Assorted Fried Squash Recipes
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
PAN-FRIED SQUASH
This squash is unlike any other squash before, It has plenty of flavor, and is coated with cornmeal instead of flour.
Provided by christiefan2
Categories Vegetable
Time 30m
Yield 24 slices, 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Slice the squash about a 1/4 an inch thick.
- Preaheat oil in a frying pan.
- Season the squash slices with salt and pepper.
- Coat the squash slices with cornmeal.
- Fry squash about two minutes per side, or until slighty brown.
- Let cool and enjoy.
Nutrition Facts : Calories 880.9, Fat 75.2, SaturatedFat 9.8, Sodium 29.7, Carbohydrate 50.1, Fiber 5.5, Sugar 3, Protein 6.2
ASSORTED FRIED SQUASH
This is a combination of zucchini, yellow squash, and onions fried together. Fried in olive oil, it's a little healthier than other options.
Provided by jessimash
Categories Vegetable
Time 40m
Yield 4 cups, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat enough olive oil in a 12" skillet to cover the bottom. Turn the heat to medium.
- While oil is heating up, generously season squash and onions with salt, pepper, and cayenne pepper.
- Dredge the vegetables in cornmeal.
- Once the oil is hot enough that it sizzles when a small amount of cornmeal is added, add the squash and onions. Cover and allow to cook for about 10 minutes.
- Turn heat up to medium high. Add oil if necessary. Turn the squash so that the bottom layer is on top. Allow to cook another 5-10 minutes. Once the bottom is golden brown, remove and eat.
Nutrition Facts : Calories 289.7, Fat 3, SaturatedFat 0.5, Sodium 37.8, Carbohydrate 61.2, Fiber 8.4, Sugar 9.4, Protein 9
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