Best 2 Summer Squash Puffs Recipes
In the realm of culinary delights, summer squash puffs emerge as a symphony of flavors and textures. These delectable morsels, crafted from the bounty of summer's harvest, promise a delightful journey for your taste buds. Envision tender, golden-brown exteriors that yield to reveal a fluffy, savory interior, infused with the essence of fresh herbs and vegetables. Our collection of summer squash puff recipes offers a tantalizing array of options, each promising a unique culinary experience. From classic fritters to innovative savory muffins, our curated selection ensures that every palate finds its perfect match. Whether you seek a light and airy appetizer or a satisfying main course, our summer squash puff recipes will elevate your dining experience to new heights. Prepare to embark on a culinary adventure where the vibrant flavors of summer take center stage, and your taste buds are treated to a delightful symphony of textures.
Check out the recipes below so you can choose the best recipe for yourself!
YELLOW SQUASH PUFFS
I have made this recipe a thousand times and we just love it. It came up for adoption and I jumped on it. Goes great with just about any main dish.
Provided by riffraff
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine the cooked squash and egg, stirring well.
- Combine flour, cornmeal, baking powder and salt, stir well.
- Add squash mixture and onion; stir until blended.
- Drop squash mixture by level tablespoonful into hot oil.
- Cook until golden brown, turning once. Drain well on paper towels.
Nutrition Facts : Calories 109.4, Fat 1.8, SaturatedFat 0.5, Cholesterol 46.5, Sodium 406.6, Carbohydrate 19.6, Fiber 1.8, Sugar 2.1, Protein 4.2
SQUASH PUFFS
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 24 squash puffs
Number Of Ingredients 7
Steps:
- Preheat the oven to 425˚. Brush a 24-cup mini-muffin pan (preferably nonstick) with olive oil. Evenly sprinkle the sugar on the bottom of each cup. Unfold the puff pastry on a work surface and cut into 24 equal squares with a sharp knife.
- Toss the squash with the olive oil, rosemary, 1/4 teaspoon salt and a few grinds of pepper in a bowl. Place 1 piece in each muffin cup (it's OK if some of the squash pieces extend above the top of the cups). Press about 1/2 teaspoon cheese on top of each squash cube. Cover each with a piece of puff pastry, tucking the edges into the muffin cups.
- Bake until the pastry is golden and puffed, 15 to 20 minutes. Let cool 5 minutes, then remove from the pan. Serve squash-side up.
Tips:
- For the crispiest puffs, make sure the squash is grated coarsely and squeezed dry of excess moisture.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
- Be careful not to overmix the batter, as this will make the puffs tough. Mix just until the ingredients are combined.
- For a fun twist, try adding some grated cheese, chopped herbs, or even cooked bacon to the batter.
- Serve the puffs hot with your favorite dipping sauce, such as ranch dressing, ketchup, or barbecue sauce.
Conclusion:
These summer squash puffs are a delicious and easy way to use up fresh summer squash. They're perfect for a quick snack or appetizer, and they can also be served as a side dish. With their crispy exterior and fluffy interior, these puffs are sure to be a hit with everyone who tries them.
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