Easy Fried Summer Squash Recipes

SWEET FRIED SUMMER SQUASH

Steps:

• Allow squash to rest for 5 minutes after cutting to release its moisture. Stir the flour, sugar, and salt together in a shallow bowl. Dredge the squash slices in the flour mixture, shaking off any excess, and set aside until needed.
• Melt the shortening in a large skillet over medium-high heat. Arrange the squash in a single layer in the skillet. Cook, turning once, until golden brown, about 5 minutes. Drain on paper towels.

COUNTRY FRIED SQUASH

Steps:

• Combine egg and milk together in a small bowl, mix well.
• In a second bowl, combine flour, cornmeal, salt, pepper and garlic salt. Dip squash slices first in the egg mixture, then dredge the squash in the dry mixture.
• Heat 1/2 inch of oil in a deep skillet over medium heat. Fry squash until golden brown.

EASY SQUASH FRITTERS

Steps:

• Mix grated squash, baking mix, milk, egg, Parmesan cheese, butter, salt, pepper, and garlic-herb seasoning together in a large bowl.
• Heat oil in a large skillet over medium heat. Drop tablespoonfuls of the batter into the hot oil about 1 inch apart. Cook for 1 1/2 to 2 minutes; flip and continue cooking until lightly browned on the second side. Drain on a paper towel-lined plate. Repeat with remaining batter, adding oil to the skillet as needed.

EASY FRIED SUMMER SQUASH

Steps:

• 1. Approximately 1 1/2 to 2 hours before serving time, in a plastic food storage bag, shake together cornmeal and salt; set aside.
• 2. Wash & dry squash; cut off stem & blossom ends; slice into rounds that are approximately 1/8 inch thick.
• 3. Drop squash slices into the bag with the cornmeal; seal bag & shake vigorously; set aside for at least an hour, shaking gently every 10 to 15 minutes. (This is necessary because the squash will exude some of it's juice, and the juice helps the cornmeal to stick to the squash.)
• 4. Place several layers of paper towels on a 1 1/2 foot length of aluminum foil or heat-resistant plate/platter; set next to stove.
• 5. After the squash has been in the cornmeal for an hour or two, pour oil into large skillet.
• 6. Heat oil on stovetop over medium-high heat.
• 7. Working in batches (usually 3,) add a single layer of cornmeal-coated squash slices quickly, one at a time, to cover bottom of skillet.
• 8. Fry squash, turning frequently, until light golden brown on both sides (I use tongs or a fork for turning.) You may need to lower heat slightly toward the end of the first batch.
• 9. Remove to paper towels as desired browning is achieved. Continue adding squash to hot oil, as space permits.
• 10. Taste-test one of the fried squash slices to determine if it needs a sprinkle of salt. Season as desired. Serve immediately.
• 11. Any leftover cornmeal mixture may be stored in refrigerator for the next time you fry squash, okra etc...

EASY DEEP FRIED SUMMER SQUASH

Steps:

• 1. Wash the squash and slice off the ends and discard. Slice squash into thin slices, about 1/8" thick. Set aside.
• 2. In a small bowl, combine egg and milk, mixing thoroughly with fork. In another shallow bowl or plate, combine flour and corn meal.
• 3. Dip squash in milk mixture and then roll in flour mixture, coating both sides.
• 4. Drop into hot oil (375 degrees) into a deep fryer. Fry for approximately 3 to 4 minutes or until golden brown. Place on a wire rack to let the grease drain. Do not drain on paper towels or the squash will become soggy.
• 5. After a few minutes, transfer to a serving dish and salt and pepper to taste. Serve and enjoy!
• 6. Note: You may increase or decrease flour and meal as necessary.

FRIED SQUASH

Steps:

• Add the milk, eggs, and hot sauce to a medium-sized mixing bowl. Stir to combine. Add the squash slices, and set aside until ready to use.
• In a breading tray or shallow container, whisk together the flour, cornmeal, salt, and pepper. Set aside until ready to use.
• Add the oil to a skillet over medium-high heat and allow to come to temperature, between 350°-375°.
• Shake off any dripping milk from the squash, and dredge completely in the dry batter. Carefully add to the oil, taking care not to overcrowd the pan and frying in batches as needed.
• Have ready a plate lined with paper towels or a cooling rack atop a rimmed baking sheet lined with paper towels.
• Cook the squash for 2 1/2 -3 minutes each, or just until the crust is perfectly golden brown. Remove from the oil and allow to cool slightly. For best results, serve right away.

FRIED ZUCCHINI/YELLOW SQUASH (QUICK, EASY AND CHEESY)

Steps:

• Slice squash into 1/4 inch slices.
• Melt butter in frying pan over medium heat and add squash.
• Sprinkle with salt, pepper and onion powder to taste.
• Flip with a spatula every few minutes until cooked through.
• Sprinkle with parmesean cheese just before serving. It will melt in about 1 minute.

DEEP FRIED SUMMER SQUASH

Steps:

• Gather the ingredients.
• Heat about 2 to 3 inches of vegetable oil in a heavy saucepan to 360 F. Or use an electric deep fryer.
• Combine eggs, milk, and salt in a bowl and whisk to blend.
• Put the flour in a wide, shallow bowl or plate.
• Dip squash in the egg batter and then dredge the slices in flour until well coated.
• Fry in batches in deep hot fat, about 360 F, until golden brown.
• Drain on paper towels.
• Season the fried squash slices with salt and pepper or a Creole or seasoned salt blend.

FRIED YELLOW SQUASH

Steps:

• Place cornbread mix in a gallon-size resealable bag; season with salt and black pepper. Add squash, seal bag, and shake to coat evenly. Remove squash from bag and shake off any excess cornmeal.
• Heat about 1/4 inch of olive oil in a large skillet over medium heat. Fry squash in the hot oil, working in batches, until center is cooked and edges are crisp, 2 to 3 minutes per side. Remove with a slotted spoon and drain on a paper towel-lined plate.