Squash Puppies

• 2 cups self-rising yellow cornmeal
• 3/4 cup self-rising flour (see Know-how, page 53)
• 1 tablespoon sugar
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 medium yellow squash (about 1 pound), minced
• 3/4 cup well-shaken buttermilk
• 2 large eggs, lightly beaten
• 3 tablespoons grated onion
• 1 jalapeno pepper, cored, seeded, and minced
• Canola oil, for deep-frying
• 1 cup Roasted Jalapeno Mayonnaise (page 281) or Phylliss Comeback Sauce (page 282), for dipping

1. Preheat the oven to 200F.
2. Line a baking sheet with a brown paper bag.
3. Combine the cornmeal, flour, sugar, salt, and black pepper in a large bowl and stir to mix.
4. Stir the squash, buttermilk, eggs, onion, and jalapeno in a separate bowl until combined.
5. Pour the buttermilk mixture into the cornmeal mixture and stir just until combined; do not overmix.
6. Let the batter sit for 15 minutes, undisturbed, at room temperature.
7. Fill a saucepan with canola oil 3 to 4 inches deep and heat over medium-high heat to between 350F and 375F.
8. Spoon the batter into the hot oil about 1 tablespoon at a time, using the back of another spoon to push the batter into the oil.
9. Working in batches of 6 to 8 squash puppies to avoid overcrowding, fry, turning several times, until crispy and golden brown all over, 2 to 3 minutes.
10. Using a slotted spoon, carefully remove the squash puppies from the pan and drain on the prepared baking sheet.
11. Place in the oven to keep warm while cooking the remaining puppies.
12. Serve hot with Roasted Jalapeno Mayonnaise or Phylliss Comeback Sauce for dipping.

cornmeal, flour, sugar, salt, freshly ground black pepper, yellow squash, wellshaken buttermilk, eggs, onion, pepper, canola oil, mayonnaise

Taken from www.epicurious.com/recipes/food/views/squash-puppies-383651 (may not work)