Cut the yellow squash into 2-inch pieces and steam them for 12-15 minutes until very tender. Once cooked, transfer the squash to a bowl and mash thoroughly until you have a relatively smooth, chunky consistency. Spread the mashed squash on a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible—this is crucial for achieving the right texture in your hush puppies, as excess moisture will make them soggy rather than light and crispy.

In a separate bowl, whisk together the cornmeal, all-purpose flour, sugar, 1 tsp of salt, baking powder, garlic powder, black pepper, and cayenne pepper. Make sure everything is evenly distributed so the leavening and seasonings are consistent throughout the batter. I like to sift the dry mixture through a fine-mesh strainer if I have time—it helps break up any lumps and ensures a more uniform texture in the finished hush puppies.

In the bowl with the mashed squash from Step 1, add the finely diced onion, minced jalapeno, buttermilk, and egg. Stir everything together until well combined—the mixture should be slightly loose but cohesive. The buttermilk adds richness and helps keep the hush puppies tender, while the raw onion and jalapeno will provide bright, fresh flavor that won't fade during the quick frying process.

Pour the wet squash mixture from Step 3 into the bowl with the dry ingredient mixture from Step 2. Fold everything together gently but thoroughly until just combined—don't overmix, as this can develop the gluten and make the hush puppies tough rather than tender and delicate. The batter should be thick and chunky, with visible pieces of squash and onion throughout, and it should hold together when scooped.

Pour about 1 inch of vegetable oil into a heavy-bottomed pot or deep skillet and heat it to 350°F, checking the temperature with a reliable thermometer. Working in batches to avoid overcrowding, carefully drop the batter by rounded tablespoons into the hot oil. Fry for about 3 minutes on the first side until golden brown, then flip gently and fry for another 3 minutes on the second side. The hush puppies should be a deep golden color and float to the surface when done.

Using a slotted spoon, transfer the finished hush puppies to a paper towel-lined plate to drain excess oil. While they're still warm, sprinkle lightly with salt to taste. I find that salting them immediately after draining helps the seasoning stick better and keeps them tasting fresh. Serve the hush puppies warm as a side dish or appetizer—they're best enjoyed within an hour of frying while they still have that perfect crispy exterior and tender interior.