If you're a fan of classic Southern cuisine, then hush puppies are probably a nostalgic favorite — those crispy, golden balls of deep-fried cornmeal goodness often served alongside fried catfish or barbecue. But what happens when you take that beloved side dish and infuse it with the sweet, earthy flavor of fresh yellow squash? You get squash puppies — a delightful variation that's moist on the inside, crisp on the outside, and bursting with comforting summer flavor.
Squash puppies are a clever way to use up an abundance of summer squash, especially during peak growing season when gardens are overflowing with it. They offer a tender texture, a subtle sweetness from the squash, and a satisfying crunch that makes them impossible to eat just one. Whether served as an appetizer, a side dish, or even as a vegetarian main course, squash puppies bring a touch of the South with a veggie-forward twist.
A Garden-to-Table Treat
Summer squash, particularly yellow squash, is one of those vegetables that’s incredibly versatile. It grows easily, has a mild, sweet taste, and can be roasted, grilled, sautéed, or — in this case — grated and mixed into a batter. Squash adds moisture and subtle depth to traditional cornmeal-based fritters, giving them a tender interior that contrasts beautifully with the crispy exterior.
This recipe is not only a great way to enjoy squash, but also a fantastic way to introduce more vegetables into the diets of picky eaters or kids who may otherwise turn up their noses at anything green or yellow. Once grated and blended into the batter, the squash practically melts into the mixture, leaving only its flavor and moisture behind.
What Exactly Are Squash Puppies?
At their core, squash puppies are a type of hush puppy — a classic deep-fried bread made primarily with cornmeal and flour. Hush puppies originated in the American South, with legends pointing to their name being derived from cooks throwing bits of batter to dogs to “hush the puppies” during fish fries and cookouts.
Squash puppies follow that same basic idea, but with grated squash added to the mix. The batter is a combination of cornmeal, flour, buttermilk, egg, onion, and seasonings, with the squash adding both texture and flavor. When dropped into hot oil, the batter puffs up and crisps into little golden nuggets that are every bit as addictive as traditional hush puppies — but with a fresher, lighter feel.
Ingredients You'll Need
To make the best squash puppies, here’s what you’ll need:
2 cups grated yellow squash
1 tsp salt (for drawing out moisture)
1 cup cornmeal (fine or medium grind)
1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp black pepper
1/4 tsp paprika (optional for added flavor)
1 large egg, beaten
1/2 cup buttermilk (or regular milk with 1 tsp vinegar)
1/4 cup finely chopped onion
Oil for frying (vegetable or canola)
The combination of cornmeal and flour provides the ideal balance of texture: crisp but not dry. The onion and seasonings bring savory depth, and the buttermilk helps activate the leavening agents while adding a slight tang that complements the sweetness of the squash.
Preparation: A Simple, Satisfying Process
The process of making squash puppies is straightforward and doesn’t require much culinary expertise. Even beginner cooks can achieve excellent results with just a few key steps.
Step 1: Prepare the Squash
Grate the squash using a box grater or food processor. Yellow squash is soft, so grating it is quick and easy. Once grated, place it in a colander, sprinkle with salt, and let it sit for 10–15 minutes. This step helps draw out excess water from the squash, which is crucial to avoid soggy fritters.
After the time is up, use a clean kitchen towel or paper towels to squeeze out as much moisture as possible. You want the squash to be relatively dry before mixing it into the batter.
Step 2: Mix the Batter
In a large bowl, whisk together the dry ingredients: cornmeal, flour, baking powder, baking soda, onion powder, garlic powder, pepper, and paprika.
Add the grated, drained squash and chopped onion. In a separate small bowl, beat the egg with the buttermilk, then pour it into the dry ingredients and stir until just combined. The batter should be thick but scoopable.
Step 3: Fry the Puppies
Heat about 2 inches of oil in a deep skillet or Dutch oven to 350°F (175°C). Use a thermometer to monitor the temperature — too low and the puppies will absorb too much oil, too hot and they’ll burn before cooking through.
Using a spoon or small scoop, carefully drop heaping tablespoons of batter into the hot oil. Don’t overcrowd the pan. Fry each puppy for 2–3 minutes per side, or until golden brown and crispy.
Use a slotted spoon to transfer the squash puppies to a paper towel-lined plate to drain. Sprinkle with a little salt while hot for extra flavor.
Step 4: Serve and Enjoy!
Serve squash puppies warm, with your favorite dipping sauce. They pair wonderfully with creamy sauces like ranch, aioli, or spicy remoulade. For a Southern flair, try serving them with honey butter or a drizzle of hot honey.
Variations and Add-Ins
One of the best things about squash puppies is how adaptable they are. You can easily customize the flavor to suit your preferences or whatever you have on hand.
Cheesy Squash Puppies: Add 1/4 cup shredded cheddar cheese to the batter.
Spicy Kick: Finely dice a jalapeño or add a pinch of cayenne pepper.
Herbaceous Twist: Stir in fresh chopped herbs like parsley, dill, or chives.
Gluten-Free Version: Use a gluten-free all-purpose flour blend in place of regular flour.
You can also experiment with different types of squash — like zucchini — or even mix in shredded carrots or sweet potatoes for a colorful, nutrient-dense twist.
Healthier Baking Option
While squash puppies are traditionally fried, they can also be baked for a lighter option. Preheat your oven to 400°F (200°C), grease a mini muffin tin, and fill each cup with the batter. Bake for 15–20 minutes or until golden and set.
The baked version won’t be as crispy but still offers great flavor and a tender texture — a fantastic choice for those looking to cut back on fried foods.
Serving Suggestions
Squash puppies are delicious on their own, but they shine even brighter when paired with complementary dishes. Here are a few ideas:
With Southern Barbecue: Serve alongside pulled pork, ribs, or grilled chicken.
With Seafood: Perfect with fried catfish, shrimp, or crab cakes.
As an Appetizer: Offer with a trio of dipping sauces at your next gathering.
As a Snack or Lunchbox Treat: Pack a few squash puppies for a handheld, satisfying bite.
They also make a great addition to vegetarian plates, providing both substance and flavor.
A Dish That Tells a Story
Food connects us to our heritage, our communities, and the changing of the seasons. Squash puppies embody that spirit beautifully. They celebrate the resourcefulness of Southern cooking, turning humble ingredients into something truly satisfying. They also honor the rhythm of the garden — making the most of summer squash when it’s plentiful and fresh.
Whether you grew up with hush puppies or are discovering this dish for the first time, squash puppies are a modern take on a beloved classic. They prove that vegetables don’t have to be boring — and that sometimes, the best dishes come from simply working with what you’ve got.
Final Thoughts
Squash puppies are more than just a clever way to use up extra squash. They’re a celebration of Southern comfort food, made even better by the addition of fresh vegetables. Crispy, flavorful, and easy to make, they’re ideal for any home cook looking to create something delicious and down-to-earth.