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

Crispy Fried Squash, golden outside, tender, meaty inside, fried squash is so simple and so delicious!  In the South a meal for King and Queen, in my house for sure.


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.

But 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 if the squash is too little around.

That way when you get down to the narrow end all the pieces are the same size making it easier to fry evenly.

That is why you might see some oval shape squash.

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 sheet pan with a rack and sprinkle with a little salt and pepper and eat immediately.

It may not exactly be the healthiest way to eat squash, it is undoubtedly the tastiest!

Crispy Fried Squash
    1 1/2 cups self rising cornmeal (or 1 cup cornstarch for gf)
    1/2 cup cornmeal (regular)
    1 cup buttermilk
    2 pounds yellow squash, sliced 1/8 inch
    2 cups shortening 
    salt and pepper
In a large shallow bowl, mix together the self-rising cornmeal and cornmeal; set aside.

 Pour buttermilk in a shallow bowl; set aside.

Heat the shortening over medium-high heat in a large iron skillet or, deep pan, being certain the pan is large enough to hold the melted shortening without it spilling over when the squash is added.

The melted shortening should be hot, but not smoking.

While shortening is heating, dip sliced squash in buttermilk and coat well.  Next dredge in the cornmeal mixture.

Pressing the back of your knuckles on the coating slightly to press the coating on the squash.

Place the coated squash on a sheet pan until all the squash is coated.

When the oil is hot, but not smoking, place the coated squash gently in the hot oil.  Do not overcrowd the skillet with the squash.  This will make it hard to turn the squash and keep it hard to keep the oil temperature the same.

Fry the squash until lightly brown approximately 2-3 minutes on each side.  I like to remove a couple of squash with a slotted spoon or tongs to a sheet pan with a rack and then replace them with a couple of more.  Then remove a couple and replace with a couple and so on until all the squash is fried.

In between frying and place the squash on the sheet pan, I like to keep the sheet in a warm 230 degree oven.  This keeps the squash warm and crispy until all the squash is fried.

Immediately season with salt and pepper. Meanwhile, repeat the process with the remaining squash.

Serve immediately.



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