FRIED SQUASH RECIPE
This Southern Fried Squash recipe has been in my family for generations. Made of fresh summer squash, fried squash makes a perfect side dish!
Provided by Robyn Stone | Add a Pinch
Categories Side Dish
Time 50m
Number Of Ingredients 6
Steps:
- Preheat oven to 350º F.
- Place sliced squash in medium-size mixing bowl with flour, salt, and pepper. Stir until well coated.
- Melt shortening and butter over medium heat in large iron skillet or oven-safe skillet. Add squash. Cook until lightly browned, stirring frequently. Place in oven and cook for 20 minutes, stirring once.
Nutrition Facts : Calories 267 kcal, Carbohydrate 16 g, Protein 3 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 29 mg, Sodium 78 mg, Fiber 1 g, UnsaturatedFat 8 g, ServingSize 1 serving
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.
Nutrition Facts : Calories 312 kcal, Carbohydrate 44 g, Protein 6 g, Fat 12 g, SaturatedFat 1 g, Sodium 746 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
COUNTRY FRIED SQUASH
This recipe was my Grandmother's and it actually won a Blue Ribbon in the Tennessee State Fair! Be sure to use fresh squash, I use butternut but other squash would also be good.
Provided by Maryanne
Categories Side Dish Vegetables Squash
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 501 calories, Carbohydrate 105 g, Cholesterol 48.9 mg, Fat 8.7 g, Fiber 15.2 g, Protein 12.3 g, SaturatedFat 1.7 g, Sodium 145.4 mg, Sugar 16.6 g
LISA'S FRIED SQUASH
I love squash and loves to eat anything with squash. I used yellow squash all the time. They are so delicious and crispy.
Provided by Lisa Johnson
Categories Vegetables
Time 1h
Number Of Ingredients 5
Steps:
- 1. Wash squash and sliced. Put 1/3 cup vegetable oil in a large skillet. Put the squash slices in freezer bag and add flour, salt and pepper in freezer bag along with the squash slices and shake until coat well. Take the squash slices out of the freezer bag and put them in a hot skillet and put the onion in squash and cook on medium heat for 30 minutes until golden brown. Put on paper towels lined down on a platter.
CHEESY FRIED SQUASH
Just a recipe I came up with while trying different ways to cook squash.
Provided by Linda Martin
Categories Side Dish Vegetables Squash Summer Squash
Time 1h5m
Yield 4
Number Of Ingredients 6
Steps:
- Place squash in a large bowl and pour in creamy salad dressing. Cover and refrigerate for 30 minutes.
- Remove squash from refrigerator and sprinkle in the parmesan cheese; mix to coat well. Stir in the flour, coating well.
- Heat oil in a large skillet over medium-high heat. Carefully place squash in oil and fry until lightly browned. Turn once, and add onions. Fry until squash is browned on both sides. Using a slotted spoon, transfer squash and onions to paper towels to drain.
Nutrition Facts : Calories 537.4 calories, Carbohydrate 44 g, Cholesterol 14.4 mg, Fat 37.7 g, Fiber 4.9 g, Protein 7.8 g, SaturatedFat 6.3 g, Sodium 330.3 mg, Sugar 11.2 g
LISA'S SQUASH CASSEROLE
My husband and I loves squash casserole. I had that recipe since I was 16 years old. They are so delicious and tasty.
Provided by Lisa Johnson
Categories Side Casseroles
Time 1h15m
Number Of Ingredients 8
Steps:
- 1. Wash the squash and slice the squash and put the squash and onions in a large saucepan. Put half water in the squash saucepan and put salt and pepper in squash. Bring to a boil and reduce medium heat and let it cook until tender. Drain the water and put the squash back in the saucepan and add egg, 1/2 cup cheese, and 1/4 cup ritz crackers in squash mixture and stir well. Put the squash in 10X10-inch baking dish and sprinkle 1 1/2 cups cheese and 3/4 cup ritz crackers on top of squash. Add the melted butter on top of ritz crackers. Bake at 350 F. for 30 minutes until cheese melted and golden brown.
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