Sunflower Squash – a delicious recipe with cornmeal, flour, salt, sugar, onion, buttermilk. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a large mixing bowl, whisk the cornmeal, flour, salt, and sugar to get out any lumps. In a separate bowl, combine the onion, squash, buttermilk, and egg. Mix the wet ingredients into the dry and stir well to combine. Let sit for 15 minutes.
2
Meanwhile, heat about 4 inches of oil in a deep pot or deep-fryer to 375u00b0. Set a wire rack over newspaper or paper towels to cool and drain the squash after frying.
3
Do not stir the batter. Dip two spoons in the hot oil, then scoop up one spoonful of batter and slide it into the hot oil using the other spoon. Repeat to make more fritters, dipping the spoons again into the hot oil if the batter begins to stick. Fry the squash for 2 minutes, turning as needed until crisp and deep golden brown.
4
Drain on the rack set over newspaper. Serve hot.
614
kcal
Calories
50
g
Fat
38
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups self-rising cornmeal, 1/2 cup self-rising flour, 1/2 teaspoon salt, 1/4 teaspoon sugar, and more.
Yes, Sunflower Squash falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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