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Squash Puppies with Jalepeno Mayo


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Rate this recipe 4.5/5 (4 Votes)


  • Mayo:
  • Puppies
  • 2 cups self-rising yellow cornmeal
  • 3/4 cup self-rising flour
  • 1 tablespoon sugar
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 2 medium yellow squash (about 1 pound), minced
  • 3/4 cup well-shaken buttermilk
  • 2 large eggs, lightly beaten
  • 3 tablespoons grated onion
  • 1 jalapeño pepper, cored, seeded and minced
  • Canola oil, for deep-frying
  • 1 cup Roasted Jalapeño Mayonnaise, for dipping
  • 3 jalapeño peppers
  • 1 tablespoon extra-virgin olive oil
  • 1 cup mayonnaise
  • 1/2 cup fresh cilantro
  • 1 trimmed and chopped scallion
  • 2 smashed garlic cloves
  • Juice of 1 lime
  • 6 fresh basil leaves
  • Sea salt and freshly ground black pepper, to taste


Adapted from


Step 1


Preheat the oven to 200 degrees F. Line a baking sheet with a brown paper bag.

Combine the cornmeal, flour, sugar, salt and pepper in a large bowl.

In a separate bowl, stir together the squash, buttermilk, eggs, onion and jalapeño.

Pour the buttermilk mixture into the cornmeal mixture, and stir just until moistened. (Overmixing will make the hush puppies tough.) Let the batter sit for 15 minutes, undisturbed, at room temperature.

Fill a saucepan, Dutch oven or an electric skillet with canola oil 3 to 4 inches deep, and heat over medium-high heat to between 350 degrees F and 375 degrees F.

Spoon the batter into the hot oil about 1 tablespoon at a time, using two spoons or a 1 tablespoon ice cream scoop. Working in batches of 6 to 8 squash puppies, fry, turning several times with a slotted spoon or frying utensil, until crispy and golden brown all over, 2 to 3 minutes.

Using a slotted spoon, carefully remove the squash puppies from the pan, and drain on the prepared baking sheet. Place in the oven to keep warm while cooking the remaining puppies. Serve hot with Roasted Jalapeño Mayonnaise for dipping.


To Roast the Jalapeño Peppers: Preheat the oven to 400 degrees F. Place your jalapeño peppers on a rimmed baking sheet, and drizzle with olive oil. Roast for about 20 minutes, until the skin is blistered and slightly brown. Remove from the oven, and set aside. When the peppers are cool enough to handle, peel them, and discard the skin, seeds and core. Set aside.

Place mayonnaise in a food processor. Add roasted jalapeño peppers, cilantro, scallion, garlic, lime juice, basil, salt and pepper. Puree until smooth. Refrigerate in an airtight container for up to 1 week.

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