Saturday, November 30, 2013

How to Fry Squash- Fried Yellow Crookneck Squash


Fried Yellow Crookneck Squash
Personal Photo

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



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
Personal Photo 


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. 

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