Beautiful yellow Fried squash is coated in a light batter before being gently cooked. This meal will undoubtedly become a summer staple. Serve as a tasty appetizer or side dish.
My mother had a lovely vegetable garden when I was a kid. She grew peppers, cucumbers, tomatoes, and squash, among other things.
We always appeared to have an overabundance of yellow squash, and it seemed like we ate it all summer. She used them in stir fries and casseroles, but my favorite part was when she fried them.
Why this recipe works
- This is a fantastic way to use summer squash.
- Serve as an appetizer or a side dish.
- Surprisingly simple to prepare.
WHAT YOU’LL NEED FOR FRIED SQUASH
- Yellow Squash (or Zucchini) – Yellow squash and zucchini are both summer squashes, and if you’re a gardener, you’ve probably seen them growing together. If you want to fry both squash and zucchini at the same time, or only zucchini, you don’t have to make any changes to this recipe. Add Southern Yellow Squash Casserole to your list of must-try Southern foods if you have extra squash in the garden! It’s a quick and easy sweet and savory casserole that bakes up wonderfully!
- Whole Milk & Eggs — The dry covering is held in place by a mixture of milk and eggs.
- Hot Sauce – This adds a punch of flavor to your Fried Squash, but don’t worry about using too much.
- Canola Oil is a flavorless oil that is excellent for frying.
- This recipe merely calls for all-purpose flour.
- Cornmeal — For a less chewy, crispier texture, we recommend using fine cornmeal. If you like, medium-ground cornmeal/polenta can be substituted if desired.
WHY CORNMEAL AND FLOUR?
We recommend utilizing both cornmeal and flour instead of just one. A batter made entirely of cornmeal might be tough and chewy. The use of flour softens the bite and creates a more appealing, crispy surface.
The batter on our Fried Green Tomatoes is almost identical to this mix. If you have both in your garden at the same time, double the recipe (except for the squash) and serve it as a feast!
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How to make fried squash
- Squash should be cleaned and dried before cutting. Remove the ends and slice the fruit into 1/4-inch thick slices.
- Salt: ***This step is optional, however it aids in the crispiness of the squash. Place rounds on a paper towel or colander after slicing. To help draw out any excess moisture, sprinkle salt over the rounds. Allow for 15-30 minutes of resting time. After rinsing off the salt, pat dry.
- In a mixing dish, whisk together the egg and milk. In a large mixing dish or plate, combine flour, cornmeal, and seasonings.
- Warm the vegetable oil in a large, deep skillet over medium-high heat. (The temperature should be around 350 degrees.)
- Place the oiled squash slices in the hot oil to fry. Fry for 3-4 minutes on each side or until golden brown on both sides.
- Remove from the oil and place on a plate to serve.
WHAT TEMPERATURE TO FRY SQUASH AT?
When frying squash, keep the temperature of the oil between 350 and 375 degrees. An instant-read thermometer is helpful for swiftly determining temperatures, but nothing beats an infrared thermometer for frying.
CAN YOU FRY SQUASH THAT HAS BEEN FROZEN?
Squash that has been frozen before will have a lot of water in it. If you’re going to fried squash from the freezer, make sure it’s completely thawed first, and then press it dry with a paper towel to eliminate any excess moisture.
HOW TO KEEP FRIED SQUASH FROM GETTING SOGGY
Avoid stacking the slices as they come out of the oil to preserve your Fried Squash from getting mushy. Instead, place a cooling rack over a rimmed baking sheet or pan that has been coated with paper towels to catch any grease drippings. Place the squash on the cooling rack in a single layer as soon as it comes out of the oil.
How to keep fried squash crispy?
- Sprinkle salt on top of the squash rounds to help draw out excess water and preserve them crispy.
- Place the squash slices on a paper towel or in a colander once they’ve been sliced. Sprinkle salt on top of the slices and set aside for 15-30 minutes to allow the moisture to evaporate. When you’re ready to start cooking, lightly rinse the salt and pat it dry if desired.
HOW TO STORE
- Place fried squash on a baking sheet and keep warm in the oven at 250 degrees F until ready to serve if you’re frying a large batch and need to keep the already cooked heated before serving.
- Allow leftovers to cool before storing in an airtight jar in the refrigerator for up to two days. Place on a baking pan and reheat for 5 minutes at 375 degrees
Frequently Asked Questions
How do you keep fried squash from getting soggy
HOW TO KEEP FRIED SQUASH FROM GETTING SOGGY Avoid stacking the slices as they come out of the oil if you want to keep your Fried Squash from getting soggy. Instead, place a cooling rack over a rimmed baking sheet or pan that is coated with paper towels to catch any grease drippings
Do you peel squash before cooking?
Summer squash should not be washed until you are ready to use it. Because of its soft skin, the summer squash does not need to be peeled. Before cooking the squash, prepare the squash as instructed below. Wash the squash under cool running water and cut both ends off.
How many calories are in a fried squash?
1 cup of Fried Breaded or Battered Yellow or Green Summer Squash has 367 calories.
Why is squash good for you?
Squash’s antioxidants may aid in the reduction of oxidative stress. As a result, cancer prevention may be aided. Squash contains vitamin C and beta-carotene, which may help delay the onset of macular degeneration and minimize the risk of vision loss.
How much carbs are in fried squash?
Summer squash, green or yellow, battered or breaded (0.5 cup) has 16.8 grams of total carbohydrates, 15.3 grams of net carbohydrates, 9.9 grams of fat, 5.1 grams of protein, and 175 calories.
More Recipes to try
Southerners adore Squash Croquettes, a simple country side dish. Fresh yellow squash is combined with other components to make a fritter or squash cake. They can be served year-round alongside your favorite entrees after being fried until golden.
I cooked these in 1970 for my mother, who used to eat squash balls at Morrson’s Cafe in Terrill, Texas, and had expressed her desire to have them again on several occasions. So I tried several times before getting it right, and I’m grateful I did because my mother died of cancer in 1979. Every time I create these, I think about her.