Summer Squash Puffs Recipe

Grated summer squash: Fresh summer squash, grated to add moisture and flavor to the puffs.

All-purpose flour: Provides structure and helps bind the ingredients together.

Baking powder: A leavening agent that helps the puffs rise and become light and fluffy.

Salt: Enhances the overall flavor of the puffs.

Black pepper: Adds a hint of spice and depth to the flavor.

Beaten egg: Acts as a binder and adds richness to the batter.

Milk: Adds moisture and helps create a smooth batter.

Grated parmesan cheese: Provides a savory, umami flavor that complements the summer squash.

When grating the summer squash, make sure to squeeze out any excess moisture using a clean kitchen towel or cheesecloth. This will prevent the batter from becoming too watery and ensure that your puffs turn out light and fluffy.

• grated summer squash - Substitute with grated zucchini: Both have a similar texture and mild flavor, making them interchangeable in most recipes.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more fiber, though it may make the puffs denser.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to replace 1 teaspoon baking powder.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral profile.

• black pepper - Substitute with white pepper: White pepper has a similar heat level but a slightly different flavor profile, which can be a subtle change.

• beaten egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoon water to replace one egg, making the recipe vegan-friendly.

• milk - Substitute with almond milk: Almond milk can be used to make the recipe dairy-free while maintaining a similar consistency.

• grated parmesan cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a good vegan alternative.

• To keep your summer squash puffs fresh and delicious, allow them to cool completely on a wire rack after baking. This helps to prevent condensation, which can make them soggy.

• Once cooled, place the puffs in an airtight container. You can layer them with parchment paper to avoid sticking. Store the container in the refrigerator for up to 3 days.

• For longer storage, freezing is a great option. Arrange the cooled puffs on a baking sheet in a single layer, ensuring they don't touch each other. Place the baking sheet in the freezer for about 1-2 hours, or until the puffs are frozen solid.

• Transfer the frozen puffs to a resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of their freshness. They can be stored in the freezer for up to 3 months.

• When you're ready to enjoy your summer squash puffs, you can reheat them directly from the freezer. Preheat your oven to 350°F (175°C). Place the puffs on a baking sheet and bake for about 10-15 minutes, or until they are heated through and crispy.

• If you prefer, you can also reheat the puffs in a microwave. Place a few puffs on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 1-2 minutes, or until heated through. Note that this method may not retain the crispiness as well as the oven method.

• For an extra touch of flavor, consider sprinkling a bit more grated parmesan cheese on top of the puffs before reheating. This will give them a fresh, cheesy finish.

• Enjoy your summer squash puffs as a delightful snack, appetizer, or side dish, knowing they have been stored and reheated to perfection!

• Oven Method: Preheat your oven to 350°F (175°C). Place the summer squash puffs on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent excessive browning. Heat for about 10-15 minutes or until they are warmed through and slightly crispy on the outside.

• Toaster Oven Method: Set your toaster oven to 350°F (175°C). Arrange the puffs on the toaster oven tray, ensuring they are not touching. Heat for 8-10 minutes, checking halfway through to ensure they don't over-brown.

• Microwave Method: Place the summer squash puffs on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking halfway to ensure they are heated evenly. Note that this method may result in a softer texture.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the puffs in the skillet and cook for 2-3 minutes on each side, or until they are heated through and have a nice, crispy exterior.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the summer squash puffs in a single layer in the air fryer basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating. This method will help maintain their crispiness.

• Oven: used to bake the summer squash puffs at the required temperature of 375°F (190°C).

• Baking sheet: a flat surface to place the batter on for baking.

• Parchment paper: optional, but used to line the baking sheet to prevent sticking.

• Mixing bowl: a large bowl to combine the grated summer squash, flour, baking powder, salt, and black pepper.

• Separate bowl: a smaller bowl to beat the egg and mix it with the milk.

• Grater: used to grate the summer squash into fine pieces.

• Measuring cups: to measure out the ingredients like flour, milk, and grated summer squash accurately.

• Measuring spoons: to measure smaller quantities of ingredients like baking powder, salt, and black pepper.

• Spoon: to drop spoonfuls of the batter onto the baking sheet.

• Spatula: to fold in the grated parmesan cheese into the batter.

• Cooling rack: to cool the puffs after baking.

Pre-grate the squash: Grate the summer squash in advance and store it in the fridge to save time during preparation.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.

Measure ingredients ahead: Measure out the flour, baking powder, salt, and black pepper before you start mixing to streamline the process.

Preheat the oven early: Turn on your oven to preheat while you gather and prepare your ingredients.

Mix wet ingredients first: Beat the egg and mix with milk first, so it's ready to combine with the dry ingredients quickly.