FRIED SUMMER SQUASH RECIPES RECIPES
EASY FRIED SUMMER SQUASH | JUST A PINCH RECIPES
This is just a simple, basic yet classic, Southern recipe. We eat these like we would if they were potato chips (and the grandkids do too!) Feel free to add extra spices and experiment.
Provided by Teresa G. @sokygal
Categories Vegetables
Prep Time 10 minutes
Cook Time 20 minutes
Yield 6
Number Of Ingredients 5
Steps:
- Approximately 1 1/2 to 2 hours before serving time, in a plastic food storage bag, shake together cornmeal and salt; set aside.
- Wash & dry squash; cut off stem & blossom ends; slice into rounds that are approximately 1/8 inch thick.
- Drop squash slices into the bag with the cornmeal; seal bag & shake vigorously; set aside for at least an hour, shaking gently every 10 to 15 minutes. (This is necessary because the squash will exude some of it's juice, and the juice helps the cornmeal to stick to the squash.)
- Place several layers of paper towels on a 1 1/2 foot length of aluminum foil or heat-resistant plate/platter; set next to stove.
- After the squash has been in the cornmeal for an hour or two, pour oil into large skillet.
- Heat oil on stovetop over medium-high heat.
- Working in batches (usually 3,) add a single layer of cornmeal-coated squash slices quickly, one at a time, to cover bottom of skillet.
- Fry squash, turning frequently, until light golden brown on both sides (I use tongs or a fork for turning.) You may need to lower heat slightly toward the end of the first batch.
- Remove to paper towels as desired browning is achieved. Continue adding squash to hot oil, as space permits.
- Taste-test one of the fried squash slices to determine if it needs a sprinkle of salt. Season as desired. Serve immediately.
- Any leftover cornmeal mixture may be stored in refrigerator for the next time you fry squash, okra etc...
EASY DEEP FRIED SUMMER SQUASH | JUST A PINCH RECIPES
For as long as I can remember my family has loved fried summer squash. Over the years, I have either pan fried them or deep fried them, but I think the results are so much better when it's deep fried. They come out so crispy and delicious and this recipe is so easy to do. Hope you enjoy it.
Provided by Elaine Bovender @Elaine55
Categories Vegetables
Prep Time 10 minutes
Cook Time 5 minutes
Yield 4
Number Of Ingredients 7
Steps:
- Wash the squash and slice off the ends and discard. Slice squash into thin slices, about 1/8" thick. Set aside.
- In a small bowl, combine egg and milk, mixing thoroughly with fork. In another shallow bowl or plate, combine flour and corn meal.
- Dip squash in milk mixture and then roll in flour mixture, coating both sides.
- Drop into hot oil (375 degrees) into a deep fryer. Fry for approximately 3 to 4 minutes or until golden brown. Place on a wire rack to let the grease drain. Do not drain on paper towels or the squash will become soggy.
- After a few minutes, transfer to a serving dish and salt and pepper to taste. Serve and enjoy!
- Note: You may increase or decrease flour and meal as necessary.
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Reviews 3.6
Category Side Dish, Vegetables, Squash, Zucchini, Fried Zucchini Recipes
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Calories 52.4 calories per serving
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I make this at least once a week when our garden is exploding with zucchini and yellow squash. It only takes about 10 minutes and the parmesean cheese makes it wonderful. You can't go wrong with this simple recipe!
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- Sprinkle with parmesean cheese just before serving. It will melt in about 1 minute.
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Easy to follow, step-by-step, photo illustrated recipe for making Squash and Onions.
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