Yellow Squash Puffs Recipe (Skillet Squash Fritters)

Grate the yellow squash. If it releases a lot of liquid, squeeze it gently so the batter won’t turn runny.

In a bowl, whisk the egg. Add the onion and stir to combine.

Mix in the flour, cornmeal, baking powder, and salt. Stir until you have a thick, scoopable batter.

Add the grated squash and fold until evenly distributed. Don’t overmix—just bring it together.

Warm a nonstick skillet over medium heat and add the oil. Give it a moment to heat up.

Drop heaping tablespoons of batter into the skillet and gently flatten. Cook until golden underneath, flip, and cook the other side until browned and set.

Transfer to a paper-towel-lined plate to remove excess oil. Serve warm; a simple yogurt dip works nicely.