How to Fry Squash- Fried Yellow Crookneck Squash

 

Fried Yellow Crookneck Squash

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Fried squash is a classic Southern treat.  When I was growing up, someone in the family always had a garden.  We had plenty of fresh squash every summer.  And as Southerners, we fry just about anything.  Fried squash was always a favorite. 

 

You will need: 

4-6 yellow crookneck squash

Flour

Salt

Cooking oil

 

 1- Pour cooking oil in frying pan to cover the bottom of the pan, at least ¼” deep.  Heat oil on medium high. 

2- Scrub squash.  Cut off ends.  Slice squash lengthwise into ¼” to 3/8” thick slices. 

3- Lightly salt squash. 

4- Place damp squash pieces into flour to coat.  I prefer just flour, but you can use a mixture with about 1 part cornmeal and 2 parts flour. 

 

 Coat squash in flour

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5- When oil is hot, place squash slices into pan. 

6- Fry on medium high until squash is golden brown and tender, a couple minutes on each side. 

 

 Fry squash in hot oil

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7- Repeat until all of the squash are fried. 

8- Place cooked squash on plate on top of paper towel.  Place a layer of towel on top of squash for additional layers, as well as on top of the final layer, to absorb excess oil. 

 

Drain squash on paper towel

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You can also fry zucchini or eggplant.  Compared to squash, eggplant seems to soak up a lot of oil when cooking.  Whereas I would slice both yellow and green squash lengthwise, I could go either way with eggplant, lengthwise or crosswise.