Squash Puppies w/ Tomatillo Jam
Give This Delicious, Kid Friendly Addition to Your Meals a Try!
Gluten Free & Vegan, They Can Be Enjoyed By Everyone.
This delicious little hush puppy comes with a secret ingredient: SQUASH! Just watch out, they disappear fast!
Ingredients:
For the Squash Puppies
1 medium squash*, grated
1 1/2 cups yellow cornmeal
1/2 cup GF 1-1 all purpose flour
2 teaspoons baking powder
2 teaspoons kosher salt
2 teaspoons maple syrup
1 teaspoon fresh garlic
1 heaping tablespoon of Old Bay
1 1/2 cups non-dairy milk
1 tsp lemon juice
1 tablespoon ground flaxseed
3 diced scallions
¼ cup basil, chopped
oil for frying
For the Tomatillo Jam
1 lb tomatillos
1 medium onion, diced
1 1/2 cups sugar
4 tbsp fresh squeezed lime juice
zest of lime
3 tsp fresh cilantro (or to taste)
3 Whole Pepperoncinis or pickled jalapeños
1 fresh whole banana pepper
¼ tsp cumin
2 garlic cloves (or to taste)
A pinch of salt
Instructions:
For the Squash Puppies
Grate squash with a hand grater OR use your food processor. Place the grated squash in a clean towel & wring out the excess juice. Set the juice aside. You should have about a cup of grated squash.
In a medium bowl, whisk together the cornmeal, 1-1 gluten free flour, baking powder, Old Bay & kosher salt.
In a separate bowl, whisk together ground flaxseed with 3 tablespoons of the reserved squash juice. Set aside for about ten minutes so that the ground flaxseed can hydrate.
After ten minutes, whisk together the non-dairy milk, lemon juice, maple syrup & the flax “egg.”
Make a well in the dry ingredients & begin to gently stir in the wet ingredients with a spoon. Do not over mix. Gently stir in the grated squash, fresh chopped garlic, scallions & basil.
Heat several inches of oil in a Dutch oven to 350 degrees. (There should be enough oil for the hush puppies to be fully submerged).
Use a 1-inch scoop (or a spoon works fine) to carefully drop the batter into the hot oil. Do not overcrowd the dutch oven or they will stick together. Fry until golden brown, around 4-5 minutes. When they are finished, sprinkle with additional Old Bay & sea salt
*Note: Yellow squash, zucchini or eggplant works very well with this
For the Tomatillo Jam
Cut tomatillos into cubes
Chop all peppers
Zest the lime, then juice it
Chop the cilantro up
Add one tablespoon of vegetable oil to the pan and sautee the onions for two minutes.
Add all ingredients into a sauce pan
Cook on medium heat. The tomatillos will release a lot of juice.
Cook down until it thickens, for about 30 minutes. It will have a loose, soft jammy consistency that will coat the back of a spoon.
If you want a smoother consistency, add half of the jam to a food processor and blend.
Allow the jam to cool, then enjoy with your squash puppies or any of your favorite breads!