Summer Squash Puffs

Recipe View 5 mins Heat the oil in a deep, heavy-bottomed pot or deep fryer to 365°F (185°C). Use a thermometer to ensure accuracy. (5-10 minutes)

Recipe View 15 mins Place the squash chunks in a medium saucepan and cover with water. Bring to a boil over medium-high heat, then reduce heat and simmer for 8-10 minutes, or until the squash is fork-tender. (15 minutes)

Recipe View 5 mins Drain the cooked squash thoroughly in a colander, pressing out excess water. Transfer to a bowl and mash gently with a fork or potato masher, leaving some texture. (5 minutes)

Recipe View 2 mins In a large mixing bowl, combine 2 cups of the mashed squash, the grated onion, and the beaten eggs. Mix well to combine. (2 minutes)

Recipe View 1 mins In a separate medium bowl, whisk together the all-purpose flour, corn muffin mix, baking powder, and salt. (1 minute)

Recipe View 3 mins Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay. (3 minutes)

Recipe View 10 mins Carefully drop rounded tablespoons of the squash mixture into the hot oil, being careful not to overcrowd the pot. Fry in batches for 2-3 minutes per side, or until golden brown and crispy. (10-15 minutes per batch)

Recipe View 2 mins Remove the puffs with a slotted spoon and transfer to a wire rack lined with paper towels to drain excess oil. (2 minutes per batch)

Recipe View 0 mins Serve immediately while hot and crispy. Garnish with a sprinkle of flaky sea salt, if desired.