Best 8 Fried Yellow Summer Squash Recipes

FRIED YELLOW SUMMER SQUASH

Steps:

• 1. Choose young paler yellow squash that has dropped the bloom. Older, darker yellow squash will be tougher & more seedier.
• 2. Slice yellow squash, with skin on, about 3/16" thick.
• 3. Mix the egg & milk & then drop in the sliced squash.
• 4. With flour in another bowl or using your batter pro, dredge in flour, making sure you pat it on to make it adhere to squash good.If using batter pro, no need to pat it on.
• 5. Squash is now ready to fry.
• 6. Heat about 2" canola oil in cast iron skillet or dutch oven.
• 7. Drop squash, one at a time into hot oil, turning only once when the first side is browned.
• 8. Let the second half brown & get crispy.
• 9. Remove from skillet & place on paper towels to drain. As soon as you take it out, while still hot, salt & pepper it. Cover with another paper towel while you finish the rest of it.
• 10. Goes good with anything.
• 11. Another way we do this is to bread it as mentioned & then lay it in layers in a pan like fried potatoes & let it crust on bottom before you start turning it over in the pan. It kind of steams it too. It's like cooking fried potatoes.

COUNTRY FRIED SQUASH

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.

EASY FRIED SUMMER SQUASH

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...

EASY DEEP FRIED SUMMER SQUASH

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.

FRIED YELLOW SQUASH

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.

YELLOW SQUASH PATTIES

Steps:

• Place the squash and onion in a colander, sprinkle with salt, and drain about 30 minutes, until no longer moist.
• In a bowl, mix the squash and onion, flour, cornmeal, egg, and cheese. Season with pepper.
• Heat the oil in a skillet over medium heat. Drop squash mixture by heaping tablespoonfuls into the skillet, and cook 3 minutes on each side, or until golden brown.

FRIED YELLOW SQUASH

Steps:

• Soak squash in buttermilk to cover, at least 5 minutes.
• Mix dry ingredients together.
• Dredge marinated squash in cornmeal mixture (I use a Ziploc baggie & shake until covered).
• Fry in vegetable oil until golden, turn and fry until lightly golden on other side.
• Salt lightly, remove from oil, & drain on paper towels.
• This is delicious - also works for fried green tomatoes (cut green tomatoes at least 1/4" slices).
• If you like fried okra - batter should be 1 cup milk + 1 egg.
• Dredge in same mixture as above & salt as you do for squash & drain on paper towels.

FRIED YELLOW SQUASH

Steps:

• Wash squash thouroughly and dry. Slice into 1/4 inch rounds. Heat up the oil in a frying pan to medium.
• Combine flour, pepper and parsley. Dust squash rounds with flour.
• Combine milk and egg and whish thoroughly.
• Dip the dusted squash into the egg mixture and coat to cover all the flour.
• Pat squash into the remaining flour and put into hot oil. Fry til golden brown on the outside and cooked on the inside of squash. Set cooked squash on paper towels to drain.
• Sprinkle with kosher salt and serve hot.