Next to fried green tomatoes, fried yellow squash might be my second summer favorite. It doesn't have the little tart flavor of the green tomatoes, but it's still really good. Some folks actually like it better for that very reason. My mother, for example, doesn't care for fried green tomatoes, but she loves the fried squash.
We use the yellow straight neck squash if we can get them, because they are more uniform in size and easier to slice in the same size slices. If you don't have those available you can use the yellow crook neck squash. You will just have some smaller slices and some bigger, slices. You need the medium size squash, not the little baby squash, but not the huge ones either. The seeds get too big in those that have been allowed to get way too big. It is also best to deep fry these. They can be cooked really fast in one or two batches and then need to be served as soon as you get them done. As an option, you could pour about an inch of oil in a skillet and fry them like that, but it takes longer to cook them and they won't be quite as crispy.
Here is what you will need:
3-4 straight neck yellow squash or crook neck yellow squash
2 cups buttermilk
1 cup cornmeal
1 cup flour (self rising or plain, doesn't matter)
1 tsp. salt
1/2 tsp. black pepper
Cajun seasoning (I use Tony Chachere's) optional
oil for frying
Slice the squash in about 1/4 inch slices. Pour buttermilk over them and let them stand a few minutes. Mix the cornmeal, flour, salt and pepper. Dredge the pieces of squash in the mixture until well coated. Heat the deep fryer to 350 degrees. Carefully drop the squash into the fryer in batches. You will probably have 2 to 3 batches depending on the size of the fryer. Let them cook for about 5 minutes or until golden brown. Flip them over once to be sure they brown on both sides. Remove to a paper towel lined plate. I like to sprinkle lightly with Cajun seasoning at this point, but that is optional. Serve these immediately. They are best when right out of the fryer!
Fried Squash!
Oh yum! One of my all-time favorite supper sides!
ReplyDeleteEggplant and zucchini are sooo good this way too!
ReplyDeleteI like them fried like this but my favorite is just onions and yellow crookneck summer squash stir-fried and steamed combo with them cooked in an iron skillet and stirred often but let them steam between stirs and get brown and they are better than candy then--just a little salt and pepper and whatever you use to fry with--veg oil or shortening. Yummy!
ReplyDeleteI use bacon grease to sautee the onions and small squash
Delete@Anonymous, I love them both ways too. With steam I like a little red pepper flakes.
DeleteMy family used to cook okra this way - deep fried with cornmeal and flour. They were so good, we used to burn our tongues because we couldn't wait for them to cool.
ReplyDeleteI love fried Okra done that way also zucchini blossoms.
DeleteThere is an onion ring batter mix that works greast on it,too. Sometimes I cut it with a little seasoned flour
ReplyDeleteI love fried green tomatoes but fried squash is my favorite. I will have to try your recipe for squash.
ReplyDeleteI DO MINE N THE OVEN. TAKES LESS OIL SO THEY R NOT AS GREASY. I JUST PUT THEM N MY BREAD PAN.
ReplyDeleteI just fry these and get a bottle of Ranch Drsg for dipping!
ReplyDeleteThis looks so good, I will try it. Thanks for sharing.
ReplyDeleteI "stewed" some last night and guess I'll do this with the two I saved for lunch tomorrow! Ready to have my home-grown squash...and tomatoes!
ReplyDeleteMix 1 or 2 Tablespoons of sugar with the dry ingredients. Really brings out the flavor of the squash. Can also be fried in a big skillet using vegetable oil.
ReplyDeleteDo I have to sue buttermilk or can I substitute with something else?
ReplyDeleteI use 2% milk.....but I would use buttermilk if I had it
DeleteNever cooked squash like that before and I'm from the south. We just cut it all up, add some salt and sugar then flip it around in the bowl they were cut into. Add flour and cornmeal and flip in the same bowl again .Add shortening to a skillet and fry them all together till done to your liking. Yeah, they do come apart and kinda looks like scrambled squash, but geesh are they yummy and everyone gets hot squash at the same time. What's left goes in the fridge to be warmed up the next day and still just as good!!
ReplyDeleteToo complicated, I'm as country as you can get and all we ever did was slice thin..salt, pepper, roll in flour and fry till crunchy. Or if not enough for a mess chop with green tomato, okra and fry same way...country cooking is not fancy
ReplyDeleteLol...I have never thought of this as being complicated. Don't even look at some of our recipes for the three layer from scratch cakes if this one seems complicated. :)
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