Southern Fried Yellow Squash
You don't have to "deep-fry" it to call it Southern-Fried Squash. Learn how to make crispy fried squash, yellow or zucchini, without a lot of oil in this easy shortcut recipe. No messy batter and with cornmeal and 3 other ingredients, it's so simple!
Servings: 4 servings
Calories: 1fourth
Equipment
- Digital infrared thermometer (Optional)
Ingredients
- Just enough vegetable oil to coat the bottom of your pan This varies with pan size
- 4 to 6 small yellow squash (about 1 ¼ pounds) straight or crookneck or zucchini
- ⅓ cup cornmeal (Not cornmeal mix) I prefer yellow
- ¾ teaspoon salt
- 2 tablespoons all-purpose flour (optional) Optional: Many people like to add flour
Instructions
- Pour enough oil in a high-side skillet (not nonstick) or large saucepan to reach a depth of about ¼ inch. No more! Bring temperature up to between 360 and 375F degrees over medium high heat.
- I use a digital thermal thermometer you can buy online and at hardware stores for a quick and easy way to measure the heat.
- Meanwhile, Cut the squash into ⅛ to ¼-inch-thick slices. Lightly sprinkle salt on both sides of the squash slices. Let stand 5 minutes.
- Press the cut sides into the cornmeal. If you choose to add the flour, simply stir it into the cornmeal on a paper plate for easy clean up. I find that the flour prevents some of the cornmeal from sticking to the squash.
- Gently drop the coated squash slices into the oil one by one in a single layer. Be sure they are not touching each other. If there are too many slices in the pan, the temperature may drop too quickly and take too long to come back up to 360 to 375 degrees.
- Cook the squash about 2 minutes on each side or until lightly browned. I usually cook 2 to 3 minutes on first side, flip, then 1 minute on the other side. Drain on paper towels.
Notes
Tip: Try frying zucchini if you have more of that in your garden or it is on sale.
Hand held mandolins are super cheap and make quick work of slicing squash evenly.
I use a digital thermal thermometer you can buy online and at hardware stores for a quick and easy way to measure the heat. Another way to tell if your oil is ready is to sprinkle a few grains of cornmeal in the oil. If they sizzle and fry, your oil is ready!
If you choose to add the flour, simply stir it into the cornmeal on a paper plate for easy
Pro tip: After salting the squash slices and waiting 5 minutes, you can also coat the slices with cornmeal by shaking the slices in a bag of the cornmeal.
If all you have is cornmeal mix and not cornmeal, I've tried it and it actually works. Just know that there is flour in the cornmeal mix if you are looking for gluten-free recipes.
