Fried Squash
Fried Squash is a summertime staple in every southern kitchen. This recipe is easy to make with a crispy cornmeal breading that will take you right back to grandma’s kitchen.
Servings: 4
Calories: 421kcal
Ingredients
- 2 Yellow Squash Sliced thin about 4 cups
- ¼ cup Buttermilk
- ¼ cup Whole Milk
- 1 cup All-Purpose Flour
- 1 cup Cornmeal
- 1 tablespoon Lawry’s Seasoned Salt
- 2 cups Vegetable Oil For frying
Instructions
- Wash and dry the squash.
- Using a sharp knife or mandoline, trim ends and discard. Slice into 1/8 inch slices.
- Mix milk and buttermilk together in a bowl.
- Mix flour, cornmeal and seasoning salt together in a shallow dish, like a pie plate.
- Add oil to a large skillet or deep fryer and heat to 350 degrees using a deep fry thermometer. Ideally, you need about an inch of oil to fry yellow summer squash.
- Dip squash in buttermilk mixture.
- Coat both sides with flour and cornmeal mixture. Place in a single layer on a baking sheet.
- Fry squash in small batches in hot oil, turning to cook on both sides until golden brown.
- Remove from oil using a slotted spoon or tongs onto paper towels lining a wire rack to drain.
Notes
- Storage: Store fried squash in an airtight container in the refrigerator up to 3 days.
- Reheat: Place squash on a parchment lined baking sheet in a single layer. Bake at 375° for 5-8 minutes or until heated through.
- Air Fryer Instructions: Follow instructions for coating squash in batter. Before placing breaded squash into the air fryer basket, spray both sides with olive oil. Air fry a few slices at a time at 370° for 3 minutes, turn and continue to cook another 2-3 minutes until golden brown.
- Freezing: Squash can be breaded and placed on a lined baking sheet and froze for 1-2 hours until frozen solid. Remove from the baking sheet and place in a freezer bag with layers of parchment paper in between. Freeze up to 3 months. Fry from frozen. This method is a great way to preserve fresh squash.
Nutrition
Calories: 421kcal | Carbohydrates: 58g | Protein: 9g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 3mg | Sodium: 1770mg | Potassium: 462mg | Fiber: 6g | Sugar: 4g | Vitamin A: 245IU | Vitamin C: 17mg | Calcium: 59mg | Iron: 3mg
