MY FIRST YELLOW CROOKNECK SQUASH FRIED
Well the name says it all. I decided to plant yellow squash this year and they are coming in so I figured let's do something with them along with the other stuff coming out of the garden. * any additional toppings can be used, and timing may be different for others, this was my first yellow squash baby so I was tender. :-)
Provided by Chef1MOM-Connie
Categories < 30 Mins
Time 22m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- slice squash into 1/8 in slices.
- chop onion scapes and basil together.
- crack egg into bowl add milk.
- add in onion, basil, squash and turn to cover.
- in the paper bag, add flour, corn meal, cheese, salt, and pepper (if you like spicey you can add in hot peppers, red peppers, ).
- shake, shake, shake.
- put into med hot skillet with butter and oil and fry up, turn when edges are turning brown.
- at this point sprinkle with remaining parm cheese.
- take out and lay on a plate lined with paper towels to drain sprinkle with additional parm cheese or ther heat as you choose.
Nutrition Facts : Calories 329.2, Fat 16.4, SaturatedFat 6.1, Cholesterol 75.8, Sodium 295.9, Carbohydrate 35.1, Fiber 3.2, Sugar 4.4, Protein 11.6
PAN-FRIED CROOKNECK SQUASH
Good ole Southern fried food! The cornmeal really brings out the flavor of the crookneck squash. I serve this as a side dish with just about any meal during the season.
Provided by Teresa Clements
Time 25m
Yield 6
Number Of Ingredients 4
Steps:
- Add enough canola oil to cover the bottom of a large skillet. Heat over medium to medium-high heat.
- Slice squash. Sprinkle slices with salt, then roll in cornmeal to coat.
- Add all squash slices to the hot oil and allow to fry for 5 minutes without turning. Turn and continue to fry, flipping every so often, until crispy and golden brown on both sides, 10 to 15 more minutes. Serve immediately.
Nutrition Facts : Calories 129 calories, Carbohydrate 14.5 g, Fat 7.4 g, Fiber 2.2 g, Protein 2.8 g, SaturatedFat 1 g, Sodium 4 mg, Sugar 3.7 g
CROOKNECK SQUASH MEDLEY
This was the only way we kids would eat squash when I was young. I tend to overcook it a little, cause I like it to start to caramelize. Unknown yield.
Provided by charlie 5
Categories Corn
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Sauté the onion in butter until almost translucent. Add the squash and cook until tender. Add one half of a bag of frozen corn. Salt and pepper to taste. Cook to desired doneness.
FRIED YELLOW SQUASH
I grew up eating this favorite southern dish.
Provided by Beverley Williams @Beverley1991
Categories Vegetables
Number Of Ingredients 4
Steps:
- Slice squash into 1/4 inch slices.
- Heat oil in large skillet over medium heat.
- Beat egg in a bowl.
- Place flour in a shallow dish.
- Dip squash pieces in the egg then in the flour to coat.
- Place in the oil. Cook turning occasionally until golden brown on both sides.
- Drain on paper towel lined plate.
- If you run out of egg or flour just add more.
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