Ingredients
24
24 servings
- •1 quart oil for frying
- •4 summer squash, cut into chunks
- •1 medium onion, grated
- •2 eggs, beaten
- •0.66666668653488 cup all-purpose flour
- •0.66666668653488 cup dry corn muffin mix
- •2 teaspoons baking powder
- •0.75 teaspoon salt
Instructions
- Heat the oil in a deep, heavy skillet or deep fryer to 365 degrees F (185 degrees C).
- Place the squash in a pot with enough water to cover. Bring to a boil, and cook 10 minutes, or until tender. Drain, and mash.
- In a bowl, mix 2 cups squash*, onion, and eggs. In a separate bowl, mix the flour, corn muffin mix, baking powder, and salt. Thoroughly blend the squash mixture into the flour mixture.
- Drop the squash and flour mixture by rounded tablespoons into the hot oil, and fry until evenly brown and crisp. Drain on paper towels.
Nutritional Facts
Per 24 servings
- Calories: 77
- Carbohydrate: 7g
- Fat: 5g
- Fiber: 1g
- Protein: 2g
- Sugar: 1g
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