Tired of yellow summer squash yet? Squash Puppies will restore your love for these little golden treasures from God's green earth.
This recipe is adapted from a recipe that I received in my monthly Alabama Power bill. I changed it a bit to make it Real Food Friendly. Finished squash puppies are tender on the inside and crunchy on the outside.
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Squash Puppies:
2 cups squash, stewed (cooked) 1 onion, chopped 1/4 cup flour (healthier version - use sprouted or soaked) 3/4 cup cornmeal (healthier version - use sprouted or soaked) 1 tsp. baking powder (aluminum free) 1 egg beaten 1/2 cup buttermilk or milk kefir Sea salt and pepper to taste Expeller pressed coconut oil (expeller pressed will not leave a coconut flavor) Mix all ingredients and drop by spoonful into hot expeller pressed coconut oil and cook until golden grown. This post is linked to Kelly the Kitchen Kop’s Real Food Wednesday's blog carnival |
