Fried Squash Recipe 435 Recipes

COUNTRY FRIED SQUASH

Country Fried Squash image

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

Yield 4

Number Of Ingredients 9

Ingredients

6 pounds butternut squash - peeled, seeded and sliced
1 egg, beaten
½ cup milk
½ cup all-purpose flour
½ cup cornmeal
1 pinch salt
1 pinch ground black pepper
1 pinch garlic salt
1 cup oil for frying

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

DEEP-FRIED SQUASH

Deep-Fried Squash image

Fry up these cornmeal breaded summer squash slices just like grandma used to make. The recipe calls yellow squash, buttermilk, eggs, yellow cornmeal, flour and Cajun seasonings.Family and friends will love this crispy treat.

Provided by Paula Deen

Categories comfort food fall summer vegetarian

Time 40m

Yield 8

Number Of Ingredients 11

Ingredients

vegetable oil, for frying
1/2 cup whole buttermilk
3 large eggs
4 medium yellow squash, cut into 1/4-inch thick slices
1 cup yellow cornmeal
1 cup all purpose flour
3 tablespoons cajun or creole seasoning
1/2 teaspoon baking powder
1/4 teaspoon salt
freshly ground black pepper
fresh parsley chopped, for garnish

Steps:

In a large Dutch oven, pour the oil to a depth of 2 inches; heat to 365 degrees F.
In a large bowl, whisk together the buttermilk and eggs until smooth. Add the squash, tossing gently to coat; let stand for 30 minutes. Drain the squash, discarding the buttermilk mixture.
In a shallow dish, combine the cornmeal, flour, Cajun or Creole seasoning, baking powder, salt, and pepper, to taste. Dredge the squash in the mixture to coat.
Fry the squash, in batches, until golden brown, 2 to 3 minutes. Drain on paper towels. Garnish with parsley, if desired. Serve immediately.

OVEN-FRIED SQUASH SPEARS

Oven-Fried Squash Spears image

These oven-fried squash spears are a healthier alternative to French fries.

Provided by cpchef

Categories Squash Recipes

Time 30m

Yield 4

Number Of Ingredients 16

Ingredients

olive oil cooking spray
2 large egg whites
⅓ cup skim milk
2 slices crusty whole-grain bread (1/2-inch thick)
1 teaspoon ground paprika
1 teaspoon dried thyme
1 teaspoon onion powder
½ teaspoon garlic powder
⅛ teaspoon cayenne pepper
2 medium zucchini
1 medium yellow squash
½ cup low-fat sour cream
1 clove garlic, minced
2 teaspoons hot sauce (such as Louisiana®)
¼ teaspoon sea salt
1 medium lemon, cut into wedges

Steps:

Preheat the oven to 450 degrees F (230 degrees C). Coat a large, nonstick baking sheet with cooking spray.
Whisk egg whites and milk together in a small bowl until well blended. Place bread in a blender or food processor and process until coarse bread crumbs are achieved. Combine bread crumbs, paprika, thyme, onion powder, garlic powder, and cayenne in a shallow pan (such as a pie plate).
Cut zucchini and squash lengthwise into 8 spears. Place spears in the egg mixture; toss gently, yet thoroughly, until well coated. Working with a few spears at a time, coat with bread crumb mixture, pressing lightly with fingertips to allow bread crumbs to adhere. Arrange spears in a single layer on the prepared baking sheet.
Bake in the preheated oven for 12 minutes. Flip over and bake until lightly golden and tender when pierced with a fork, about 3 minutes more.
Meanwhile, prepare sauce by whisking together sour cream, garlic, and hot sauce.
Sprinkle squash spears with salt and serve with lemon wedges and sauce.

Nutrition Facts : Calories 127.3 calories, Carbohydrate 17.5 g, Cholesterol 12.2 mg, Fat 4.7 g, Fiber 4.6 g, Protein 7.4 g, SaturatedFat 2.5 g, Sodium 287 mg, Sugar 4.1 g

FRIED SQUASH

Fried Squash image

My family always called this fried squash, because mom cooked it in a cast iron skillet. And in the South if you cook it in a skillet its call fried. This is one of my favorite vegetables.

Provided by Douglas Poe

Categories Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs yellow squash, sliced
1 large onion, sliced
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup water
3 tablespoons butter or 3 tablespoons bacon grease

Steps:

In a large skillet add all ingredients, bring to a boil then reduce to a simmer.
Add more water if needed, cook until tender.
Additional seasoning may be needed taste and adjust.

Nutrition Facts : Calories 118.1, Fat 9.2, SaturatedFat 5.6, Cholesterol 22.9, Sodium 672.3, Carbohydrate 8.4, Fiber 2.2, Sugar 5.5, Protein 2.4

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