and pepper.
- Stir the wet and dry ingredients into the mashed squash just until combined. Batter should hold its shape when dropped from a spoon.
- Heat 1/2 inch oil in a heavy skillet to 350°F. Working in batches, drop rounded tablespoons of batter into the oil, flatten slightly, and fry 2–3 minutes per side until golden.
- Transfer to a wire rack over a rimmed baking sheet to drain. Sprinkle immediately with salt and serve hot.
Yields
Makes about 30–34 squash puppies. Serves 6.
Equipment
- Chef knife and cutting board
- Shallow saucepan
- Colander and bowl
- Potato masher
- Mixing bowls and spoon
- Heavy skillet or cast iron pan
- Wire cooling rack and rimmed baking sheet
Storage & Reheating
Freeze on a parchment-lined sheet until firm, then transfer to a freezer bag. Reheat from frozen in a 350°F oven or air fryer, adding a few extra minutes. Avoid microwaving to preserve crispness.
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