Acorn Squash Puppies

Course : Breads
Serves: 2 dozen
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

Ingredients:

1 3/4 pound acorn squash
2 cups self-rising cornmeal
1/4 cup all-purpose flour
1 large egg -- lightly beaten
1/2 cup milk
1/2 cup onion -- finely chopped
2 Cup vegetable oil
 

Preparation / Directions:

Cut acorn squash in half crosswise; remove from seeds. Place squash, cut side down, in a shallow baking dish or pan. Add water to baking dish to depth of 1/2 inch. Bake at 375F for 45 minutes or until tender. Drain. Scoop out pulp, discarding shells. Place pulp in container of an electric blender or food processor; process until smooth. Measure 1-1/4 cups squash puree; set aside. Reserve any additional puree for other uses. Combine cornmeal and flour in a bowl; make a well in center. Set aside. Combine squash puree, egg, milk, and onion. Add to dry ingredients, stirring just until moistened. Pour oil to a depth of 2 inches in a Dutch oven; heat to 360F. Drop mixture by tablespoonfuls into hot oil. Cook 2 minutes or until golden, turning once. Drain on paper towels.


1 Kitchen's say:
  (1 Stars!)
Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Breads Recipes