Zucchini Hushpuppies are the perfect excuse to use all the zucchini that is overrunning our garden this summer. These little balls of cornmeal and zucchini are so amazingly delicious. You can’t eat just one – I dare you! And why would you want to? It’s the best of both worlds – healthy vegetables and fried foods – yes, please!
This recipe is adapted from Eatin’ on the Cheap. I like the subtle flavor of onion powder versus the minced that the original recipe calls for. And what fried food would be complete without a sprinkle of salt? I use white corn meal, but if you like a stronger corn flavor, you can use yellow corn meal as well.
I have a picky eater with some sensory issues. I find that grating the zucchini instead dicing, or mincing makes it more subtle in texture keeping these zucchini hushpuppies soft and fluffy just like they should be and the taste of the zucchini still shines. I hope you like this version of Zucchini Hushpuppies!
Options to add in your Zucchini Hushpuppies
If you like a little heat, you can add some minced jalapeno – Mr. Juggling Act loves them this way! About 1 jalapeno seeded and minced is enough for one batch. You can also add a can of drained corn just about 3-4 tablespoons are good.
- 1 quart vegetable oil for frying
- 1 egg
- 1 cup milk
- 2 cups of white cornmeal mix
- 3 tablespoons self-rising flour
- 1/2 teaspoon onion powder
- 1 medium zucchini grated
- 1/2 cup cheddar cheese shredded
- Kosher salt
- Place a deep heavy skillet on the stove over medium heat - I like to use my cast iron pan. Add the oil - about 3-inches - and bring up to temperature - about 350-degrees.
- While you wait for the oil to heat up, beat together the egg and milk into a large bowl.
- In another bowl, mix together the cornmeal, flour, onion powder, zucchini and cheese. Add the beaten egg mixture and stir gently. Let the mixture sit about 5 minutes before frying.
- Meanwhile, line a plate with paper towels.
- Using a small cookie scoop or melon baller, drop about 1-inch balls into the hot oil. Take care not to splash, and be sure not to crowd the pan or the hushpuppies won't crisp up.
- Fry the hushpuppies until golden brown on one side - about 3-5 minutes - before turning. Once golden all the way around, remove to the paper-towel lined plate and sprinkle immediately with kosher salt. Serve hot.
Now these puppies (pun intended!) are delicious on their own… but, I come from a family that loves condiments and sometimes we can’t let well-enough alone. My dad would eat these with maple syrup, I think… he loves maple syrup on lots of things! Me? I eat them with a little butter. However you eat them, you won’t be disappointed, and they are perfect to go with for your favorite seafood recipe.
Need more zucchini recipes? This is one of the most popular recipes on my blog for a reason!