GINNA PARSONS: Summertime brings squash in many forms

By Ginna Parsons/NEMS Daily Journal

Right after my column ran a couple of weeks ago on my lack of squash, Betty Lundy of West Point gave me a call. She wanted to share her recipe for squash puffs.
Lundy, 89, said squash puffs are a favorite of her grandchildren. She gave me the recipe for one batch, which makes about a dozen. But in reality, she said, she usually doubles or triples the recipe when she makes them, because her family eats them like popcorn.
When she was telling me this story – how’d they eat them from the stove before she was done cooking them all – I had a sudden flashback to my own mother in her own kitchen, frying squash chips.
For many years, I wouldn’t eat squash. I guess that’s because the only way Mama prepared it was boiled, and boiled squash is just not particularly appetizing to a child.
But in later years, Mama took to slicing yellow squash paper thin, dredging it in a little flour and meal seasoned with salt and pepper, and then pan frying it in canola oil.
These squash chips, as we called them, were similar to potato chips. And like Mrs. Lundy’s grandchildren, my sister and I and our children would stand by the stove, stealing hot squash chips from the paper towels where they were draining just as fast as Mama could cook them.
I rank squash chips right up there with a good fried green tomato and, if you can work both into one special-occasion summer meal, then you must be living right.

Here’s Mrs. Lundy’s recipe for Squash Puffs.

Squash Puffs

  • 1 cup yellow squash cooked with onions
  • 1 egg, beaten
  • 1⁄3 cup all-purpose flour
  • 1⁄3 cup cornmeal
  • 1 teaspoon baking powder
  • 1⁄2 teaspoon salt
  • Oil for frying

Drain squash mixture. Combine all ingredients and drop by tablespoons in hot oil. Cook until golden brown. Drain on paper towels.
Makes a little more than a dozen.

Ginna Parsons is the Daily Journal’s food/home/garden editor.

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