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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 12 |
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What a delicious way to use abundant summer squash! Very easy to make, but it makes a really great side dish. I found this in an old Bell Telephone recipe book. My grown daughter always requests this when she visits. I have been making this for many summers. I just guessed at the number of servings. It is more than enough for 4 people. Ingredients:
1 cup cooked yellow squash (drained) |
1 cup flour |
1/2 teaspoon salt |
1/4 cup chopped onion (or to taste) |
1 egg, slightly beaten |
1/2 cup milk or 1/2 cup buttermilk |
2 teaspoons baking powder |
oil, to fry in |
Directions:
1. Peel and slice the squash. Simmer in a little water until tender. Drain and lightly mash with a fork.
2. Mix all ingredients,except oil, together until blended.
3. Heat oil and drop batter in by tablespoons and fry like hushpuppies until golden.
4. Drain on paper towels.
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