Thursday, May 19, 2016

Fried Squash



Grandma Cora used to fry squash and sweet potatoes on her wood stove and let me tell you they were delicious!  Times have changed and I don't have a wood burning stove but I do like fried squash once in a while. Sharing one of my recipes today for these delicious crusty vegetables.


You can cut into little circles if you wish, but today I share how Grandmama used to cut hers.  The longer cuts take a lot less time to cook, you'll see.



I don't know how I ever did without my USA Goldtouch pans and racks from Williams Sonoma.  Love them they can't be beat!  See there is basically little oil used in this recipe.  I don't deep fry them.  The rack leaves everything you fry much crispier!






Ingredients

Yellow Summer Squash or Zuccini
1 egg
1 cup milk or buttermilk
2 cups white self rising cornmeal mix (example White Lily Cornmeal Mix)
1/2 tsp. salt
1/2 tsp black pepper
3 Tbs. cornstarch
Vegetable Oil (just enough to cover the frying pan 1/8 inch deep)

Large frying pan
Fork
Wire Rack placed over a paper towel lined large cookie sheet or baking pan
two flat bowls large enough to hold the squash slices


Directions

  • Wash squash thoroughly and dry.  Cut ends off and stand on larger side.  Slice downward 1/8 inch thick slices until squash are all cut.
  • Put egg in large flat bowl, beat egg well.  Add milk beat mixing together.
  • Put cornmeal, cornstarch, salt and pepper in another flat bowl mixing well together.
  • Dip squash into egg/milk mixture dripping over bowl
  • Cover squash into the cornmeal mix covering both sides well.  Shake lightly to take excess cornmeal off. (extra loose will fall of into oil and burn quickly)
  • Place oil in frying pan covering bottom 1/8 inch deep. Heat over medium heat until hot.
  • Add squash watching closely as frying.  It won't take long.  Watch for browning around the edges and turn with a fork to brown other side. (adjust heat turning down if squash browns too quickly).
  • Take cooked squash out of pan dripping a little oil off.  Place on wire rack to drain. (the rack is the way to go it will drain and yet keep the squash crispy).  Do this until all are cooked.


*Note*  If your oil gets filled with too many crumbs they will burn and cause your batches to burn as well.  Pour off oil and remove crumbs, wipe pan clean and add fresh oil.  If you shake off excess coating and don't get your oil too high you may not have to change at all.*

Eat immediately they are absolutely delicious!



Enjoy!






10 comments:

  1. This is so delicious. Never thought to slice them lengthways though. Gonna do this.

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    Replies
    1. Thanks! I have cut them many times crosswise but the other day I thought of my sweet little grandma standing over her 'very hot' wood stove cooking them and sweet potatoes cut in the same manner. If you're in a hurry this cut saves a lot of time and less burned oil as well. Have a great weekend Tonia!

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  2. Oh do I love fried squash. I have never used buttermilk! Now this must be the secret ingredient!

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    Replies
    1. I love them too! When I was younger I couldn't stand squash and now I love them steamed, fried, whatever! Buttermilk is pretty good. That's another thing I used to dislike...and now find that it makes most things taste a little better!
      Have a great weekend Ginger!

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  3. Yummy those really look good. Never cut them that way either. Will try!
    MB

    ReplyDelete
    Replies
    1. Thanks MB they were! Let me know what you think.

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  4. I'm growing yellow squash again this year, we will have to try this.

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    Replies
    1. I'll bet your garden is out of this world pretty! We love yellow squash steamed most of the time but every once in awhile I cook this and it is pretty good.

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  5. I love fried zucchini and we fry eggplant a lot. Never thought to do the yellow squash. I like the idea of cutting it lengthwise so I'll be trying that. I also never thought to fry sweet potatoes. Aren't they hard to cut tho?

    ReplyDelete
    Replies
    1. Hey Kim,
      I love zucchini and for sure eggplant as well! The sweet potatoes sometimes are hard. I love to get them on the smaller side they tend to be sweeter and more tender. We really don't have these things a lot but just talking about them makes me want some!

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