Fried Yellow Squash Recipes

Steps:

• Heat vegetable oil in a large skillet over high heat until oil is hot; decrease heat to medium. Cook and stir onion and potatoes in the hot oil until potatoes are lightly browned and partially cooked, 15 to 20 minutes. Add squash, butter, paprika, black pepper, garlic powder, salt, and red pepper flakes; cook until potatoes are golden brown, 15 to 20 more minutes, turning occasionally. Remove from skillet with a slotted spoon.

Steps:

• Combine egg and milk together in a small bowl, mix well.
• In a second bowl, combine flour, cornmeal, salt, pepper and garlic salt. Dip squash slices first in the egg mixture, then dredge the squash in the dry mixture.
• Heat 1/2 inch of oil in a deep skillet over medium heat. Fry squash until golden brown.

Steps:

• Wash tender yellow squash; remove stem and blossom ends.
• Cut into 1/2-inch rounds.
• Place squash, butter, onions and salt into heavy skillet.
• Add water.
• Cover and cook on medium low heat until water is absorbed and squash is tender.
• Lightly mash with a fork.
• Add sugar and cream.
• Let it cook slowly until mixture is fairly dry and flavors develop, being careful not to let it scorch.

Steps:

• Soak squash in buttermilk to cover, at least 5 minutes.
• Mix dry ingredients together.
• Dredge marinated squash in cornmeal mixture (I use a Ziploc baggie & shake until covered).
• Fry in vegetable oil until golden, turn and fry until lightly golden on other side.
• Salt lightly, remove from oil, & drain on paper towels.
• This is delicious - also works for fried green tomatoes (cut green tomatoes at least 1/4" slices).
• If you like fried okra - batter should be 1 cup milk + 1 egg.
• Dredge in same mixture as above & salt as you do for squash & drain on paper towels.

Steps:

• Place cornbread mix in a gallon-size resealable bag; season with salt and black pepper. Add squash, seal bag, and shake to coat evenly. Remove squash from bag and shake off any excess cornmeal.
• Heat about 1/4 inch of olive oil in a large skillet over medium heat. Fry squash in the hot oil, working in batches, until center is cooked and edges are crisp, 2 to 3 minutes per side. Remove with a slotted spoon and drain on a paper towel-lined plate.

Steps:

• Wash squash thouroughly and dry. Slice into 1/4 inch rounds. Heat up the oil in a frying pan to medium.
• Combine flour, pepper and parsley. Dust squash rounds with flour.
• Combine milk and egg and whish thoroughly.
• Dip the dusted squash into the egg mixture and coat to cover all the flour.
• Pat squash into the remaining flour and put into hot oil. Fry til golden brown on the outside and cooked on the inside of squash. Set cooked squash on paper towels to drain.
• Sprinkle with kosher salt and serve hot.

Steps:

• Place squash in a large bowl and pour in creamy salad dressing. Cover and refrigerate for 30 minutes.
• Remove squash from refrigerator and sprinkle in the parmesan cheese; mix to coat well. Stir in the flour, coating well.
• Heat oil in a large skillet over medium-high heat. Carefully place squash in oil and fry until lightly browned. Turn once, and add onions. Fry until squash is browned on both sides. Using a slotted spoon, transfer squash and onions to paper towels to drain.

Steps:

• Slice squash into 1/4 inch slices.
• Heat oil in large skillet over medium heat.
• Beat egg in a bowl.
• Place flour in a shallow dish.
• Dip squash pieces in the egg then in the flour to coat.
• Place in the oil. Cook turning occasionally until golden brown on both sides.
• Drain on paper towel lined plate.
• If you run out of egg or flour just add more.

Steps:

• Wash and dry squash. Slice squash in 1/4 inch or less slices and spread on a platter. Lightly sprinkle salt over slices.
• In a large cast iron skillet add enough oil to make it about 1" from the bottom and use medium high heat. If you don't have a cast iron skillet -- however you fry will be fine. In a medium bowl add cornstarch, flour, onion powder. and stir with a fork. Slowly add beer and keep stirring. Stop pouring beer when you have the consistancy of cream.
• Pat squash dry (salting squash causes squash to sweat) Dip squash into batter and fry in oil. Put enough slices without touching, and turn after about 1-2 minute or until very light brown. Drain on paper towels and serve. I have soy sauce for dipping.