Jesse’s Patio Puppies

Grate and squeeze yellow, white, or green squash. For one cup grated squash and a quarter cup each of diced onions and poblanos, mix with two cups self-rising white corn meal.

Add a large egg, well-beaten, about ¾ cup whole milk, and ½ cup vegetable oil. Stir until just mixed and drop by spoonfuls into hot oil.

Puppies rise and turn as they cook. When brown, put pups on paper towels in a skillet and set them in a warm oven to crisp. Serve with a citrus-y comeback or a thin salsa.

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