I grew up on this fried squash, looking forward to it every summer of my childhood and carrying on the tradition of making it every summer when squash is plentiful. Paul did not grow up with this recipe, but is now the person who requests fried squash most often because it’s one of his favorite things that I make. Eating fried yellow squash reminds me of my grandparents house in Pocatello, Idaho. We visited them every summer, making the long drive from Nebraska or Southern California all the way to Idaho where hey had a large piece of land with a HUGE garden. I always loved exploring the rows of corn, climbing the apple trees, picking raspberries off their raspberry bushes, and shelling peas and snapping green beans or shucking corn with my grandpa and grandma on their back porch. My mom, grandma & grandpa, and her sisters (my three aunts who never married and who we always referred to collectively as “the girls”) would spend days bottling peaches, applesauce, cherries, pears, apricots, or putting up green beans or other produce that would then go into the cold storage in my grandparents basement. That cold storage room was one of my favorites because it was dark and cool in their otherwise sweltering house and the shelves were lined with jewel-like jars of bottled food. I feel sad that my girls don’t get that same experience, but we just don’t do that much canning anymore since fresh produce is almost always available year round. Plus, our garden isn’t nearly big enough to produce that kind of yield. The one thing that we do get a TON of each summer is yellow squash. We have one crookneck squash plant and it just keeps giving and giving. We share with our neighbors, who in turn give us bags full of plums from their plum trees. This sharing of summer produce is another favorite summer tradition that makes me glad we have a garden, even if it’s a small one. But even if you don’t grow squash in your garden or have a neighbor to share with you, yellow squash is really inexpensive during the summer at farmer’s markets and grocery stores. You could even use this same approach with zucchini, which we definitely do although yellow crookneck squash is our favorite.
What is fried squash?
My family’s approach to fried squash is a little different from most, I think. Most fried squash recipes I have seen calling for dredging the squash in egg and milk, then in flour or cornmeal, rather than battering it like we do. Apparently fried squash is a Southern dish and that’s usually how it’s done. Instead, we make a super simple batter using just flour, egg, and milk, then dip sliced squash into the batter to coat on both sides before frying them in a thin layer of hot oil in the bottom of a large skillet with a little salt and plenty of pepper sprinkled over them as they cook. The finished squash comes out tender and delicious with a golden exterior and we pile it high on a plate for serving with anything from grilled chicken to meatloaf. It’s actually reminiscent of tempura vegetables, but less refined and more homey. As a kid, this was for sure my favorite way to eat my vegetables. And I always wanted the “baby” slices that came from the neck of the squash. Those were coveted bites because you could pop the whole thing in your mouth. Clara also loves this squash and is the same way, always snagging as many little ones off the plate as she can. You can also steam, saute, and grill yellow summer squash, or turn it into squash casserole, but eating it fried like this is by far our favorite approach.
How to Make Fried Yellow Squash
Wash and dry the squash, then slice off and discard the ends. Slice the squash into discs that are somewhere around ⅜-inch thick and set aside. In a shallow dish, combine flour, an egg, and milk, whisking with a fork until everything is incorporated. Heat about ½-inch of oil in the bottom of a large skillet until hot enough that a drop of batter sizzles when dropped into the oil to test it (around 350 degrees F). Dip the squash slices in the batter, turning and lifting with a fork to allow excess batter to drip off. Gently lay each battered slice of squash in the hot oil, then sprinkle generously with salt and pepper (I especially like my squash extra peppery so I’m pretty heavy handed with it). Turn each piece of squash to cook on the other side until both sides are golden brown, then remove from the pan using tongs and transfer to a baking sheet or plate lined with paper towel. You will need to work in batches to cook all of the squash.
More Vegetable Side Dish Recipes
Southern Tomato Pie (this is SO good and one of the most popular recipes on the blog! it may sound weird, but you’ve got to try it.)Fresh Green Bean CasseroleGrilled Corn SaladAnd see all my VEGETABLE RECIPES here!
Green Beans with Bacon & Pine Nuts
Fresh Authentic Pico De Gallo
Mexican Corn Recipe
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