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Title: Acorn Squash Puppies - Sl 11/94
Categories: Side Bread Vegetable Southern
Yield: 2 Dozen
| 1 | (1-3/4 lb) acorn squash | |
| 2 | c | Self-rising cornmeal |
| 1/4 | c | All-purpose flour |
| 1 | lg | Egg; lightly beaten |
| 1/2 | c | Milk |
| 1/2 | c | Onion; finely chopped |
| Vegetable oil |
Cut acorn squash in half crosswise; remove from seeds. Place squash, cut side down, in a shallow baking dish or pan. Add water to baking dish to depth of 1/2 inch. Bake at 375F for 45 minutes or until tender. Drain. 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 other uses. Combine cornmeal and flour in a bowl; make a well in center. Set aside. Combine squash puree, egg, milk, and onion. Add to dry ingredients, stirring just until moistened. Pour oil to a depth of 2 inches in a Dutch oven; heat to 360F. Drop mixture by tablespoonfuls into hot oil. Cook 2 minutes or until golden, turning once. Drain on paper towels. Yield: 2 dozen.
Mary Horton of Alabama, in November, 1994 "Southern Living". Typos by Jeff Pruett.
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