After eating at Sissy’s Southern Kitchen while in Dallas, I became obsessed with re-creating their Squash Puppies with Jalapeño Jelly!
I started playing around in the kitchen this week and came up with a similar version that is gluten-free and baked, not fried!
Ingredients (makes 24 puppies)
- 2 cups yellow cornmeal
- 1 tbsp sugar
- 2 tsp kosher salt
- 2 tsp pepper
- 2 medium yellow squash
- 1/3 cup milk
- 2 eggs
- 1/2 cup onion (chopped)
- 2 tbsp butter (softened)
- 1 jalapeño (de-seeded and diced)
Start by slicing the squash into cubes. Next, boil the squash in a large pot of water for 10 minutes (or until soft).
Then combine the cornmeal, sugar, salt and pepper in a mixing bowl.
In a separate bowl combine the milk, eggs, butter, diced onion and jalapeño.
Next, drain the squash.
Add the squash to the mixture and puree.
Next, add the cornmeal mixture.
Combine well then form into balls and place on a baking sheet.
Bake for 30-35 minutes at 350° then remove when firm.
Next, make the jalapeño cream dipping sauce.
- 4 jalapeños (de-seeded and roughly chopped)
- 8 oz cream cheese
- 1 tsp kosher salt
- 1 tbsp sugar
- 1 tbsp apple cider vinegar
- 1 lime (juiced)
Start by de-seeding and chopping the jalapeños.
Place the jalapeños, as well as the other ingredients into a food processor and puree into a creamy consistency.
Serve on side of the squash puppies for dipping.
These are the perfect guilt-free alternative to the delicious seafood side dish favorite!
Crunchy on the outside, chewy on the inside, slightly salty with a little jalapeño kick!
These squash puppies are perfect as a snack or side dish!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is Gluten-Free.
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