Best 7 Easy Deep Fried Summer Squash Recipes
**Crispy and Golden Delight: Embark on a Culinary Adventure with Deep-Fried Summer Squash Recipes**
As summer's bounty graces our tables, it's time to celebrate the humble yet versatile summer squash. With its mild flavor and tender texture, this garden gem transforms into a culinary delight when coated in a crispy, golden-brown batter and deep-fried. Prepare to tantalize your taste buds with a range of delectable deep-fried summer squash recipes that showcase the best of this seasonal produce. From classic Southern-style fried squash to innovative tempura variations, these recipes offer a symphony of flavors and textures that will leave you craving more. So, gather your ingredients, heat up your oil, and embark on a deep-frying adventure that will turn ordinary summer squash into extraordinary treats.
**Recipe 1: Southern-Style Deep-Fried Summer Squash**
This classic Southern recipe captures the essence of comfort food with its simple yet irresistible combination of cornmeal, flour, and seasonings. Dipped in a creamy buttermilk mixture before being coated in the flavorful dry batter, the summer squash slices emerge from the hot oil with a crispy exterior and a tender, juicy interior. Serve these golden nuggets with a side of ranch dressing or your favorite dipping sauce for a satisfying meal or a delightful snack.
**Recipe 2: Tempura Summer Squash with Spicy Dipping Sauce**
Japanese tempura takes a starring role in this recipe, transforming summer squash into light and airy fritters. The batter, made with sparkling water, cornstarch, and flour, creates a delicate crust that contrasts beautifully with the soft and succulent squash. Accompanied by a zesty and flavorful spicy dipping sauce, these tempura-fried summer squash bites are perfect for entertaining guests or enjoying as a unique appetizer.
**Recipe 3: Parmesan-Crusted Deep-Fried Summer Squash**
Elevate your summer squash experience with a Parmesan-crusted twist. After dipping the squash slices in a savory egg wash, they're coated in a mixture of grated Parmesan cheese, breadcrumbs, and herbs. The result is a tantalizing combination of crispy, cheesy, and aromatic flavors that will have you reaching for seconds. Serve these Parmesan-crusted summer squash gems as a side dish or as a main course with a side of roasted vegetables.
**Recipe 4: Summer Squash Fritters with Feta and Mint**
In this recipe, summer squash takes center stage in delectable fritters that burst with Mediterranean flavors. Combined with crumbled feta cheese, fresh mint, and a blend of spices, the fritter batter creates a harmonious balance of savory and refreshing notes. Pan-fried until golden brown, these summer squash fritters offer a delightful change from traditional deep-frying and are perfect for a light lunch or a flavorful snack.
EASY DEEP FRIED SUMMER SQUASH
For as long as I can remember my family has loved fried summer squash. Over the years, I have either pan fried them or deep fried them, but I think the results are so much better when it's deep fried. They come out so crispy and delicious and this recipe is so easy to do. Hope you enjoy it.
Provided by Elaine Bovender
Categories Vegetables
Time 15m
Number Of Ingredients 7
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.
SUMMER SQUASH PUFFS
A light fritter-like vegetable treat. Use any summer squash, yellow or green--or a mix of both.
Provided by JEANJELLYBEAN
Categories Side Dish Vegetables Squash Summer Squash
Time 40m
Yield 24
Number Of Ingredients 8
Steps:
- Heat the oil in a deep, heavy skillet or deep fryer to 365 degrees F (185 degrees C).
- Place the squash in a pot with enough water to cover. Bring to a boil, and cook 10 minutes, or until tender. Drain, and mash.
- In a bowl, mix 2 cups squash*, onion, and eggs. In a separate bowl, mix the flour, corn muffin mix, baking powder, and salt. Thoroughly blend the squash mixture into the flour mixture.
- Drop the squash and flour mixture by rounded tablespoons into the hot oil, and fry until evenly brown and crisp. Drain on paper towels.
Nutrition Facts : Calories 76.9 calories, Carbohydrate 7.4 g, Cholesterol 15.6 mg, Fat 4.7 g, Fiber 0.8 g, Protein 1.6 g, SaturatedFat 0.8 g, Sodium 169.4 mg, Sugar 1 g
EASY FRIED SUMMER SQUASH
This is just a simple, basic yet classic, Southern recipe. We eat these like we would if they were potato chips (and the grandkids do too!) Feel free to add extra spices and experiment.
Provided by Tere Gill
Categories Vegetable Appetizers
Time 30m
Number Of Ingredients 5
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...
FRIED YELLOW SQUASH
Here's a fast and simple way to use up your summer squash (also called crooked neck squash). I have also used this recipe for okra and zucchini. My kids gobble up their veggies this way!
Provided by Stacy Hogan Gaddy
Categories Side Dish Vegetables Squash Summer Squash
Time 25m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 129.8 calories, Carbohydrate 21.2 g, Cholesterol 0.7 mg, Fat 4 g, Fiber 2 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 418.8 mg, Sugar 2.8 g
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
SWEET FRIED SUMMER SQUASH
Sliced yellow squash is dredged in flour and sugar, then fried until golden brown.
Provided by AspenGlade
Categories Side Dish Vegetables Squash Summer Squash
Time 20m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 718.9 calories, Carbohydrate 27.3 g, Fat 68.6 g, Fiber 1.5 g, Protein 1.7 g, SaturatedFat 17.1 g, Sodium 1.5 mg, Sugar 16.7 g
DEEP-FRIED SQUASH
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
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.
Tips:
- Choose small and tender summer squash for frying, as they will cook more evenly and have a better texture.
- Slice the squash into 1/4-inch thick rounds or wedges for even cooking.
- Toss the squash with a mixture of flour, salt, and pepper before frying to create a crispy coating.
- Use a large skillet or Dutch oven to fry the squash in plenty of oil to prevent overcrowding.
- Heat the oil to 350°F before adding the squash to prevent it from sticking.
- Fry the squash in batches to avoid overcrowding and ensure even cooking.
- Cook the squash until it is golden brown and tender, about 2-3 minutes per side.
- Drain the squash on paper towels to remove excess oil before serving.
Conclusion:
Deep-fried summer squash is a delicious and easy-to-make side dish that can be enjoyed as part of a summer meal. With its crispy coating and tender interior, this dish is sure to be a hit with family and friends. Whether you serve it as a simple side dish or as part of a more elaborate meal, deep-fried summer squash is a great way to enjoy this seasonal vegetable.
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