Crispy Fried Squash, {Granny's Recipe and My Husband's Favorite}

Every time I am going to cook yellow squash, my "Hunny Bunches" ask me, "will you fry it this time?" His favorite way to eat squash is fried. Well most of the time I am thinking no, you know how unhealthy anything fried is, and I usually saute it in a skillet. Well, this week I was going to cook some squash that I had bought and needed to be eaten, and those words were singing in my ears, but all I could think was why not. Life for us has been too short these days and he would really enjoy some fried squash. I can't believe, I wanted to take this pretty picture and I thought, why not take the picture while it is frying. Don't ask me how I didn't burn them. (giggles)

One of the ways I like to cut the squash when I fry it, is to cut it on the bias or diagonally so when you get down to the narrow end all the pieces are the same size making it easier to fry evenly. That is why in this picture the squash is in an oval shape and not round. As you can see I used my trusted iron skillet for frying them which is great for keeping an even temperature. After frying them, take them out of the hot oil and lay them on a paper towel and sprinkle with a little salt and pepper and eat immediately. It may not exactly be the healthiest way to eat squash, it is certainly the tastiest.

Crispy Fried Squash

1 1/2 cups flour (or 1 cup cornstarch for gf)

1/2 cup cornmeal

2 pounds yellow squash, sliced diagonally

2 cups canola oil (or shortening)

salt and pepper

In a large bowl, mix together the flour and cornmeal. Season with salt and pepper. Add the squash slices and toss to coat. Heat the oil over medium-high heat in a large iron skillet or, deep pan, being certain the pan is large enough to hold the oil without it spilling over when the squash is added. The oil should be hot, but not smoking. Add slices of the coated squash and fry, turning every minute or two. Fry until tender, lightly browned, and crispy adjusting heat as needed. Remove with a slotted spoon or strainer and place on paper towels. Season with salt and pepper. Meanwhile, repeat the process with the remaining squash. Serve immediately.