EASY FRIED SUMMER SQUASH
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 Tere Gill
Categories Vegetable Appetizers
Time 30m
Number Of Ingredients 5
Steps:
- 1. Approximately 1 1/2 to 2 hours before serving time, in a plastic food storage bag, shake together cornmeal and salt; set aside.
- 2. Wash & dry squash; cut off stem & blossom ends; slice into rounds that are approximately 1/8 inch thick.
- 3. 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.)
- 4. 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.
- 5. After the squash has been in the cornmeal for an hour or two, pour oil into large skillet.
- 6. Heat oil on stovetop over medium-high heat.
- 7. Working in batches (usually 3,) add a single layer of cornmeal-coated squash slices quickly, one at a time, to cover bottom of skillet.
- 8. 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.
- 9. Remove to paper towels as desired browning is achieved. Continue adding squash to hot oil, as space permits.
- 10. Taste-test one of the fried squash slices to determine if it needs a sprinkle of salt. Season as desired. Serve immediately.
- 11. Any leftover cornmeal mixture may be stored in refrigerator for the next time you fry squash, okra etc...
EASY DEEP FRIED SUMMER SQUASH
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
Categories Vegetables
Time 15m
Number Of Ingredients 7
Steps:
- 1. Wash the squash and slice off the ends and discard. Slice squash into thin slices, about 1/8" thick. Set aside.
- 2. In a small bowl, combine egg and milk, mixing thoroughly with fork. In another shallow bowl or plate, combine flour and corn meal.
- 3. Dip squash in milk mixture and then roll in flour mixture, coating both sides.
- 4. 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.
- 5. After a few minutes, transfer to a serving dish and salt and pepper to taste. Serve and enjoy!
- 6. Note: You may increase or decrease flour and meal as necessary.
SKILLET SUMMER SQUASH
The good old-fashioned country way. This is definitely NOT diet food. You don't drain the bacon fat off after you brown it. If you really have to, you can substitute butter, but it won't be the same. You can also use this recipe with a combination of yellow and pattypan squash.
Provided by Clotho98
Categories Side Dish Vegetables Squash Summer Squash
Time 50m
Yield 4
Number Of Ingredients 4
Steps:
- Cook and stir bacon in a skillet over medium heat until crisp, 8 to 10 minutes. Add onions and cook in the bacon drippings until softened, 3 to 5 minutes. Add squash, salt, and black pepper; stir to coat.
- Cover skillet and cook squash mixture over low heat until tender, about 25 minutes.
Nutrition Facts : Calories 182.4 calories, Carbohydrate 11.9 g, Cholesterol 19 mg, Fat 13.2 g, Fiber 4.8 g, Protein 5.7 g, SaturatedFat 4.3 g, Sodium 238.9 mg, Sugar 1.2 g
COUNTRY FRIED SQUASH
This recipe was my Grandmother's and it actually won a Blue Ribbon in the Tennessee State Fair! Be sure to use fresh squash, I use butternut but other squash would also be good.
Provided by Maryanne
Categories Side Dish Vegetables Squash
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 501 calories, Carbohydrate 105 g, Cholesterol 48.9 mg, Fat 8.7 g, Fiber 15.2 g, Protein 12.3 g, SaturatedFat 1.7 g, Sodium 145.4 mg, Sugar 16.6 g
SUMMER SQUASH FRITTERS
This is a fast and easy snack or lunch idea. These summer squash fritters are so delicious it's hard to believe how good they are for you. It only takes a few minutes to make, and they are so crispy they're addictive. This is a great way to use the abundance of squash at the end of the season. There are so many vitamins in this, but the kids will only know how good they are.
Provided by Janet Shytle
Categories Side Dish Vegetables Squash
Time 20m
Yield 2
Number Of Ingredients 10
Steps:
- Place grated squash in a colander and squeeze out all excess water; you should have about 1 cup grated squash. Transfer squash to a bowl. Add onion, flour, egg, baking powder, and salt and stir batter together.
- Melt butter in a large skillet over medium-high heat. Drop batter into the hot pan and use the back of a large spoon to flatten fritters to 3 to 4 inches in diameter and to 1/4- to 1/8-inch thickness. Cook until edges are deep brown, about 1 minute. Flip over and cook 30 seconds more. Transfer fritters to a plate lined with a paper towel and sprinkle lightly with salt. Repeat with remaining batter, melting more butter in the pan as needed.
- Serve warm topped with Cheddar cheese, onion, and sour cream.
Nutrition Facts : Calories 391.2 calories, Carbohydrate 30.3 g, Cholesterol 151 mg, Fat 25.7 g, Fiber 6.3 g, Protein 15.2 g, SaturatedFat 15 g, Sodium 407 mg, Sugar 12.6 g
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