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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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ZUCCHINI PUFFS This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Olsen Estate in Grand Prairie, Texas in 1982. Ingredients:
3/4 pound zucchini sliced |
1 egg beaten |
1/3 cup all purpose flour |
1/3 cup cornmeal |
1 teaspoon baking powder |
1/2 teaspoon salt |
1 medium white onion grated |
vegetable oil |
Directions:
1. Cook zucchini covered in boiling water 15 minutes then drain well.
2. Mash enough zucchini to measure 1 cup.
3. Combine 1 cup mashed zucchini and egg then stir well.
4. Combine flour, cornmeal, baking powder and salt then stir well.
5. Add zucchini mixture and onion then stir until blended.
6. Drop mixture by level tablespoonfuls into hot oil.
7. Cook until golden brown turning once then drain well on paper towels.
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