Acorn Squash Puppies - Sl 11/94 Recipe
Yield: 2 DozenRecipe by luhu.jp
Ingredients:
1 each: , (1-3/4 lb) acorn squash
2 cup: Self-rising cornmeal,
1/4 cup: All-purpose flour,
1 large: Egg, lightly beaten
1/2 cup: Milk,
1/2 cup: Onion, finely chopped
Vegetable oil,
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. Yield: 2 dozen.
Mary Horton of Alabama, in November, 1994 "Southern Living". Typos by
Jeff Pruett.
Source from luhu.jp
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. Yield: 2 dozen.
Mary Horton of Alabama, in November, 1994 "Southern Living". Typos by
Jeff Pruett.
Source from luhu.jp