Overwhelmed with zucchini from the garden? These Zucchini Hushpuppies are a fun and tasty way to use those extra zukes!
As I’ve detailed over the years, we love spending time in our garden during the summer. From smelling the fresh dirt in the spring to seeing the plants produce little buds in the mid-summer, the gardening process is a fun one. Sure, it takes time. And truthfully, once you factor in the cost and time, it would probably just be a whole lot easier to buy that produce in the store. But homegrown fruits and veggies always taste better…in part because they’re homegrown! Plus, we treat it like a hobby. You know, for all that spare time we have around here.
Few things make me happier than coming back up to the house with a basket full of produce from our garden. Well, to be fair, there are several things that make me happier. Like homemade bread. And cookies. But I digress. On occasion, that basket of produce sometimes gets overloaded with one type of produce. I still have a ginormous bag of pesto in the freezer. And I think I deseeded and chopped about 35 jalapenos last Fall right before the first frost. (If you’ve ever wondered how long it takes to use that many jalapenos, just know it’s a long time. And we like jalapenos.)
Zucchini is another one. We always plant a couple zucchini plants, and by mid-summer they’ve totally taken over their raised bed. If you’ve ever grown zucchini before, then you know how quickly they grow. One day you see a little small zuke. Two days later, that zuke is as big as your arm. Usually, we just slice zucchinni, rub it with olive oil and Italian seasonings and toss it on the grill along with whatever else is on our dinner menu. It’s an easy way to use up those extra zukes. But I decided to take a stab at using extra zucchini in a different way…by turning them into Zucchini Hushpuppies.
I’m from the South, and although I might live in upstate New York now, my southern roots remain strong. What do I mean by this? Well, frying, of course. Whenever we have too much of something in the South, we deep fry it. You think I’m kidding? I’m not. And the deep South knows how to fry food. Fried catfish, fried shrimp, fried hushpuppies…you name it, they know how to fry it!
A couple of years ago, I posted my favorite hushpuppies recipe, and a reader asked if I had ever made squash puppies. At the time, I’d never heard of squash puppies, but I’ve come across this concept a couple of times now. And Zucchini Hushpuppies are delicious! You can use either zucchini or yellow squash (summer squash) to make these Zucchini Hushpuppies, too. I find that the texture is nothing short of delicious! Even after pressing out as much water as possible, the batter is still rather wet. But once fried, that yields hushpuppies with a light and airy inside and a crispy outside.
This recent batch was served up to a group of friends, and it didn’t last long! Like any fried food, though, these Zucchini Hushpuppies (or squash puppies if you use yellow squash) are best eaten fresh. Enjoy that garden and fresh summer produce, my friends!
Looking for some more recipes? Check out some of my other favorite Southern recipes!