If you’re in the mood for something golden, crispy, and utterly addictive, these Crispy Squash Puppies are your next go-to kitchen adventure. A twist on the classic hush puppies, this version is bursting with the fresh, sweet flavor of yellow squash, made even more exciting by a hint of jalapeño and the richness of buttermilk. Whether you serve them as a snack, appetizer, or side dish, they deliver on crunch and flavor in every bite.

Ingredients

• 5 medium yellow squash
• 3/4 cup self-rising yellow cornmeal
• 1/4 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper
• 1/2 medium sweet onion, minced
• 1/2 jalapeño, finely minced
• 1/2 cup buttermilk
• 1 egg, lightly beaten
• Vegetable oil for frying

Instructions

1. Slice the squash in half lengthwise, then chop into 2-inch pieces. Steam until tender, around 12 to 15 minutes.
2. Mash the steamed squash with a fork to keep a rustic, homey texture.
3. In a large bowl, combine cornmeal, flour, sugar, 1/2 teaspoon salt, black pepper, and cayenne pepper.
4. Stir the minced onion and jalapeño into the mashed squash. Add buttermilk and the beaten egg and mix thoroughly.
5. Gently fold the wet squash mixture into the dry cornmeal mixture until just combined.
6. Heat about 1 inch of vegetable oil in a deep skillet or Dutch oven.
7. Drop rounded tablespoonfuls of the batter into the hot oil and fry for approximately 3 minutes per side, until golden and crispy.
8. Drain on paper towels and sprinkle with the remaining 1/2 teaspoon of salt while still hot.

Benefits of This Craft

This recipe is more than just a tasty bite—it’s a hands-on kitchen craft that brings together classic Southern flavors with wholesome vegetables. Using fresh yellow squash adds fiber and nutrients like vitamin C and potassium. It’s a creative way to use up an abundance of squash in a family-friendly form. Plus, cooking this dish creates a full sensory experience—from the aroma to the sizzle—making it as fun to make as it is to eat.

Tips

Make sure to drain the squash well after steaming, as excess moisture can cause the batter to become too loose. If needed, you can stir in a little more cornmeal to thicken the mixture.

To keep your Squash Puppies uniform in size and shape, use a small ice cream scoop or two spoons when dropping the batter into the oil.

If you’re sensitive to heat, reduce the amount of jalapeño or cayenne. For extra spice lovers, feel free to add more heat or even a few dashes of hot sauce.

Test your oil before frying by dropping in a small amount of batter—it should sizzle gently but not brown too quickly. Medium-high heat works best for achieving a crisp, golden crust.

What Does It Taste Like?

Crispy Squash Puppies have a delightful contrast of textures—crispy on the outside and tender inside. The cornmeal provides a subtle crunch, while the squash gives a naturally sweet, moist base. The jalapeño and cayenne bring just enough heat to keep things interesting without overpowering the dish. The addition of buttermilk and onion makes the flavor round and satisfying, delivering a homestyle taste that’s both comforting and bold.

How to Store

These squash bites are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat while keeping the crisp texture, use an oven or air fryer rather than a microwave. Preheat your oven to 350°F and bake for 10–12 minutes until heated through and crisp.

You can also freeze them after frying. Place them in a single layer on a parchment-lined baking sheet and freeze until firm. Transfer to a freezer-safe bag or container and store for up to 1 month. To reheat from frozen, bake in a 375°F oven for 15–18 minutes until golden and warm.

Crispy Squash Puppies are the kind of recipe that checks every box—simple, flavorful, and deeply satisfying. Whether you’re serving them up as a fun appetizer, a hearty snack, or a savory side, these golden bites are bound to become a new favorite. Their blend of texture and taste delivers Southern comfort with a fresh, vegetable-forward twist.

If you’re looking to expand your daily menu with more creative, wholesome ideas, don’t miss out on More DAILY RECIPE ideas to keep your kitchen exciting every day.

FAQ

Can I make this gluten-free?
Yes, substitute the all-purpose flour with a gluten-free blend and confirm that your cornmeal is certified gluten-free.

What if I don’t have buttermilk?
You can quickly make your own by adding 1/2 tablespoon of lemon juice or vinegar to 1/2 cup of milk. Let it sit for 5–10 minutes before using.

Can I bake instead of fry?
Yes, bake at 400°F for 20–25 minutes on a greased baking sheet, flipping halfway through. The texture will be less crispy but still delicious.

Can I use zucchini instead of yellow squash?
Zucchini is a great alternative, though it holds more water. Be sure to drain it thoroughly after steaming or grating.

What dipping sauces pair best with these?
These pair well with ranch dressing, spicy aioli, chipotle mayo, or even a tangy yogurt dip. They’re also tasty enough to enjoy on their own.