Squash Those Balls!

Without question, potato balls are yummy. But the GI of potato varies from a medium 57 to a high  85, depending on how it is cooked. To spare oneself from diabetes trouble, it is best to just find a replacement for potato—and what better alternative is there than the very nutritious and low GI summer squash. Call me a fanatic, but the taste and health merits of this lovely veggie are more than enough reasons why it has become one of my and Joani's faves. 

Since Potato Balls rank among our most-loved dishes best enjoyed as snacks, I have tweaked the classic recipe to make it more suitable for Joani. Dig this variation I created, and I'm sure you would go crazy for it just as well.

Squashed Balls

Ingredients:

1 cooked summer squash (baked/microwaved/boiled)

1 onion chopped

2 beaten eggs, divided

2 cups flour, divided

1 pack meat breading mix or seasoned bread crumbs

1/8 tsp. iodized salt

1/4^th tsp. pepper

1/4^th teaspoon onion powder

1/4^th teaspoon garlic powder

2 cups canola oil for deep frying

Procedure:

Scoop the flesh of the squash into a bowl and mash with a fork or potato masher. Add onion, half the beaten eggs, 1 cup flour, salt, pepper,onion powder, and the garlic powder. Mix well. Then shape into balls. Meanwhile, start heating the oil. For each ball, dip in egg first before rolling in the breading mix/seasoned bread crumbs, which is combined with the remaining flour. When oil is hot enough, deep fry squash balls until golden brown. Drain in paper towels and serve hot with catchup.