Sunday, August 9, 2015

Fried Squash



Saturday was a week ago, we celebrated Gerald's birthday with some of his favorites...fried deer cubed steak with gravy, green beans and new potatoes, and fried squash. I have to admit - it was delicious! You can catch up by reading about the tablescape for his Blue Plate Special Birthday Celebration and you can make your own cubed steak (venison or beef) by checking out how I make it

Today I'm showing you how I prepare the fried squash. Yellow squash (also called summer squash or crookneck squash) is everywhere right now. I love it stewed with onions. It's one of my absolute favorite vegetables. But my kids aren't there yet, so I often fry it for them, hoping they'll like it enough to develop a taste for the purer form. And to be honest - I like the fried squash a lot, too. Gerald's Maw Maw Beulah used to make the best pan-fried squash and onions. I'm still trying to master that technique. These are close though!


I begin by beating an egg or two, depending on how many squash you're cooking. This is actually two medium sized squash. I slice them thin (not paper thin, but pretty thin!) and toss them in the egg.

Then I drop them in a Ziploc bag of two parts cornmeal and one part flour, which I have seasoned with salt and pepper. Toss them in a few at a time and take time to shake them in the bag to coat them individually so they don't stick together.

Heat a skillet of oil to about 300 degrees. You only need a little less than an inch of oil - enough for them to float but not deep fry. Add the squash in a single layer and turn down the heat to about medium. Fry them for about three or four minutes or until the first side is golden brown. Flip them over and brown the other side. Remove to a paper towel and drain.


I sprinkle them lightly with a little kosher salt
and they're ready to go!
My kids like these,
but my niece, Mary Reagan LOVES them!


This is a great way to prepare squash in the summer when there's an abundance of it. It's also a good way to cook it in the winter when the squash in the grocery store is not quite as good as it is in summer. Any time of the year, it's good, and I guarantee you won't have leftovers! I'll keep working on Maw Maw Beulah's recipe and get back with you when I get it perfect. Until then, I hope you enjoy these!

I'm so glad you stopped by my neck of the woods!
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