Southern Fried Yellow Squash
Fried yellow squash, or summer squash as I’ve always called it, is a must on my table every summer. It can’t get much easier than slicing and pressing the squash into cornmeal and frying in a little bit of oil for a minute.
Prep: 7min
Total: 13min
Yield: 4
Serving Size: 1 serving
Nutrition Facts: calories 150 kcal, servingSize 1 serving
Ingredients:
- 2 cups vegetable oil (This varies with pan size)
- 6 small yellow squash (straight or crookneck)
- 1/3 cup cornmeal (I prefer yellow)
- 3/4 teaspoon salt
- 2 tablespoons all-purpose flour (optional) (Optional: Many people like to add flour)
Instruction:
- Pour enough oil in a high-side skillet (not nonstick) or large saucepan to reach a depth of about 1/4 to 1/2 inch. Bring temperature up to 375 degrees over medium high heat. I use a digital thermal thermometer you can buy online and at hardware stores for a quick and easy way to measure the heat.
- Meanwhile, combine the cornmeal and salt on a paper plate. Cut the squash into 1/4-inch-thick slices and immediately press the cut sides into the cornmeal. If you choose to add the flour, simply stir the two together on a paper plate for easy clean up. I find that the flour prevents some of the cornmeal from sticking to the squash.
- When the oil is at 375 degrees and all the squash is coated, gently drop them into the oil one by one. Be sure they are not touching each other. If there are too many slices in the pan, the temperature may drop too quickly and take too long to come back up to 375 degrees.
- Cook the squash about 1 minute on each side or until lightly browned. Turn the slices over with tongs and cook a little less than 1 minute on the second side. Drain on paper towels.
Southern Fried Yellow Squash
Yellow squash lightly battered and fried to a golden brown. This is sure to become a summertime favorite—crispy on the outside and soft on the inside. With just a few simple ingredients and minutes to prepare, you can have this summertime favorite on your table as well.
Prep: 5min
Yield: 4
Ingredients:
- 3 medium yellow squash
- 1/2 cup buttermilk
- 1 egg (beaten)
- 1 cup flour
- 1/2 cup cornmeal
- 1/2 teaspoon each salt and pepper
Instruction:
- In a small bowl, mix egg and buttermilk. Set aside.
- In another shallow bowl or plate, combine flour and cornmeal, salt and pepper. Set aside.
- Slice squash into 1/4″ – 1/2″ slices.
- Dredge slices in egg/ buttermilk mixture, then cornmeal/flour mixture. Coat well.
- Add oil to a cast iron skillet- 1/2 inch deep. Heat to medium-high heat-350°.
- Place squash– in batches– in hot oil. Fry for 2-3 minutes on each side or until golden brown. Drain on a paper towel lined plate. Sprinkle lightly with salt if desired.
Fried Squash
Make this classic Homemade Fried Squash!
Prep: 10min
Total: 30min
Serving Size: 1 Servings
Nutrition Facts: servingSize 1 Servings, calories 229 kcal, Carbohydrate 31 g, Protein 9 g, Fat 8 g, Saturated Fat 2 g, Cholesterol 98 mg, Sodium 214 mg, Fiber 2 g, Sugar 2 g, unSaturated Fat 5 g
Ingredients:
- 1 Large Yellow Squash
- 2 Eggs
- 1 Cup of Milk
- Flour
- Oil
- Salt
Instruction:
- Pour enough oil in the skillet to coat the bottom. Then, heat the skillet to a medium heat.
- Next, slice the squash into thin slices and set aside.
- Then, beat the eggs in a bowl and mix in the milk.
- Using a large plate, pour out the flour onto the plate.
- Dip the squash into the egg and milk and soak. Once the squash is soaked, dip into the flour. The squash needs to be coated well on both sides with flour.
- Lastly, put it in the hot grease and fry. It will need to be turned frequently and quickly to avoid burning.
- Add salt to taste, if needed.
