If you're looking for a comforting Southern snack or a mouthwatering appetizer that celebrates the bounty of summer produce, let us introduce you to squash puppies — a garden-fresh twist on the beloved hush puppy. These crispy, golden cornmeal fritters are made even better with the subtle sweetness and moist texture of yellow squash. Whether you're a fan of classic Southern cooking or simply want to try something new and delicious, squash puppies are sure to become a favorite on your table.
In this article, we’ll take you through everything you need to know about squash puppies — from the history behind hush puppies, the ingredients that make this recipe shine, tips for frying to crispy perfection, and even creative variations and serving ideas to keep your meals interesting. Let’s dive in!
What Are Squash Puppies?
At their core, squash puppies are hush puppies with a fresh, nutritious twist. Traditional hush puppies are deep-fried cornmeal balls or logs, often served alongside fried fish, barbecue, or other Southern dishes. They’re crunchy on the outside and soft, fluffy, and savory inside.
Squash puppies follow the same principle but incorporate grated yellow squash into the batter. The squash adds moisture, a slightly sweet, earthy flavor, and a tender bite that elevates these golden nuggets from a simple side dish to a standout star.
They’re perfect for summertime, especially when squash is abundant in the garden or at the farmer’s market. And don’t worry — picky eaters won’t even know they’re eating vegetables because these squash puppies are that good!
Ingredients for the Perfect Squash Puppies
You’ll find most of these ingredients already in your pantry. The key to great squash puppies lies in balance: moisture from the squash, the fluffiness from baking powder and soda, and the signature texture of cornmeal.
Here's what you'll need:
- 1 cup yellow squash, finely grated (about 1 medium squash)
- 1 teaspoon salt (to draw out moisture from squash)
- 1 cup cornmeal (yellow or white – your choice)
- ¼ cup all-purpose flour
- 1 tablespoon sugar (optional for a touch of sweetness)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon onion powder (or ¼ cup finely minced onion)
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (optional, for a spicy kick)
- 1 large egg, lightly beaten
- ⅓ cup buttermilk (or regular milk mixed with 1 tsp vinegar or lemon juice)
- Vegetable or peanut oil, for frying
Ingredient Notes:
- Cornmeal gives the signature grit and body to the hush puppy.
- Yellow squash brings moisture and a soft, tender interior.
- Cayenne is optional but adds warmth that plays well with the sweetness of squash.
- Buttermilk adds tang and activates the baking soda for fluffiness.
Step-by-Step Instructions
Step 1: Prepare the Squash
Start by grating your squash using the fine side of a box grater. Place the grated squash in a colander and sprinkle with salt. This step is crucial — squash holds a lot of water, and if that moisture isn’t removed, your hush puppies can turn out soggy instead of crisp.
Let the salted squash sit for 10–15 minutes, then wrap it in a clean kitchen towel and squeeze out as much liquid as possible. You want the squash to be as dry as possible before adding it to the batter.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine cornmeal, flour, sugar, baking powder, baking soda, onion powder, garlic powder, and cayenne. Mix well to distribute all the seasonings evenly.
Step 3: Add Wet Ingredients and Squash
Stir in the buttermilk and beaten egg, followed by the squeezed-out squash. The batter should be thick but still spoonable. If it’s too dry, add a tablespoon more milk. If it’s too wet, add a tablespoon more cornmeal.
Step 4: Heat the Oil
In a deep skillet or Dutch oven, heat about 2 inches of oil to 350°F (175°C). Use a thermometer to maintain the right temperature — this ensures the puppies cook through without burning on the outside.
Step 5: Fry the Squash Puppies
Using a spoon or small cookie scoop, carefully drop dollops of batter into the hot oil. Don’t overcrowd the pan — fry in batches to keep the oil temperature stable.
Fry for about 2–3 minutes per side or until the outside is golden brown and crisp. Use a slotted spoon to transfer the cooked squash puppies to a paper towel-lined plate to drain.
Serving Suggestions
Squash puppies are best served hot and fresh, but they also reheat surprisingly well. Here are some ways to enjoy them:
- With a dipping sauce: Try honey butter, ranch, sriracha mayo, or a Southern-style remoulade.
- As a side dish: Serve with fried catfish, grilled chicken, or pulled pork.
- As an appetizer: Stack them high on a platter for parties or potlucks.
- For brunch: Pair with eggs and bacon for a hearty Southern breakfast.
Flavor Variations
Want to shake things up? Try these tasty variations:
1. Cheesy Squash Puppies
Add ½ cup shredded sharp cheddar cheese for extra richness and a gooey bite.
2. Spicy Jalapeño
Fold in 1 finely chopped jalapeño for heat and flavor.
3. Herbed Version
Add fresh chopped parsley, basil, or chives for a fragrant, garden-fresh flavor.
4. Zucchini Swap
No yellow squash? Use grated zucchini instead — just follow the same draining process.
5. Gluten-Free Adaptation
Swap the all-purpose flour with your favorite gluten-free flour blend and ensure your cornmeal is certified gluten-free.
Make-Ahead, Storage, and Reheating Tips
These fritters are best right out of the fryer, but you can store and reheat them easily for later enjoyment.
Storage:
- Let leftovers cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
Freezing:
- Flash freeze the cooked puppies on a baking sheet until solid, then transfer to a freezer-safe bag.
- Freeze for up to 2 months.
Reheating:
- Oven: Bake at 375°F for 8–10 minutes until heated through and crisp.
- Air fryer: Reheat at 350°F for 4–5 minutes.
- Avoid microwaving, which can make them soggy.
Pro Tips for Success
- Drain that squash! The number one reason squash puppies fail is too much moisture.
- Don't overmix the batter — stir just until combined to avoid tough puppies.
- Use a thermometer to keep your oil at the right temp (350°F).
- Test one first — fry one puppy to test seasoning and texture before frying the rest.
- Keep warm in the oven: Place finished puppies on a baking sheet in a 200°F oven while cooking the rest.
Why You'll Love This Recipe
Squash puppies are more than just a clever way to use summer squash — they’re a celebration of Southern comfort food. They’re:
- Crispy outside and tender inside
- Packed with hidden veggies
- Perfect for snacking, sides, or entertaining
- Easily customizable
- Freezer-friendly
Whether you’re preparing a backyard cookout, a summer brunch, or just need a comforting treat, squash puppies deliver bold flavor in every bite.
The Southern Roots of Hush Puppies
The hush puppy has long been a staple of Southern cuisine, especially in the coastal regions where fried fish is common. Legend has it that the name came from cooks tossing bits of fried cornmeal to barking dogs with the command to “hush, puppy!”
Over the years, the hush puppy has evolved — and adding squash to the mix is a great way to bring freshness and a touch of sweetness to an already beloved favorite.
Final Thought
Squash puppies are a testament to the beauty of Southern cooking: humble ingredients, bold flavors, and a touch of creativity. Whether you’re a seasoned Southern cook or a curious home chef, this recipe offers a satisfying way to use fresh squash and create something your whole family will love.