Summer Squash Puffs

1. 1

   Heat the oil in a deep, heavy skillet or deep fryer to 365 degrees F (185 degrees C).

2. 2

   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.

3. 3

   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.

4. 4

   Drop the squash and flour mixture by rounded tablespoons into the hot oil, and fry until evenly brown and crisp. Drain on paper towels.

* Per serving · 4 servings · Values may vary.