You couldn’t pay me to eat this stuff when I was a child. It just sounded gross to me. Plus I was a very picky eater! And yet somehow I loved Okra- go figure! Now that I am all grown up, I love Southern Fried Squash! Growing squash in your backyard garden is really so simple and even if you don’t grow it yourself, local markets and groceries always have yellow squash and zucchini. The key is to pick the yellow squash when it is relatively small- around 4-6 inches long is best. You can definitely eat it when it is larger, but the bigger squash has pretty big seeds. They are edible but not as tasty to me. To each his own. Here is my recipe for Southern Fried Squash.
Southern Fried Squash
Equipment
- Gallon size Ziplock bag
- knife and cutting board
- measuring cups
- measuring spoons
- large frying pan
- slotted spoon
- paper towels
Ingredients
- 1 Cup Cornmeal mix
- 1 tsp garlic salt
- 1 tsp ground black pepper
- 2 Cups vegetable oil
- 1-2 Fresh Zuchinni- sliced 1/4 inch pieces
- 1-2 Fresh Yellow Squash- sliced 1/4 inch pieces
Instructions
- Preheat the oil to 350 degrees over medium-high heat in a frying pan. You can use a deep fryer if you want!
- Wash and slice the zuchinni and yellow squash 1/4 inch thick slices. Place the slices in a gallon size ziplock bag.
- Add cornmeal, garlic salt and pepper to the ziplock bag. Seal the bag and shake to coat the slices in the cornmeal mixture.
- Using a slotted spoon, carefully place the squash into the hot oil. It will splatter so be careful! Cook for 3-4 minutes and then flip to cook the other side. If you are deep frying, just lower the squash into the oil with the frying basket. When the squash is golden brown, it is done! Remove with the slotted spoon and drain on a plate covered in 2-3 paper towels to absorb excess oil. Serve after a few minutes of cooling. Enjoy!
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