Summer Squash Puffs

With ALL our garden veggies canned and looking so pretty on the shelves, it can quickly turn into a struggle coming up with recipes to use all those tasty delights we worked so hard to preserve. Canned summer squash can be one of those especially hard vegetables to use up. But, I have a few family favorite recipes that I have found to be perfect for eating up our summer squash bounty. One of our most used recipes for canned summer squash is 'Summer Squash Puffs'. 

This isn't exactly the healthiest recipe because we do fry the puffs, but you could use a variety of oils which have healthier attributes other than regular frying oil. Since we only fry two things, I don't sweat it ~ life's about balance, especially in regards to food.

Summer Squash Puffs

Ingredients

1 quart jar summer squash, drained

2 eggs, beaten

3/4 cups flour ( I use whole wheat)

3/4 cups yellow cornmeal 

2 tsp baking powder

2 tsp salt

2 tsp garlic powder

1/4 cup finely chopped onion

frying oil

Directions

Combine all ingredients drop by spoonfuls in hot oil, cook on both sides until brown. Drain on paper towel.

I love super easy, quick recipes that taste great ~ add in using our fresh canned veggies and it's a bonus recipe! My family enjoys these summer squash puffs just as much as me, and what mama doesn't like getting their people to eat more veggies (even if they are fried, lol). I'm always telling folks: "Don't grow foods you're not going to eat.' Well sometimes the problem isn't that they don't like the food, but that they don't know how to cook it. So, if you were struggling with how to cook your canned summer squash, here's a no-fail recipe to help you start emptying those jars!

With Love & Hope,

Jennifer