Buster began cooking as a wee pup by watching his mother fix the kibble. He was hooked. He loves preparing—and writing about—food.
Yes, fried squash. If you've never tried it before, it's delicious. They look gorgeous on the plate, and the taste is incredible.
Here's the easy way to do it.
Adjust quantities up or down depending on how much squash you'd like to prepare. The key is to use equal amounts of flour and cornmeal.
- 4 squash, any type (yellow squash, zucchini, crookneck, scalloped squash, or a combination)
- 1/3 cup flour
- 1/3 cup cornmeal, yellow or white (I prefer yellow)
- Canola oil, for frying
- Salt, to taste
Step 1: Prepare the Squash
- Using a sharp knife, cut off the stem ends of the squash and then slice VERY THINLY. (Think you're slicing them too thinly? I guarantee that you're not. The thinner, the better.) I slice my squash longways, rather than into rounds, because I think it looks better on the serving platter. I slice them about 1/8-inch thick. Slicing them thinly guarantees that they'll turn out crisp on the outside, which is what makes this dish so delicious.
- Lay the squash on a cookie sheet lined with foil, and sprinkle both sides with salt. Let them sit for about 30 minutes. The salt will cause moisture to come out of the squash. This natural moisture will make the flour/cornmeal adhere to the slices for beautiful frying. Therefore, don't wipe off the liquid.
- Meanwhile, into a paper sack, or a gallon-sized freezer bag add the flour and cornmeal. Mix well.
Step 2: Fry the Squash
- Pour enough oil in your skillet to come up about a 1/2 inch. How much is that? Depends on the size of your skillet—and of course how many squash you plan to fry. If you plan to fry a lot of squash you'll want to use your largest skillet so you can get more fried in a shorter amount of time.
- Turn your stove to medium-high (for electric) and to high (for gas), and let the oil become really hot. You'll know it's the right temperature when the top begins to shimmer but before it starts to smoke. If you have a thermometer, you'll want to heat your oil until it's 360 degrees. Having really hot oil means your squash will come out crisp and beautiful, and it prevents them from becoming soaked with oil.
- Once the oil reaches the right temperature, lower your heat to medium.
- Put a couple of slices of the squash into your bag and shake them in the flour/cornmeal mixture, then place them carefully into the hot oil. After about 3 minutes, turn the slices over and fry on the other side. Continue to fry them until they've turned golden brown. Remove them from the oil with a slotted spoon and place onto a platter you've lined with paper towels.
Fried squash has a wonderful flavor, and if you follow the instructions above, it won't be greasy at all. Using hot oil, and salting beforehand to extrude moisture, will help you to create gorgeous and tasty fried squash.
How to Freeze Fresh Squash
- How to Freeze Fresh Squash From Your Garden
Freezing squash is really easy, and a great way to preserve all that fresh goodness from your garden.
Insane Mundane from Earth on October 24, 2012:
I like the way that looks... When I fry squash, I have always sliced them into circular pieces, but I'm going to try slicing 'em lengthwise, like you depicted above, as that looks so much better. I see that you have a lot of yummy food Hubs, so I'll have to check out some more, when I get a chance; cheers!
Catherine Dean from Milledgeville, Georgia on July 31, 2012:
Just picked up some summer squash at the market and will be frying it this evening!
Thrifty Homemaker on July 05, 2010:
I love fried squash!