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| | Acorn Squash Puppies
one 1 3/4 pound acorn squash
2 cups of self rising cornmeal
1/4 cup of all purpose flour
1 large egg, lightly beaten
1/2 cup of milk
1/2 cup of finely chopped onion
vegetable oil
Cut squash in half crosswise; remove seeds. Place squash, cut side down, in a shallow baking dish or pan. Add water to dish to depth of 1/2 inch.
Bake at 375ºF. for 45 minutes or until tender. Drain and cool slightly.
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 another use.
Combine cornmeal and flour in a large bowl, make a well in center of mixture. Set aside.
Combine squash puree, egg, milk, and onion. Add to dry ingredients, stirring just until moistened.
Pour oil to depth of 2 inches into a Dutch oven, heat to 360ºF. Drop by tablespoonfuls into hot oil. Cook 2 minutes or until golden, turning once. drain on paper towels. 2 dozen |
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